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About


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About


 

Casey Thompson makes her culinary debut in San Francisco with Aveline. Highlighting her soulful and signature bend on new Californian cooking, Aveline's menu —  rooted in passion and thoughtful technique — spotlights innovative dishes that celebrate the abundance of our local bounty, and rich California cooking traditions.

“Food has always played a pivotal role in my life. Coming from two very different families — one side influenced by the south and the other heavily influenced by French Cuisine — I found cooking to be my canvas for culinary expressionism and storytelling at a very young age.  With Aveline, I plan to continue on this path to create a menu grounded in passion, while also bringing innovative dishes to the table that celebrate the abundance of our local bounty, and rich Californian cooking traditions.”

—Casey Thompson

 

 
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Team


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Team


Kaley Laird

Pastry Chef

Kaley Laird’s fondness for pastry began at home in New York. After high school, Kaley attended The Culinary Institute of America. Shortly thereafter, she moved to California where she began refining her classic pastry techniques, developing her leadership skills and establishing her personal style at several Napa Valley establishments such as Bouchon Bakery and Ubuntu, most recently serving as Executive Pastry Chef at The Carneros Inn. In Napa, Kaley quickly gained the attention of Chef Casey Thompson and is excited to take up her new post alongside Thompson as Pastry Chef at Aveline.

Casey Thompson

Executive Chef

A Texas native, Casey Thompson brings a wealth of experience to Aveline. Casey began her career under the tutelage of Chef Dean Fearing, at The Mansion on Turtle Creek — after which she opened Shinsei, one of Dallas’ hottest restaurants and went on to compete on Bravo’s Top Chef. Casey spent years living in Napa, learning about food and wine pairings and developing relationships with local farms, artisans and purveyors, bringing thoughtful locality to her New Californian cooking style. 

Blake Askew

Sous Chef 

Blake Askew’s love of cooking began at an early age, taking place in the kitchen alongside his mother. It was in Dallas, at Shinsei, that Blake was introduced to Chef Casey Thompson, who helped spring-board him into the business. Most recently, Blake went on to Chef at a number of Wolfgang Puck’s establishments, including The Source in Washington DC, but is thrilled to be back in the kitchen alongside Casey and the rest of the team at Aveline.