Spending time in her grandmother’s kitchen as a young girl, Casey Thompson never imagined she would one day become a chef with national acclaim.

Learning from celebrity chef Dean Fearing at Rosewood Mansion on Turtle Creek, Thompson worked her way up from prep cook to sous chef before leaving to accept the executive chef position at one of Dallas’ most popular Asian restaurants, Shinsei.

As a finalist on Bravo TV’s “Top Chef” Season 3, Chef Casey not only won America’s heart by being voted America’s favorite, but she also showed the culinary world that she can take the heat and keep cooking amongst some of the most-revered chefs. Winning over critical chefs including Eric Ripert and Anthony Bourdain with her tasteful creations, often prepared with little time and equipment, Casey made herself a star on the ever-popular culinary scene.

After leaving Dallas, Thompson settled in San Francisco and spent time traveling the world, learning techniques and presentations from places as far as Thailand and Argentina. Her experiences have allowed her to prepare unique dining events for groups and private dinners. Her master’s touch makes each dinner a one-of-a-kind culinary experience. Not only does Casey master the meal, she is also known for her talent of pairing the perfect wine with every dish. She has worked with many of the most well known wineries in the Napa Valley and Sonoma Coast.

Thompson returned to Texas in 2010 to serve as executive chef of Brownstone Restaurant & Lounge in Fort Worth. In addition to her duties at Brownstone, Casey serves as the spokesperson for Terrazas wine, a brand of Moet-Hennessey. She also participates in culinary events for Ghost Horse winery and serves as a culinary ambassador for the Bay Area Red Cross.