Brooke Williamson Height, Age, Boyfriend, Husband, Children, Family, Biography

Quick Info→

Hometown: Los Angeles, California

Age: 46 Years

Height: 5' 5"

Bio/Wiki
Full Name	Brooke Elliot Williamson
Nickname	B-Dubs
Profession(s)	• Chef • Restaurateur
Physical Stats
Height (approx.)	5' 5" (165 cm)
Eye Colour	Dark Brown
Hair Colour	Golden Blonde
Career
Debut	TV: Top Chef (2017) on Bravo as a contestant
Achievement	Youngest female chef to ever cook at the James Beard House
Personal Life
Date of Birth	15 August 1978 (Tuesday)
Age (as of 2024)	46 Years
Birthplace	Los Angeles, California
Zodiac sign	Leo
Signature
Nationality	American
Hometown	Los Angeles, California
School	Crossroads School for Arts and Sciences, Santa Monica, California (1996)
College/University	• University of Colorado Boulder, United States • Culinary Institute of America, United States
Education Qualification	A degree in Business from Culinary Institute of America, United States
Food Habit	Non-vegetarian
Hobbies	Dancing, Playing Soccer and Tennis, Gardening, Running, Photography
Tattoo(s)	• On her shoulders and right arm- Flowers • On her left arm- Two Bears • On the back side of her right arm- Peacock Feather, Stars, and Lizard • On the right side of her chest- Flowers • On the back of her left ear • On her right arm- Leo and stars
Social Media	• Instagram • Facebook • Twitter • LinkedIn
Relationships & More
Marital Status	Divorced
Affairs/Boyfriends	Bobby Flay (chef) (2025-present)
Marriage Date	Year, 2007
Family
Husband/Spouse	Nick Roberts (chef) (2007-2024)
Children	Son- Hudson Roberts
Parents	Father- Keith Williamson (artist) (deceased) Mother- Catherine Elliot (artist)
Siblings	Sister- 1
Favourites
Food	Stews, Braised meats, Ramen, Asian food, Dark Chocolate Peanut Butter Cups
Travelling Destination	Caribbean, Italy

Some Lesser Known Facts About Brooke Williamson

Brooke Williamson grew up in Los Angeles, California.
A childhood picture of Brooke Williamson

She loved cooking from a young age. When she was 6 years old, on Saturday mornings, she liked watching chefs Julia Child and Jacques Pépin on television. She did not like watching cartoons.

Since childhood, Brooke Williamson wanted to be a chef. Once, during a media conversation, she talked about her childhood memories. She said,

When I was 10, 11 years old, I knew I wanted to be a chef, and people looked at me like I was crazy.”

While growing up, she studied the Betty Crocker Cookbook, and the first dish she made was pancakes.

When Brooke Williamson was 15 years old, she worked as a teacher’s assistant at the Epicurean Institute of Los Angeles.

Brooke Williamson joined Crossroads School in seventh grade and got involved in dance, soccer, and photography.

After completing high school, she planned to go to culinary school; however, her parents, who were artists, advised her to join college.

Brooke Williamson chose the University of Colorado Boulder and opted for business courses so that she could start her restaurant in the future.

After a year, she left the University of Colorado Boulder and applied to the Culinary Institute of America.

When Brooke Williamson was 21 years old, she became the youngest sous chef at Michael’s of Santa Monica, a well-known restaurant by Chef Michael McCarty.
Brooke Williamson with Chef Michael McCarty in 1998

She has worked as a pastry assistant at Fenix at the Argyle Hotel under Michelin-starred chef Ken Frank.

In the early 2000s, Brooke Williamson travelled to New York City to gain more experience. There, she trained at the famous restaurant Daniel, owned by chef Daniel Boulud.

After two years, she became the executive chef at Boxer, a well-known restaurant in Los Angeles.

During this time, Brooke Williamson developed a strong interest in wine after travelling through France and Spain.

In 2001, she cooked at the James Beard Foundation House.

