Brooke Williamson, an acclaimed chef, restaurateur, and culinary innovator, has become one of America’s most celebrated chefs. A Los Angeles native, Brooke’s cooking draws deeply from the bounty of Southern California’s ingredients and her own sense of nostalgia. Her vegetable-forward culinary approach takes center stage in her highly anticipated first cookbook, Sun-Kissed Cooking: Vegetables Front and Center. In this debut, she reimagines the role of produce in everyday meals, elevating it from a supporting role to the star of dishes full of bold flavors and vibrant creativity.

Brooke’s culinary journey began at just 17 years old, taking her from the Epicurean Institute of Los Angeles to honing her skills under Michelin-starred Chef Ken Frank and at iconic restaurants like Michael's of Santa Monica. She refined her craft further at Daniel in New York City before becoming Executive Chef at Boxer and later Zax, where she met her future business partner, Nick Roberts. Together, they launched celebrated ventures like Amuse Café, Beechwood, and Playa Provisions—a multifaceted dining destination featuring King Beach Café, Small Batch ice cream shop, Dockside restaurant, and Grain whiskey bar.

A winner of Bravo’s Top Chef Season 14 and Food Network’s Tournament of Champions, Brooke’s dynamic presence has made her a television favorite. She currently is one of three Culinary Titans on Food Network’s Bobby’s Triple Threat and has served as a judge on culinary shows like 24 in 24, Chopped, and Guy’s Grocery Games. Beyond the screen, she is a sought-after personality at food festivals and an advocate for philanthropic causes like No Kid Hungry.

When she’s not crafting innovative menus at Playa Provisions, Brooke enjoys gardening, running, playing tennis, and spending time with her son, Hudson. Her love of gardening inspires her culinary creations, bringing fresh, homegrown ingredients to life on the plate in new and exciting ways.