Brooke Williamson Biography

Brooke is a self-taught chef who 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 was also the youngest chef to ever cook at the James Beard House. Brooke left Zax to open Amuse Cafe and Beechwood with husband Nick Roberts, where she earned the title Rising Star Chef by StarChefs.com. In 2009, they opened American gastropub Hudson House, and most recently The Tripel. When she's not calling the shots at her restaurants, she can be found spending time with her family, running, hiking, traveling, or wandering around the farmers market.

Brooke recently competed on "Top Chef: Seattle," making it to the finale and placing second in the competition.

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