The Staff 2017-10-20T19:12:31+00:00
Claudia Fleming
Claudia FlemingPastry Chef
The dessert menu is the provenance of Claudia Fleming who garnered national notice as the pastry chef of Gramercy Tavern and the prestigious James Beard Award as Pastry Chef of the Year in 2000.
Mary Mraz
Mary MrazManager & Event Coordinator
Mary Mraz’s attention to detail and unpretentious hospitality acquired during years at Gramercy Tavern are the benchmarks of the dining room experience.
Mike Mraz
Mike MrazWine & Beverage Director
Mike Mraz’s lively beverage program and award winning libations provide a full range of choices for those looking to expand upon their time in the North Fork’s vineyards.
Stephen Bogardus
Stephen BogardusExecutive Chef
Chef Stephan Bogardus is a rising culinary talent whose journey has brought him full circle to his native Long Island and The North Fork Table & Inn. Informed by the region’s bounty and the personal relationships with local purveyors, Bogardus’ progressive American menu focuses on new interpretations of familiar dishes.

Bogardus, who grew up in Cutchogue on Long Island’s North Fork, began cooking at age 13 on a local food truck. After graduating from the Culinary Institute of America in 2009, he returned to Long Island and, armed with his resume and a set of knives, he knocked on the door of The North Fork Table & Inn. He was hired by chef/proprietors Gerry Hayden and Claudia Fleming, training directly under Hayden.

In 2010, Bogardus headed to Palm Beach to work for Daniel Boulud’s Dinex Group. He returned to the North Fork Table & Inn in 2012 as Chef de Cuisine. At the time, Hayden’s diagnosis of ALS meant that Bogardus would serve as the hands for his mentor’s mind, forging a unique bond between the two chefs.

In 2013, Bogardus left for upstate New York to serve as Executive Chef at the Locust Hill Country Club in Rochester. In the fall of 2015, feeling that Bogardus was the natural successor to chef Hayden after his passing, Claudia Fleming called him home to serve as Executive Chef.

Since his return, Bogardus and The North Fork Table & Inn have earned rave reviews from Newsday and The New York Times.

Outside the kitchen, Bogardus is an accomplished bow hunter, avid yoga practitioner, and Ducati aficionado.

The North Fork Table & Inn offers a progressive American menu committed to the highest standard of culinary excellence.

The restaurant’s menu focus is seasonally inspired featuring locally grown biodynamic and organic produce, the freshest seafood from the pristine Peconic Bay and Long Island Sound and award winning North Fork artisanal cheese. Increasingly distinguished and awarded Long Island wines are highlighted on the wine list, as well as their national and international counterparts. The inn is refurbished and operated in the tradition of the finest European and American country inns. The rooms offer a comfortable place to lay your head after dining in the acclaimed restaurant below.