A native to Los Angeles, Brooke Williamson began her culinary career working as a teacher’s assistant at the Epicurean Institute of Los Angeles. It wasn’t until she began working as a pastry assistant at Fenix at the Argyle Hotel that her creative energy emerged and her talents were truly recognized. Soon after, under the guidance of Ken Frank, Williamson won First Place in the Quady’s Four Star Pastry Competition (at only age 19!).
In 1998, acclaimed Chef Michael McCarty quickly recognized the star quality in Williamson and asked her if she would move to Santa Monica and work at his nationally renowned restaurant, Michael's. Williamson accepted with delight. While at Michael’s, her remarkable skills and culinary intuition were highly praised and rewarded. At the young age 20, she became that restaurant’s youngest sous chef ever.
After two years at Michael’s, Williamson was appointed executive chef at the sophisticated Los Angeles restaurant Boxer. Here, she revamped the restaurant’s French-California menu with fresh produce from local farmer’s markets and began to develop a signature flavor profile using the most interesting ingredients she could get her hands on.
Williamson continued to create inspired menus when she went to work at Zax, in Los Angeles’ Brentwood neighborhood. As executive chef, she raised the bar on seasonal American cuisine by infusing local ingredients from southern California with diverse and global flavors. At Zax, Williamson, who’s been deemed a culinary wunderkind, was heralded by such esteemed publications as The Los Angeles Times and Forbes.
Already far more accomplished than her young age would suggest, after leaving Zax, Williamson and her fellow Zax partner Nick Roberts, opened up Amuse Café in Venice, California. As part owner and co-chef, Williamson made administrative duties and called the shots in the kitchen. Serving delightful, fresh, innovative dishes every night, her extraordinary and vibrant talent proves that she has what it takes to stay on top of her game, and won her a spot among the 2004 StarChefs.com Rising Stars Chefs. In 2010 Williamson opened another locale with Roberts, a Playa del Rey gastropub called The Tripel, where the duo offers small plates of local, seasonal fare.