Brooke Williamson

Brooke Williamson is an American chef, restaurateur, and culinary innovator recognized for her contributions to the culinary industry. Williamson began her culinary career at age 17, attending the Epicurean Institute of Los Angeles and refining her skills under Michelin-starred chef Ken Frank and at Michael's of Santa Monica. She later staged at Daniel in New York City under chef and owner Daniel Boulud. Williamson earned her first executive chef position at Boxer in Los Angeles and subsequently opened Zax in Brentwood as executive chef, where she developed her California-inspired cuisine focused on local ingredients and global flavors.

Williamson expanded her presence in the Southern California restaurant scene by co-founding Amuse Café in Venice and Beechwood restaurant, earning recognition as "Rising Star Chefs" from StarChefs. She later launched Playa Provisions, a four-in-one concept featuring King Beach marketplace, Small Batch ice cream shop, Dockside seafood restaurant, and Grain whiskey bar. Williamson holds the distinction of being the youngest female chef to cook at the James Beard House.

On television, Williamson has competed on several national culinary shows. She won "Top Chef" Season 14 in Charleston after previously finishing as runner-up on "Top Chef" Season 10 in Seattle. Williamson also won the inaugural season of "Tournament of Champions" and has appeared on "Bobby's Triple Threat" on Food Network, "Top Chef Duels," "Knife Fight," "Guy's Grocery Games," and "BBQ Brawl." She served as West Coast captain on Food Network's "Beachside Brawl."

Williamson's culinary philosophy is reflected in her cookbook, "Sun-Kissed Cooking: Vegetables Front and Center," which emphasizes vegetable-forward recipes and creative approaches to produce. She is a regular participant at food festivals such as Coachella, the Aspen Food & Wine Classic, and South Beach Wine & Food Festival. Williamson has also contributed to food-related philanthropic initiatives, including No Kid Hungry and World Central Kitchen, demonstrating a commitment to community engagement within the culinary industry.