Brooke Williamson is a chef, a restaurateur, an author and a fan-favorite in the Food Network kitchen. The Los Angelean has led and opened several successful restaurants and earned respect in the culinary world for her innovative use of seasonal, “sun-kissed” ingredients and her ability to infuse her dishes with coastal California flair. Brooke beat 15 world-renowned chefs in a head-to-head competition and was named the inaugural winner of Tournament of Champions and, since then, served as a judge and mentor on many other Food Network shows and as a Titan on Bobby’s Triple Threat.

History and Background

Brooke was born and raised in Los Angeles, California. The celebrated chef, restaurateur, television personality and author was drawn to the kitchen at a very young age. While most 6-year-olds started each day playing with dolls, riding bikes or racing around the park, Brooke spent her Saturday mornings watching culinary icons Julia Child and Jacques Pépin create magic in the kitchen. Brooke embarked on her culinary career at 17, starting as a teacher’s assistant at the Epicurean Institute of Los Angeles.

From there, she made her way into the Fenix kitchen at the Argyle Hotel, where she worked as a pastry assistant to Michelin-starred chef Ken Frank. Brooke continued honing her culinary craft as the youngest sous chef at Michael’s of Santa Monica before moving out east to work at Daniel in New York City.

After two years in the Big Apple, Brooke returned home, where her grit and talent culminated in her first executive chef position at a Los Angeles establishment, Boxer. Her second EC position came shortly after in Brentwood, where she opened and ran the kitchen at Zax. There, she dialed in on her signature California-inspired flavors and met her business partner, Nick Roberts. Together, the partners launched several eateries in California, including their current four-in-one beachfront establishment, Playa Provisions, in 2014.

Family Life

Brooke was born and raised in LA, and she’s raising her family there, as well. She lives in Westchester, Los Angeles, with her teenage son, Hudson. When she’s not filming for one of her many Food Network gigs, she’s squeezing in a spin class, spending time with Hudson, jet-setting around the world and overseeing her four-in-one beachfront restaurant, Playa Provisions.

Brooke's Food Network Shows

The dynamic chef knows her way around the Food Network kitchen. Brooke has graced our screens as a fierce competitor (and winner!) on Tournament of Champions and as a judge on several shows, including Guy’s Grocery Games, 24 in 24: Last Chef Standing and BBQ Brawl. Brooke also served as the West Coast captain on Beachside Brawl and is one of three current Titans on Bobby’s Triple Threat.

Tournament of Champions

In 2020, Brooke entered the Food Network kitchen and competed against 15 world-renowned chefs in the first season of Tournament of Champions. She went head-to-head against — and outshined — culinary giants Michael Voltaggio, Jet Tila and her close friend, Antonia Lofaso, to earn her spot in the finals. There, Brooke competed against Amanda Freitag and was ultimately named the first winner of Tournament of Champions.

Bobby's Triple Threat

Brooke has served as a Titan on Bobby’s Triple Threat from Day 1. She was hand-selected by Bobby Flay to join fellow Food Network stars Michael Voltaggio and Ayesha Nurdjaja in the kitchen. As a Titan, Brooke showcases her culinary chops in head-to-head challenges against competing chefs.

BBQ Brawl

Brooke, donning her western apparel, joined Carson Kressley and Rodney Scott at the judges’ table on BBQ Brawl. Each season, Bobby Flay and two of his chef friends lead teams of pitmasters and barbecue pros on the mission to be named the “Master of 'Cue” by Brooke and her fellow judges. For Season 7, Brooke stepped away from the judges table to serve as a team captain alongside Bobby and Season 6 reigning champ Maneet Chauhan.

And won! Not only did Team Brooke's Bob Trudnak become the first-ever barbecue competition circuit champion to become the Master of ‘Cue, but he did so while being coached by first-ever BBQ Brawl judge-turned-captain.

Beachside Brawl

Brooke joined Antonia Lofaso and Tiffani Faison to showcase her SoCal roots and fresh flavors as the West Coast captain and mentor on Beachside Brawl. She cooked and led a team of four talented chefs competing for a chance to win a beach vacation worth up to $25,000.

