Meet The Team

tom-carlThe juncture that has brought Chefs Tom Fleming and Carl Strelecki together started from a relationship born over 15 years ago. Working together at Lombardi Mare, Tom as the Executive Chef and Carl as his apprentice, they quickly realized they had a strong common denominator; they were both inspired by their mother’s cooking. Over the years, their roads would continue to cross and friendships strengthen. The final juncture came when this complimentary pair realized it was time for them to take the ultimate step, opening their own restaurant.

Crossroads-Tom-FlemingTOM FLEMING

Chef Tom Fleming brings a depth of experience to his culinary savvy including education, international assignments and a knowledge of local flavors. Directly upon graduation from Kendall College, Fleming moved to France where he staged at Paul Bocuse and L'Auberge de l'Ille. Back in Chicago, he then worked under the tutelage of his mentor chef Jean Joho at Everest. After five years at Everest, Fleming opened Brasserie Jo for Joho, which later won the James Beard Foundation Award for “Best New Restaurant.”

In 1997, Fleming moved to Dallas, cultivating his career as Executive Chef at Mediterraneo. Fleming’s position and contribution to other Dallas kitchens included Executive Chef of Riviera, Lombardi Mare, Pappas Brothers’ Steak House, Old Hickory Steakhouse at the Gaylord Texan, and Central 214.


Crossroads-Carl-StreleckiCARL STRELECKI

With over 15 years operating in the food and beverage industry, Carl Strelecki brings a unique approach to cooking. Strelecki epitomizes the term “chef-driven”, having designed and fabricated many of the kitchens and restaurants he cooks in. As owner of Standard, Strelecki fine-tuned his role as restauranteur by focusing on an unprecedented service standard, and creating a memorable dining experience through his spot-on pairings of food and wine.

Garnering multiple awards, including recognition in Texas Monthly, D Magazine, the Dallas Morning News, and Bon Appetite magazine, Strelecki continues to bring his passion for food to the table.