Brooke Williamson then began working as an executive chef at Zax, a Brentwood restaurant, where she developed her signature California-inspired cooking style.

Her cuisine focused on fresh local ingredients, global flavours, and simple but delicious dishes.

At Zax, Nick Roberts was her sous chef, who later became her husband and business partner.

In 2003, they opened their first restaurant Amuse Café in Venice. After that, they opened Beechwood.

In 2004, StarChefs, a restaurant community, named the couple ‘Rising Star Chefs.’

In 2009, they opened Hudson House, a gastropub in Redondo Beach.

In 2011, they started another restaurant named The Tripel, a modern American restaurant with craft beer, in Playa del Rey.

In 2012, Brooke Williamson participated in the television cooking show Top Chef Season 10 in Seattle, which boosted her career. She finished second to Kristen Kish.

In 2013, she won the national cooking show Knife Fight, which aired on Esquire Network.

In 2014, Brooke Williamson participated in the cooking show Top Chef Duels, which aired on Bravo.

The same year, she appeared as a host and mentor in the cooking show House of Food, which aired on MTV.

In 2014, Brooke Williamson and Nick Roberts opened Playa Provisions (a four-in-one restaurant), King Beach (a marketplace), Small Batch (an ice cream shop), Dockside (a seafood restaurant), and Grain (a whiskey bar).
An old picture of Brooke Williamson with her husband

She often appreciates Crossroads School for improving her creativity with education. She chose the same school for her son, Hudson.

In June 2015, they started Tripli-Kit, a store which sells kitchen gadgets, cookbooks, and other cooking essentials.

In October 2016, they opened Da Kikokiko, a fast-casual Hawaiian restaurant serving poké, shaved ice, and musubi.

They then opened a small-batch ice cream shop in Mar Vista.

Before competing again in a cooking show, she took the permission of her son, Hudson, who agreed, but only if they could go ziplining in Costa Rica after the show.

In 2017, Brooke Williamson participated as a contestant in the television cooking show Top Chef Season 14, which aired on the Bravo channel and was organised in Charleston. She won the show after defeating Shirley Chung.
Brooke Williamson (in white shirt) in a still from the cooking show Top Chef

She often collaborates with Nick Roberts to create new menus, manage both the kitchen and dining areas, and lead their multiple restaurant businesses.

Brooke Williamson and Nick co-own the hospitality group Company for Dinner.

Amuse Café and Beechwood closed during the COVID-19 pandemic.

In 2020, Brooke Williamson won the first Tournament of Champions cooking competition.

She then went on to appear in many television cooking shows like Guy’s Grocery Games.
Brooke Williamson posing for the television cooking show Guy’s Grocery Games

Brooke Williamson has served as a judge on the television show BBQ Brawl.

In 2022, she began appearing in the cooking show Bobby’s Triple Threat alongside Bobby Flay, Michael Voltaggio, and Tiffany Derry.

The same year, she served as West Coast captain on the show Beachside Brawl, which aired on Food Network.

Brooke Williamson often supports food-related charitable organisations such as No Kid Hungry and World Central Kitchen.
Brooke Williamson while attending a meeting at the charitable organisation No Kid Hungry

In 2025, she released her book Sun-Kissed Cooking: Vegetables Front and Center.
Brooke Williamson while promoting her book Sun-Kissed Cooking

Brooke Williamson is professionally certified by The Court of Master Sommeliers.

She regularly participates in food festivals such as including Coachella, the Aspen Food and Wine Classic, and the South Beach Wine and Food Festival.

Brooke Williamson has been featured on the cover of many renowned magazines and tabloids.
Brooke Williamson on the cover of a magazine

She is an animal lover and has a pet dog. She often shares pictures of her pet on social media.
Brooke Williamson with her pet

Brooke Williamson is often spotted enjoying alcoholic beverages on various occasions.
Brooke Williamson enjoying an alcoholic beverage

She likes travelling to distant places in her free time.
Brooke Williamson during her trip to Canada