Brooke's Restaurant

Playa Provisions is a unique four-in-one culinary concept located in Playa del Rey, California. Brooke and co-owner Nick Roberts first opened Playa Provisions in 2014 and have been in business ever since. The 7,000-square-foot destination features four restaurants under one roof: King Beach, Dockside, Grain and Small Batch. Each restaurant offers a unique dining experience and aesthetic, but all stay true to Brooke’s coastal California flavors. Along with daily dining and date nights, Playa Provisions is available for hosting and catering private events.

King Beach is an inviting, casual cafe that sits at the front of Playa Provisions. Here, patrons can find coffee and classic breakfast and lunch items, including fresh-baked goods, egg plates, fish tacos, lobster rolls and grab-and-go salads and sandwiches. Pro tip: Never miss the opportunity to finish off your King Beach meal with a scoop (or three) of small-batch ice cream topped with rainbow sprinkles.

Dockside is an elevated yet approachable space that celebrates Brooke’s love of fresh ingredients and coastal California flavors. Here, diners can enjoy the ocean breeze from patio seating and order off a menu rich with fresh seafood dishes, including bluefin tuna tartare, branzino, grilled swordfish, lobster, bay scallop and tiger shrimp ceviche and oysters by the dozen.

Small Batch is a welcoming ice cream and dessert bar. Some delights you may find behind the counter include seasonal pops and ice cream sandwiches, classic shakes and malts, and a memorable beer float made with Maui coconut porter and coffee ice cream. Of course, Brooke offers classic ice cream sundaes, scoops and toppings to appeal to every sweet tooth.

Grain is the perfect place to punctuate your date night before heading home to relieve your babysitter. The handsome whiskey bar features a rugged interior inspired by the original Los Angeles Motordrome. It offers an extensive whiskey menu as well as elevated aperitif, classic and digestif cocktails. And, if you’re craving a snack, Grain has a mouthwatering food menu of casual bites like salmon belly salad on crisp rice, salt and szechuan pepper chicken wings, playa fish tacos and a chef’s selection charcuterie board.

Brooke's Book

After years spent writing, proposing and reimagining its concept, Brooke published her first cookbook, Sun-Kissed Cooking: Vegetables Front and Center, in November 2024. The highly anticipated book is brimming with bright and approachable recipes that make fresh, seasonal produce the star of each dish. She offers inspiration for experienced chefs and novice cooks alike with more than 100 imaginative recipes that highlight farmers market finds throughout the year. One important distinction? Produce takes the lead in her recipes, but it is not a vegan or vegetarian cookbook. Readers can expect mouthwatering dishes for every occasion, including Cheddar Cornbread with Date Butter, Shiitake Chestnut Rice and Grilled Artichoke with Chile, Capers, and Lemony, Garlicky Shrimp Butter.

Need more convincing to pick it up? It earned praise from one of Brooke’s childhood culinary idols, chef Jacques Pépin. He says, “Creatively organized and beautifully shot, this cookbook highlights Chef Brooke’s dedication to balanced flavors and the importance of cooking with the seasons. Sun-Kissed Cooking will make a delightful addition to your cookbook collection and will invite you to get comfortable with the recipes as you taste and adjust them, making them your own.”

Fun Facts

• Her birthday is August 15, making her a Leo.
• She was the youngest female chef to ever cook at the James Beard House.
• She’s a certified sommelier and always knows the perfect bottle to pair with her meals.
• In an interview with Health-Ade in 2019, Brooke shared that the best piece of advice she's ever received was from her mother, who said, "Don't let the boys intimidate you, simply show them you can do it better."

Brooke's Philanthropic Work

Brooke has made philanthropy part of her legacy through work with several nonprofit organizations. One of the most notable examples of her dedication to her community is her role on the Leadership Council for No Kid Hungry, an organization committed to ending childhood hunger in America. Brooke joined the Leadership Council in 2020 and continues supporting the movement through advocacy online and beyond.

In addition to No Kid Hungry, Brooke is a supporter and advocate of the Jacques Pépin Foundation. The foundation is dedicated to elevating lives and building strong communities through free culinary education and programming.

Brooke's Partnerships

The Bruery x BW

Brooke partnered with The Bruery to create a craft Belgian-style ale that’s guaranteed to earn mass applause at your next boozy brunch. The brew, called Girl Grey, combines ale with Earl Grey tea to develop a beer with rich notes of milk sugar, almonds, tea and vanilla. Their suggested food pairing for Girl Grey? Buttermilk lavender scones.

Brooke's Recipes