Chef Casey Thompson
Food has played a momentous role in Casey Thompson’s life—starting when she was a young girl. As a Texas native, she came from two very different family culinary backgrounds. One was influenced by southern style and the second by French cuisine. It was here that she found cooking to be her calling.
Her professional start began as a prep cook at the Mansion on Turtle Creek in Dallas, Texas, where she spent hours peeling potatoes, harvesting lobster, making tortillas and tying cornhusk bows. This grassroots experience was necessary to achieve the goals she had set in front of her. She eventually achieved the title of sous chef under the Southwest culinary legend Dean Fearing.
After several years at the Mansion, she began as an Executive Chef at Shinsei in Dallas. She was soon approached by Bravo’s Top Chef to participate in Season 3. After competing on the show and achieving great success as a finalist and a fan favorite, Thompson then moved to San Francisco to continue her education in food and wine. She then traveled a great deal to learn more about the cuisines of other cultures. She learned new techniques from chefs from all over.
Thompson became the U.S. Ambassador for Terrazas de los Andes, a Moet-Hennessey brand, and then opened Brownstone in Fort Worth, Texas, to critical acclaim. Thompson later returned to Top Chef for an all-star competition while opening Aveline in San Francisco. In 2015, Thompson began working as the Executive Chef for the Inn at Rancho Santa Fe near San Diego to turn the dining experience there into an acclaimed destination restaurant.
In 2016, Thompson continues as the Executive Chef in Rancho Santa Fe. She continues her private dining business in the Napa Valley. Thompson is currently competing on Season 14 of Top Chef.