![]() Moreover, she dedicates her time to philanthropic efforts, working with organizations like No Kid Hungry. In addition to her television achievements, Brooke actively participates in local and national food events and festivals, including Coachella, The Food & Wine Classic in Aspen, Bottlerock Napa, Outstanding in the Field, Bourbon & Beyond, and more. Brooke's culinary prowess and business acumen garnered attention from renowned brands, leading to notable partnerships with Ziploc, Made-In, T-Mobile, JAL Airlines, Pellegrino, Sodexo, Mastercard, Chase, and many others.īeyond the kitchen, Brooke's captivating presence has graced the television screen, earning her the title of Bravo's "Top Chef" Season 14 winner and recurring appearances as a judge on shows like "Top Chef Duels," "Knife Fight," "Guy's Grocery Games," and "BBQ Brawl." In 2022, she captained the West Coast team on Food Network's "Beachside Brawl," and now she stands as one of the formidable competitors on "Bobby’s Triple Threat," alongside Tiffany Derry and Michael Voltaggio. This groundbreaking establishment featured a grab-and-go marketplace, King Beach an artisanal ice cream shop, Small Batch a seafood dining spot, Dockside and an intimate whiskey bar, Grain. In 2014, Brooke and Nick unveiled their innovative four-in-one-concept, Playa Provisions. Their shared vision and dedication earned them the recognition of "Rising Star Chefs" from StarChefs in 2004. ![]() Together, they embarked on a journey of culinary entrepreneurship, opening successful ventures such as Amuse Café and Beechwood restaurant. This experience paved the way for her to assume her first executive chef role at the notable Los Angeles restaurant Boxer.ĭuring her time as the Executive Chef at Zax, a Brentwood eatery, Brooke's path intersected with her current business partner, Nick Roberts. Seeking further growth, Brooke sought training at New York City's renowned Daniel restaurant, led by Chef and Owner Daniel Boulud. Her remarkable talent caught the attention of the nationally acclaimed restaurant Michael's of Santa Monica, where she climbed the ranks to become their youngest sous chef. She then honed her skills as a pastry assistant at Fenix at the Argyle Hotel, working under the guidance of the renowned Michelin-starred Chef Ken Frank. ![]() “I love creating things that make people happy, and I’ve found that food genuinely does that,” she explains.īrooke's culinary odyssey began as a teacher's assistant at the prestigious Epicurean Institute of Los Angeles. Beginning her career at the young age of 17, Williamson always wanted to be a chef for as long as she can remember.
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