Hi there! I’m Chef Riley Thompson, a 38-year-old culinary artist based in Asheville, North Carolina. Nestled amidst the Blue Ridge Mountains, Asheville’s vibrant food scene and lush landscapes have been the perfect backdrop for my gastronomic journey.
My culinary adventure began in the heart of New Orleans, where I was born and raised. Growing up in a city renowned for its rich culinary heritage, I was immersed in a world of flavors from an early age. My grandmother, a passionate home cook, introduced me to the soulful tastes of Creole and Cajun cuisines. I still remember standing on a stool beside her, stirring pots of gumbo and learning the delicate balance of spices.
After high school, I pursued formal training at the Culinary Institute of America in Hyde Park, New York. The rigorous program honed my skills and deepened my appreciation for global cuisines. Post-graduation, I embarked on a culinary tour, working in diverse kitchens from the bustling streets of Bangkok to the rustic trattorias of Tuscany. Each experience enriched my palate and broadened my culinary perspective.
Returning to the U.S., I settled in Asheville, drawn by its commitment to farm-to-table dining and its community of passionate food enthusiasts. Here, I opened “The Hearth,” a cozy bistro celebrating seasonal ingredients and global flavors. Our menu is a tapestry of my travels, featuring dishes like Thai-inspired shrimp and grits or Tuscan kale salads with local goat cheese.
Cooking, for me, is an ever-evolving art. I believe in the stories behind each ingredient and the memories evoked by every dish. While I’ve had my share of kitchen mishaps—like the time I mistook salt for sugar in a dessert—each misstep has been a lesson, pushing me to innovate and refine.
Beyond the kitchen, I host monthly workshops for fellow food enthusiasts. These sessions are less about recipes and more about sharing experiences, exploring new techniques, and celebrating our collective love for food.
I’m also an advocate for sustainable sourcing and collaborate with local farmers to ensure our ingredients are fresh and ethically produced. It’s a joy to see the journey from farm to plate and to share that story with our patrons.
To all food lovers out there: let’s continue to explore, taste, and celebrate the diverse world of flavors together. Whether you’re a seasoned chef or a home cook, there’s always a new dish to discover and a story to tell.
Warmly,
Chef Riley Thompson
