About Chef Leah Hamilton-Purdy
Chef Leah’s love for cooking began in her childhood kitchen, inspired by her mother and fueled by fresh ingredients from their garden and local farms. These early experiences laid the foundation for a career shaped by simplicity, seasonality, and emotional connection to food. Leah holds a Bachelor of Science in Culinary Arts Management from the University of Nevada, Las Vegas, and brings 17 years of industry experience to her role at Fleming’s. Chef Leah has cultivated an environment where both Guests and associates feel welcomed and valued. Her leadership style is consistent and fun, fostering morale through clear expectations and a positive kitchen culture. Inspired by French techniques and Asian flavors, she balances culinary trends with the integrity of the classic yet modern steakhouse traditions. Her favorite menu item, the indulgent Japanese A5 Wagyu, reflects her appreciation for elegant, memorable dining moments. Through the Chef’s Signature Series, Chef Leah continues to create honest, comforting dishes with care, consistency, and purpose.
Chef's Signature Series
LOBSTER POT PIE
shaved fennel salad with agave lime vinaigrette | 44
ROASTED RACK OF LAMB**
maple roasted sweet potatoes, cranberry, apple slaw, sweet & spicy walnuts | 51
BALSAMIC GLAZED FILET MIGNON
gorgonzola dolce fettuccini, fresh basil | 64
*Consuming raw or undercooked meats (such as rare/medium rare), poultry, seafood, shellfish or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions; these items may contain raw or undercooked ingredients.
**Item contains or may contain nuts.
