An alum of Top Chef, Brooke Williamson’s entire life has been about food. Brooke is a native Los Angeleno and earlier in her career worked at Michael’s under executive chef Sang Yoon. She later moved to New York to intern at Daniel before circling back to Los Angeles.
Brooke Williamson was the youngest female chef to ever be invited to cook at the James Beard House.
Brooke had early success with the now-shuttered Amuse Cafe and Beechwood in Venice. Moving to Redondo Beach with her chef/husband Nick Roberts, they opened Hudson House (named after her son) in 2009 and The Tripel in Playa Del Rey in 201, serving craft beer and quality food within steps of the Pacific Ocean.
Playa Provisions is their super cool 4-in-1 restaurant venture that seems to be tapping into (if not setting) the trend for a community of restaurants in one space (like The Grove or Helms Bakery District). It is an ambitious foodie destination that includes an ice cream shop Small Batch, a casual market counter for breakfast/lunch King Beach, a hidden-in-the-back whiskey bar Grain and the high-end seafood restaurant Dockside. In 2010, Williamson became certified by The Court of Master Sommeliers (one of 23 women in North America, by the way). Oh, and she just opened Tripli-Kit in The Tripel, a retail store for foodies with cookbooks and kitchenware. Yup, there is simply nothing that she cannot accomplish.
As she told Parade Magazine when asked what career advice she would give an 18-year old, she said “Pay just as much attention to your mistakes as to your accomplishments, because that is the best way to learn.”