Brooke Williamson just won first place on Top Chef All Stars and was runner up in Season 10. She has also starred as a host and mentor on MTV’s first foodie series House of Food, and won her battle on the popular Esquire series Knife Fight. Brooke has also appeared as a guest on Watch What Happens Live, Hallmark Channel’s Home & Family, and international talk show Arise 360.
In 2003, Williamson opened up Amuse Café and Beechwood with husband Nick Roberts. In 2009, they opened American gastropub Hudson House, then The Tripel, and most recently Playa Provisions in Playa Del Rey. This unique model includes four different restaurant concepts nestled within one 7,000-square foot, beach side location, including an ice cream shop (with all ice creams made in-house) called Small Batch; a casual market counter serving breakfast and lunch, called King Beach; a back-room whisky bar called Grain; and a more high-end dining space dedicated to seasonal seafood fare, called Dockside.Read More
Williamson started her culinary career at age 15 as a teacher’s assistant at the Epicurean Institute of Los Angeles. At age 18, she started working as a pastry assistant at Fenix at the Argyle Hotel, and was soon noticed by Chef Ken Frank, who invited her to work in the savory kitchen. Brooke moved onto the acclaimed restaurant Michael’s in Santa Monica, where she became Sous Chef within a year.
After a brief internship at the celebrated restaurant Daniel in New York, Brooke returned to Los Angeles, where she was appointed Executive Chef at Boxer and later Zax. During her tenure at Zax, she was heralded by The Los Angeles Times as a “culinary wunderkind,” and is the youngest chef to ever cook at the James Beard House.