Page 57 - Prestige

The Inn at
Rancho Santa Fe

adds, “And, of course, my menus will be
driven by the exceptional ingredients and
products available locally.
“Wherever you are, the market tells you
what you’re cooking on any given day,” says
the chef, who appreciates the opportunity
to work with the kind of exceptional year-
round produce her native Lone Star State
could not offer. “Everything I cook here is
inspired by the incredible bounty of Cali-
fornia,” says Thompson. Expanding on her
style, the chef explains, “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.” She adds, “I love
it when guests say something like, ‘I never
would have imagined those two ingredients
could taste so well together!’”
Thompson is clearly not the kind of per-
son who could be happy sitting at a desk,
so cooking — working with her hands and
having the opportunity to collaborate cre-
atively with others — is a dream job for her.
The thirtysomething chef concludes, “I can’t
imagine not doing what I do, which at the
end of the day is making people happy and
providing them with memories.”

www.chefcaseythompson.com
www.theinnatrsf.com
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