Brooke Williamson

Brooke Williamson

Los Angeles

About Brooke Williamson

Brook Williamson is the chef and co-owner of Hudson House, Playa Provisions, The Tripel, and DA KIKOKIKO. Born and raised in Los Angeles, California, she has carved out an impressive résumé full of leading roles and professional achievement, such as being the youngest female chef to ever cook at the James Beard House and winning Bravo’s “Top Chef” Season 14 in Charleston.

My Venues


  • Top Chef Champion (Season 14 - Charleston)
  • Rising Star Chef (2004)

Behind the Scenes

#reboot day 1 with
"ellenmariebennett), but today started off the two weeks with a spin class and lots of meal prep. Most of the campers are doing a meal delivery program, but I felt a bit silly having 4 daily meals delivered to me when I do what I do... so I spent the extra time prepping my own 4 meals a day... Lacey is holding me accountable and asking me to text her pictures of what I’m eating... so here’s meal 3 today. Heirloom tomato & pepper soup with 🥑, 🥑 oil, & ♥️s of Palm... no, I don’t have a recipe, but there’s nothing hidden in there... it’s just “clean”, portion controlled food... I’ll post more of my meals, but mostly just to keep myself motivated. I’m excited to see how the next 2 weeks changes how I feel... cause it’s day 1 and I’ve started out TIRED AF. Also, this was not intended to be a selfie 😁"
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Tortellini in brodo... I
"Tortellini in brodo... I earned my tiny little hand folded pasta tonight."
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220 (ish) miles and over
"220 (ish) miles and over 13,000 ft of aggressive climbing over the past 6 days... this has been one of the most insanely challenging and equally rewarding experiences of my life. The sights, the hotels, the food, the wine, the views, the company, the pain, the triumph... all seamlessly orchestrated, organized, and guided by @tourissimo for making it all happen... we couldn’t have asked for a more perfect way to experience this stunning region. I’m a little sad it’s over, but also, I’m extremely tired and my ass hurts like hell, so I’m ready for a celebratory spritz ☺️🍾🥂... (group shot posing with one trillion dollars worth of Parmigiano chz)"
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Success 🚴🏻‍♀️🚴🏻‍♂️🇮🇹🍾
"Success 🚴🏻‍♀️🚴🏻‍♂️🇮🇹🍾"
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Ever tried 53 year old
"Ever tried 53 year old traditionally aged balsamic vinegar? Me neither... the samples of Mattia’s grandfathers stash are not included in the tasting... understandable I suppose 🤷🏼‍♀️😉... Modena is cool... this hotel is the coolest."
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The architecture here is
"The architecture here is breathtaking 🍦"
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At My Venues