Brooke Williamson

Brooke Williamson's entire life has always been about food. Ever since she can remember, Williamson wanted to become a chef or a restaurateur. After working with some of the country's top chefs, her dream has finally been realized in the form of successful ventures such as Amuse Café, Beechwood, and projects with chef-husband Nick Roberts, Hudson House in Redondo Beach, The Tripel and 4-in-1 concept Playa Provisions in Playa Del Rey.

A native of Los Angeles, Williamson began her culinary career at a young age as a teacher's assistant at the Epicurean Institute of Los Angeles. Williamson began working in professional kitchens at the age of 18 as a pastry assistant at Fenix at the Argyle Hotel under Chef Ken Frank. As her star quality began to shine, Chef Michael McCarty took notice and invited the young chef to work at his acclaimed Santa Monica restaurant, Michael's under executive Chef Sang Yoon. Within one year she became sous chef at Michael's. Two years later, Williamson headed to the East Coast to intern at the celebrated restaurant Daniel in New York. She then returned to Los Angeles, where she was appointed executive chef at L.A. restaurant, Boxer. Williamson then continued her culinary career as executive chef of Zax in Brentwood, raising the bar on seasonal American cuisine by infusing local ingredients from Southern California with more diverse and global flavors. During her time at Zax, she was honored by media outlets such as the Los Angeles Times and Forbes as a culinary mastermind. She was also invited to cook at the James Beard house, being the youngest ever female chef to do so. After leaving Zax, Williamson and fellow Zax partner Nick Roberts opened Amuse Café and later Beechwood in Venice, where Williamson and Roberts earned the title "Rising Star Chefs" by StarChefs.

Along with Roberts, Williamson opened the American gastropub, Hudson House, in March 2009, and The Tripel in Playa Del Rey, in April 2011. Their most recent venture, Playa Provisions, is a 4-in-1 concept which includes an ice cream shop (with all ice creams made in house) to be called Small Batch; a market counter serving breakfast, lunch and dinner, to be called King Beach; a back-room whiskey bar called Grain; and a more high-end dining space dedicated to seafood called Dockside. In her day-to-day operations, Williamson is responsible for running the front and back of house and creating all specialty cocktails, wine and beer menus. In 2010 Williamson also became certified by The Court of Master Sommeliers. She finds that her truest inspiration, aside from good food and libations, comes from her son and restaurant namesake, Hudson. Other than spending time with her beloved family, Williamson loves running, hiking, traveling, and spending hours wandering around the supermarket.

Williamson was recently the runner up on Top Chef Season 10 in Seattle which has catapulted her to "Celebrity Chef" status. Brooke is currently starring as a host and mentor on MTV’s first foodie series House of Food, and recently 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.

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