Brooke Williamson

Celebrity Chef

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.
Coconut Tapioca Pudding
EVENTS
Bacon & Barrels San Diego 2014: San Diego, CA - Bacon & Barrels, the definitive outdoor festival for the bacon obsessed foodies and those who prefer their drinks from a barrel, announced ticketing details today. The All-Inclusive festival will be held on Saturday, May 31st at San Diego's Embarcadero Marina Park South. VIP tickets include a bacon-inspired dinner prepared by celebrity chef and runner-up of Top Chef, Brooke Williamson, to be held on Friday, May 30th.
EDUCATION & EXPERIENCE
The Tripel. Playa Del Ray, CA. Co-Owner/Co-Executive Chef
Hudson House. Redondo Beach, CA. Co-Owner/Co-Executive Chef
Beechwood. Venica, CA. Co-Owner/Co-Executive Chef
Amuse Cafe. Venica, CA. Co-Owner/Co-Executive Chef
Zax. Brentwood, CA. Executive Chef
Boxer. Los Angeles, CA. Executive Chef
Daniel. New York, NY. Intern
Michael's. Santa Monica, CA. Sous Chef
Fenix at the Argyle Hotel. West Hollywood, CA. Pastry Assistant
Epicurean Institute of Los Angeles. Los Angeles, CA. Teacher's Assistant
Brooke raises the bar on seasonal American cuisine by infusing local ingredients from Southern California with more diverse and global flavors.
GALLERY
AWARDS & ACCOLADES
  • Honored by the Los Angeles Times and Forbes as a "culinary mastermind"
  • Winner of the Quady's Four Star Pastry Competition
  • Bravo's Top Chef Season 10 Runner Up
  • Certified by The Court of Master Sommeliers 2010
  • "Rising Star Chef" by RisingStarChefs.com
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Brooke Williamson
Brooke Williamson
Los Angeles, CA
United States

The Tripel
Co-Executive Chef and Co-Owner


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 CafĂ© 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 most recently, the Tripel in Playa Del Rey.  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.