Crossroads Diner | Our Story

A Chef at His Own Crossroads

Tom Fleming’s culinary journey began at Kendall College, where he developed the foundation for his career in professional cooking. He continued his training as an apprentice under Chef Jean Joho at Everest Restaurant for five years, learning the precision, discipline, and attention to detail that shaped his approach to food. In 1995, Tom helped open Brasserie Jo with Chef Joho as Executive Chef, where the restaurant earned the James Beard Foundation’s Best New Restaurant award. Those formative experiences became the foundation for a career built around quality, hospitality, and a commitment to doing things the right way.

A Kitchen Without Shortcuts

Crossroads runs 90% scratch — from house-made hollandaise to corned beef cured for 14 days before it reaches the plate. The French culinary discipline Tom developed throughout his education at Kendall College, his apprenticeship at Everest Restaurant, and his leadership at Brasserie Jo continues to influence every dish, bringing fine-dining techniques and attention to detail to the breakfast and lunch experience.

The Decision That Started Everything

After years of training in world-class kitchens, Tom Fleming reached a defining milestone in his career by opening Brasserie Jo with Chef Jean Joho in 1995, serving as Executive Chef. The restaurant quickly gained national recognition, earning the James Beard Foundation’s Best New Restaurant award. Rather than remaining solely in the fine-dining world, Tom later chose a different path—one centered on family and community—bringing the same award-winning standards, craftsmanship, and hospitality to Crossroads Diner. Those experiences helped shape Tom’s vision for creating a restaurant focused on exceptional food and memorable experiences.

Dallas Takes Notice

The Dallas Observer ranked Crossroads No. 5 on its 50 Most Interesting Restaurants list — a remarkable honor for a breakfast-and-lunch spot. D Magazine reviewed it, and Best of Big D named it Best Breakfast two years running. The same dedication to excellence that earned recognition early in Tom's career continues to be reflected in every meal served at Crossroads.

Gone, Then Back

When the pandemic forced Crossroads to close in 2020, Tom knew the restaurant’s story was not finished. He chose Heritage Creekside in Plano as the new home for Crossroads, bringing back the signature favorites guests loved — including the famous sticky buns, corned beef hash, and house-made hollandaise. The same perseverance and passion that guided him through Kendall College, Everest Restaurant, and Brasserie Jo helped him bring Crossroads back stronger than ever.

Tom's Still at the Pass

Today, Tom remains deeply involved in every part of Crossroads Diner. From greeting guests to maintaining the standards he developed throughout his culinary career, he continues to bring the same dedication and passion that guided him from Kendall College to Everest Restaurant, to opening Brasserie Jo as Executive Chef, and now to Crossroads. Every plate reflects the discipline, craftsmanship, and hospitality that have defined his journey from the beginning.