Brooke Williamson

LA Chef & Restaurateur

Born and raised in Los Angeles, California, Brooke Williamson has crafted an extraordinary culinary career defined by leading roles, professional achievements, and notable brand partnerships. Her journey is a testament to her exceptional talent and unwavering passion for creating dishes that bring joy to people’s lives. 

Brooke’s culinary odyssey began as a teacher’s assistant at the prestigious Epicurean Institute of Los Angeles. She then honed her skills as a pastry assistant at Fenix at the Argyle Hotel, working under the guidance of the renowned Michelin-starred Chef Ken Frank. Her remarkable talent caught the attention of the nationally acclaimed restaurant Michael’s of Santa Monica, where she climbed the ranks to become their youngest sous chef. Seeking further growth, Brooke sought training at New York City’s renowned Daniel restaurant, led by Chef and Owner Daniel Boulud. This experience paved the way for her to assume her first executive chef role at the notable Los Angeles restaurant Boxer. 

During her time as the Executive Chef at Zax, a Brentwood eatery, Brooke’s path intersected with her current business partner, Nick Roberts. Together, they embarked on a journey of culinary entrepreneurship, opening successful ventures such as Amuse Café and Beechwood restaurant. Their shared vision and dedication earned them the recognition of “Rising Star Chefs” from StarChefs in 2004. 

In 2014, Brooke and Nick unveiled their innovative four-in-one-concept, Playa Provisions. This groundbreaking establishment featured a grab-and-go marketplace, King Beach; an artisanal ice cream shop, Small Batch; a seafood dining spot, Dockside; and an intimate whiskey bar, Grain. Brooke’s culinary prowess and business acumen garnered attention from renowned brands, leading to notable partnerships with Ziploc, Made-In, T-Mobile, JAL Airlines, Pellegrino, Sodexo, Mastercard, Chase, and many others. 

Beyond the kitchen, Brooke’s captivating presence has graced the television screen, earning her the title of Bravo’s “Top Chef” Season 14 winner and recurring appearances as a judge on shows like “Top Chef Duels,” “Knife Fight,” “Guy’s Grocery Games,” and “BBQ Brawl.” In 2022, she captained the West Coast team on Food Network’s “Beachside Brawl,” and now she stands as one of the formidable competitors on “Bobby’s Triple Threat,” alongside Tiffany Derry and Michael Voltaggio. In addition to her television achievements, Brooke actively participates in local and national food events and festivals, including Coachella, The Food & Wine Classic in Aspen, Bottlerock Napa, Outstanding in the Field, Bourbon & Beyond, and more. Moreover, she dedicates her time to philanthropic efforts, working with organizations like No Kid Hungry. 

While overseeing the day-to-day operations of Playa Provisions, Brooke collaborates closely with her business partner, Nick Roberts, to create new menus and manage both the front and back of the house. Beyond her culinary pursuits, she finds balance in activities such as running and playing tennis, as well as cherishing precious moments with her son, Hudson.