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Gerard Thompson
Executive Chef
Rough Creek Lodge
BY Madelyn Miller
 Driving
down County Road 2013, near Glen Rose, Texas, only live oak trees lay
between the narrow lane and rolling open fields, along with an occasional
entrance signifying a local ranch. Along the row of ranches is a limestone
brick entrance welcoming guests to Rough Creek Lodge. There are no other
clues to the fact that just ahead is one of the top restaurants in the
country, led by one of the rising stars of American cuisine.
Rough
Creek Lodge has received innumerable accolades since opening its doors in
1998, and much of its success is attributed to Executive Chef Gerard
Thompson. In fact, Thompson was the first employee hired at the Lodge in
1997, reflecting the Lodge’s commitment to culinary excellence.
 Since
being named Executive Chef and Food and Beverage Director, Thompson has
risen to the top, not only in Texas but in the U.S. as well. The
prestigious James Beard Foundation tapped Thompson as a rising star chef in
the 21st century. In 1999, he also had the honor of cooking for
the James Beard Foundation Awards Dinner.
In the Zagat Survey, Rough Creek Lodge was
the only restaurant to receive scores of 29 for food, décor and service (out
of 30).
Thompson's success stems from his creative yet simple approach to
distinctive preparations. Thompson’s talent and culinary excellence has
been praised by dining critics throughout the U.S. in such publications as
Fortune, American Way, Bon Appetit, Gourmet, Food &
Wine, Dallas Morning News, Robb Report. He has appeared on "Good
Morning America" and "Entertainment Tonight."
Manning
an open-style kitchen for which he was instrumental in designing, Thompson
interacts constantly with the guests, getting to know their preferences.
He challenges
their sophisticated palettes with such dishes as Texas Bobwhite Quail
with Crispy Parmesan Cheese Grits and Sherry Maple Glaze. He uses
outside influences, like Asian cuisine, which might appear in Pheasant
and Foie Gras Potstickers.
 To
successfully achieve an ever-changing menu of such variety, Chef Gerard
works with the top purveyors in the country.
“My philosophy is to
use the best available product or it simply does not get put on the menu,”
explains Thompson. “I also know the importance of educating my team on
these ingredients and why we use them, so I devote a great deal of time to
training as well. After all, we go to great lengths to bring such products
like fresh grits from a small Alabama mill or fresh wild mushrooms from
Oregon.”
 Thompson’s
creative drive in the kitchen is fueled by the reactions from his guests.
“People in Texas are much more open-minded about food than any other place
I’ve worked. They are adventurous and willing to take on new tastes.”
Thompson
came to Rough Creek Lodge from the illustrious San Ysidro Ranch in Santa
Barbara, California, where he was Executive Chef of the resort’s Stonehouse
restaurant for six years. While at San Ysidro Ranch, the restaurant
received a four-star rating and was named to Conde Nast’s “Top 50
Restaurants” list.
Now a
Texan at heart, he is no stranger to the Lone Star state. Early in his
career, he served as sous chef at the four-star Remington Hotel in Houston,
and was also with the Hyatt Regency in Houston and the Crocket Hotel in San
Antonio.
Chef
Thompson, his wife and son enjoy life in the small town of Glen Rose, where
the focus is on the spirit of family, values and generosity.
Photos by Dave Shultz
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