Brooke Williamson has become a food TV regular, having been featured on Top Chef and other culinary shows such as Knife Fight and MTV’s House of Food.
Williamson was a “formidable Top Chef Seattle competitor, [with a] low-drama, no-nonsense approach to cooking—turning out dish after dish that demonstrated a sophisticated understanding of ingredients, flavors, and technique.” According to the Hollywood Reporter.
Williamson was a self-starter long before Top Chef came along. At 15, the native of Los Angeles was a teacher’s assistant at the Epicurean Institute of Los Angeles and gained her pastry chops as an assistant at restaurant Fenix, at the Argyle Hotel. Working with renowned chef Michael McCarty at his Santa Monica restaurant Michael’s, when she was only 20, turned into the sous chef position within a year (she was the youngest sous chef in the restaurant’s history). In 2000, Brooke rocked the crowd at restaurant Zax with seasonal American cuisine, and met Nick Roberts, the fellow chef who would become her husband. In 2003, Roberts and Williamson opened the first of their joint restaurants, Amuse Café, in Venice, kicking off the beach-town gastropub spots that, with Hudson House, the Tripel, and Playa Provisions, they continue to thrive on.
Follow Us