Who is Brooke Williamson?
American chef and television personality, Brooke Williamson, is the winner of Top Chef season 14 and is the co-owner and co-chef of five restaurants, Hudson House, Playa Provisions, Da KikoKiko, The Tripel, and Small Batch Ice Cream.
Full Name: Brooke Elliot Williamson
Age: 41 YEARS OLD
Date of Birth: August 15, 1978
Place of Birth: Los Angeles, California, the United States of America
Father’s name: N/A
Mother’s name: N/A
Profession: Chef, TV Personality
Net Worth: Under review
Relationship status: Married
Hair color: Blonde
Eye color: Brown
Early/Personal life, Family:
Brooke was born Brooke Elliot Williamson on 15 August 1978 in Los Angeles, California, the United States of America to American parents. But, she has not revealed the identities of her parents and siblings.
She revealed that during her childhood days, she wanted to become a boy. At that time, she believed that guys had it much easier than girls. But, after her mother motivated her, she changed her thought and wanted to become successful as a girl.
Her ethnicity is Caucasian and holds American citizenship.
Career and Education:
Brooke gave a debut to her career as a teacher’s assistant at the Epicurean Institute of Los Angeles. After that, she began working in the kitchen as a pastry assistant at Fenix at the Argyle Hotel.
She became successful to gain the attention of Chef Michael McCarty and he brought him to the nationally acclaimed restaurant Michael’s of Santa Monica where she worked her way up and became their youngest sous chef.
She became the executive chef at the Los Angeles restaurant, Boxer after a year. Then she became the executive chef of ‘Zax’ started developing her signature California-inspired cuisine.
While at Zax, she met her husband, Nick Roberts.
After a couple of years, the couple opened a restaurant named Amuse Café in Venice and Beechwood restaurant. For their passion and work, they were awarded the title of “Rising Star Chefs” from StarChefs in 2004.
However, both are now closed. In 2009, they opened another restaurant named ‘Hudson House’, an elevated gastropub in Redondo Beach. Then they opened The Tripel, a modern American, and craft beer dining destination after a couple of years.
Again in 2014, they opened Playa Provisions which featured a grab-and-go marketplace, Small Batch; a seafood dining place, King Beach; an ice cream shop, Dockside; and a whiskey bar, Grain.
Furthermore, in June 2015, the couple opened Tripli-Kit selling unique kitchen gadgets, cookbooks, and other cooking essentials. Similarly, in October 2016, the duo opened their fifth venture in Playa Vista, a Hawaiian concept called Da Kikokiko. Recently, they opened their second Small Batch ice cream shop in the family-friendly neighborhood of Mar Vista.
She was awarded the ‘Top Chef’ Season 14 in Charleston in March 2017 and became a runner-up on ‘Top Chef‘ Season 10 in Seattle.
Moreover, she has also participated in other national shows including ‘Top Chef Duels’, and also won the show titled ‘Knife Fight’ (which she won). Furthermore, she hosted and mentored MTV’s ‘House of Food’.
Relationships and Affairs:
Brooke married to Nick Roberts since 2007. Nick is a fellow chef and the co-owner of all her restaurants. They met for the first time while they were working at ‘Zax’ about 18 years ago. The couple is blessed with a son named Hudson.
The lovely couple shares their passion for cooking. Also, the couple is now very successful business owners owning six ventures in America.
Net worth and Salary:
She has an estimated net worth in the region of $1 million to $5 million and also won the prize money of $125,000 as of the winner of Top Chef season 13.