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When children decide on a career path, they’re typically not taken seriously; if they were, we would have more astronauts and firemen than we’d know what to do with. But not only has Brooke Williamson never wavered from her chosen childhood profession, she has also experienced massive success in pursuit of it. Brooke began her career as a teacher’s assistant at the Epicurean Institute of Los Angeles, then continued her education at the age of 18 working as a pastry assistant at Fenix at the Argyle Hotel.
Following a stint at Michael’s in Santa Monica, Brooke moved to the East Coast to work with another of our top-rated chefs, Daniel Boulud, at his eponymous restaurant in New York as an intern. Returning to L.A., Brooke was named executive chef at Boxer, then at Zax in Brentwood; it was during this time that she began to receive the critical acclaim she deserved, including nods from the Los Angeles Times and Forbes as a chef to watch. Brooke was also invited to cook at the James Beard house (the youngest female chef ever to receive such an invite), and she parlayed her success into multiple properties: Amuse Café and Beechwood in Venice, Hudson House, and The Tripel in Playa Del Rey.
Brooke was the runner-up on season 10 of “Top Chef,” and she was featured on MTV’s first food-related series “House of Food.”