LIVE Magazine Issue #253 February 24, 2017

27
LIVEMAGAZINE.TV
exclusive
by Juli Ragsdale
Casey Thompson
Texas native Casey Thompson made her professional start under celebrity
chef Dean Fearing at Rosewood Mansion on Turtle Creek, one of
Texas’ most historic fine dining restaurants. From there, she opened and
became the Executive Chef at one of Dallas’ most popular Asian restaurants,
Shinsei.
Chef Thompson will be at the Palm Desert Food & Wine TM festival, a
Palm Springs Life magazine event. Visit Casey Saturday March 25th in
the VIP Tent 1 at 1:30.
Casey Thompson of Bravo’s “Top Chef”, Seasons 3, 8, & 14 (Napa, CA)
Juli: I read you worked under Celebrity Chef Fearing. What was it like
working with such an icon?
Casey: Dean is a true legend. He really is a rockstar. I learned a lot from
working in his kitchen, but I mostly learned how to treat staff. He was
always personal with each and every person on his staff and knew about
their families and their lives. The kitchen lit up when he was there. The
guests in the restaurant absolutely enjoyed his presence. He was one of
the original “chef celebrities.” And, with guest chefs like Wolfgang, Emeril,
and a young Bobby Flay, I feel like I have known those chefs forever.
Meet Casey!
www.palmdesertfoodandwine.com
Casey Thompson,
was Napa Valley
(Season 3 finalist of
Top Chef and
participant in
Season 8
and the upcoming
2016-2017
Season 14
Top Chef All-Stars)
JR: What was Shinsei like in Dallas?
CT: Shinsei was my first taste at my own personal “small” town rock star
abilities. We were extremely popular and very busy. I was the chef, sous,
pastry person, prep cook and part time dishwasher when needed.
JR: How did you get to the hit BRAVO show Top Chef?
CT: Back in the day...ahem ;) , they came to me. No auditioning, no try
out. They had heard through my peers that I was a good chef and they
asked me if I wanted to do it.
JR: You earned the title ‘FAN FAVORITE’. How did that happen and how
did it make you feel?
CT: I have no idea how that happened. I was just being me- however that
may be. And, quite frankly, it was all such a blur- it just happened. I didn’t
even know there was a prize! To this day though, I am proud of it. I stayed
out of the craziness, kept my head down and it paid off. I rather be loved
than hated on that show!
JR: San Francisco is a beautiful city. I lived there for 4 years. What was
the influence or decision making that lead you to The City?
CT: I was working for Clorox and some of their brands in Oakland. I
loved to work there because I felt like a tiny fish in a big pond and there
was so much in the culinary world going on that I didn’t even know about!
I became an absolute tourist and then one day, when I boarded the plane
to head back to Dallas, tears began streaming down my face. I knew that
my heart belonged to San Francisco and I wanted to relocate.
JR: How did you become the American Ambassador for Argentinian
Malbec, a brand of Moet-Hennessy?
CT: After I moved out to the Bay Area, I put a lot of work and concentration
into the pairing of food and wine. Malbec had just become very
popular with people my age for it’s affordability and ability to find all over
the US. I believe I had done an event and served someone that then
recruited me to be their spokesperson. It was a LOT of fun and I enjoyed
educating others.
JR: What inspired you to open Brownstone Restaurant in Fort Worth?
And what is Brownstone like?
Friday, March 24
11:30am – 2pm
James Beard Gourmet Four-
Course Luncheon Hosted by Gail
Simmons, Food Expert, Food &
Wine Special Projects Director,
and judge on Bravo’s Top Chef
JR: The Mansion on Turtle Creek is so beautiful and peaceful. How long
did you chef there and what would you say is one of the best influences
you may have picked up from that experience?
CT: It was a lovely place. It was very busy though! That kitchen was
always bustling. If it wasn’t a full dining room each night, it was a house
full of dignitaries or world leaders. I was there for a little over 4 years. I
learned how to work hard at the Mansion. How to be organized, to be efficient
and I realized I had to put in the work to get out of the career what
I wanted.
CT: When I was approached about opening the restaurant in Fort Worth,
I was excited to do something southern, back in my home state. It was
always going to be a part time project, as I was living in the Bay Area at
the time. I had a really good time coming up with the menu and sourcing
farm fresh ingredients from local farmers in the area. The menu was
twists on classics and received a great review and much critical acclaim
from local publications in the DFW area. Best fried chicken livers and hot
sauce you’ll ever have!
JR: With all this diverse experience it seems you create a blend of your
own style to each version. How would you describe your style?
CT: I am in love with all cuisines and how they are represented in each
culture. I morph as I find new techniques and ingredients. I cook with
fresh flavors, bright colors and thoughtfulness towards the environment.
My least favorite question I am asked as a chef is “what is your favorite
thing to cook”. It depends on the time, day, season, and my mood. Cooking
is about what you have to work with, whom you are feeding, and the
situation in which you are cooking for.
JR: We are so happy to have Casey at the Palm Desert Food and
Wine TM festival and thank you Tony Marchese for Co-Producing this great
experience for all of us. What are your plans for the festival?
CT: I am cooking at the James Beard Luncheon. I am super excited.
Mostly because Gale Gand is doing a course during the meal. I used to
watch her on TV and I look up to her. Now, people say they watched me
on television, cooking, and that blows my mind. I am stoked.
JR: Thank you for your time Casey. Lastly, will you have any ‘down’ time
to enjoy Palm Springs?
CT: I am going to make sure I do!!! Thank you!