Page 56 - Prestige

“Whatever I cook, I
strive for big, bold

flavors, not subtle
or nuanced tones,
and I like people
to have fun while

they’re eating.”

launched Brownstone in Fort Worth, Texas visiting restaurants for inspiration, Thomp- evolution of Top Chef, a series now willing to © MORGAN HOWITT
and San Francisco’s ambitious Aveline. son states, “I’m not the kind of chef who address issues that transcend cooking. “This
Thompson’s culinary philosophy, a locks herself in the kitchen all day long.” last season, set in South Carolina, forced us
product of her Southern heritage and Thompson is keenly aware of how feed- to confront some difficult realities of life in
exposure to world-class chefs, continues ing the world is depleting natural resources the South during slavery, and I’m proud that
to evolve based on her travels, experiences and recognizes the severe environmental the show chooses not to overlook societal
and introduction to new ingredients or tech- impacts — increased greenhouse gases and conflicts, even when it’s challenging,” re-
niques. But her most heartfelt approach fre- water pollution, for example — associated ports the series veteran.
quently involves the reimagination of nostal- with livestock production. “Therefore, I see While accustomed to preparing refined
gic flavors. “Let’s say a childhood memory it as my obligation to source beef from dishes laced with truffles, foie gras or caviar,
or craving pops into my head, collard greens responsible producers who are using natu- Thompson retains a passion for the down-
for example. As a chef, I’ll try to do some- ral, sustainable practices and treating their to-earth Texan and Tex-Mex specialties
thing unique with it, while retaining the es- cattle humanely,” she says. “I think chefs she grew up with: chile con queso, charros
sence of the original concept,” she explains. and diners around the world need to be beans and Frito pie. She also discovered
Thompson might substitute new ingredients more conscientious of these issues,” adds that people in her adopted California are
to make it more interesting or apply new Thompson. surprisingly hungry for those dishes, and
techniques to extract the most flavor, but is The chef initially resisted overtures from states, “Someday I want to open a small,
always respectful to the original memories. Bravo producers, but eventually relented, unpretentious restaurant in Napa Valley that
Generally, she is not the kind of chef who appearing in Season 3 of Top Chef, set in specializes in those Texas flavors.”
flirts with whatever is currently fashionable, Miami, where she finished as runner-up to Beginning this winter, Thompson’s cui-
stating, “I don’t follow trends — although I’m winner Hung Huynh and was named “Fan sine will be showcased at The Inn at Rancho
happy to start them on occasion!” Favorite.” She returned for an all-star com- Santa Fe, an elegantly rustic resort set on
“I also cook in a way — whether it petition in Season 8 and again last year for 20 lush acres outside of San Diego, where
involves introducing unexpected ingredi- Season 14 in Charleston. “I’ve found that she is revitalizing the culinary program.
ents or using unfamiliar techniques — that these programs, especially Top Chef, help The property, which reminds Thompson of
makes it distinctively mine,” says Thompson, viewers better understand what it’s like to Dallas’ Mansion on Turtle Creek, is popular for
who explains, “I like to use a little trickery, be a chef — what it requires and how much a variety of occasions, from family Sunday
prompting guests to ask, ‘What in the world it takes for a dish, from conception to plat- suppers to romantic anniversaries. “I’m try- © ANNIE DEPTULA
is that taste?’” Reporting that she is con- ing, to be successful.” ing to find that delicate balance of comfort-
stantly sharing ideas with other chefs and Thompson has been pleased with the meets-fine dining,” explains the chef, who
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