By Alex Hope 
Brooke Elizabeth Williamson is a name that is well known by many food lovers and TV fans. She is a restaurant owner, chef, and TV personality who has won hearts with her passionate and creative side towards food. Here, you will come to know her entire story, her life, both in early life and in the open life, her struggles and achievements. This will make you understand how she was able to establish herself as a respected personality in the cooking world.
Who Is Brooke Elizabeth Williamson?
Brooke Elizabeth Williamson (also known as Brooke Elliot Williamson), was born in Los Angeles, California. Catherine Elliot and Keith Williamson, the parents of her, were artists. Since her tender age, she displayed interest in food, cooking and kitchen life.
There are numerous steps on her way to the success: school, kitchen, restaurants, TV, books and others. Her approach relies on vegetable-based style as she does with what is local and fresh in Southern California.
Early Life & Education
Influences of childhood and family.
Being brought up in Los Angeles, Brooke was surrounded by the arts. Her parents were artists and she had been enticed to explore other interests. She attended the Crossroads School where she learned arts, photography, dance, among others.
Biography
| Category | Details |
|---|
| Full Name | Brooke Elizabeth Williamson |
| Date of Birth | August 15, 1978 (approx.) |
| Age (2025) | 47 years |
| Birthplace | Los Angeles, California, USA |
| Nationality | American |
| Occupation | Chef, Restaurateur, TV Personality, Author |
| Known For | Winner of Top Chef (Season 14) & Tournament of Champions (2020) |
| Culinary Style | California cuisine with global, vegetable-focused flair |
| Restaurants | Playa Provisions, Hudson House, The Tripel, Da Kikokiko |
| Cookbook | Sun-Kisses Cooking: Vegetables Front and Center (2024) |
| TV Roles | Top Chef, Bobby’s Triple Threat, Guy’s Grocery Games |
| Awards | Top Chef Winner (2017), Tournament of Champions Winner (2020) |
| Philosophy | “Let vegetables lead the plate.” |
| Marital Status | Divorced (Nick Roberts, 2024) |
| Current Partner | Reportedly dating Bobby Flay |
| Children | 1 son — Hudson Roberts |
| Residence | Los Angeles, California |
| Net Worth (2025) | $3.5 – $4 million USD |
Turning toward cooking
Although she first attended the University of Colorado Boulder college, Brooke reversed and pursued culinary education. She started working in kitchens when she was late in her teens. When she was approximately 17, she joined the Epicurean Institute of Los Angeles, as a teacher assistant, a sort of first venture into the food industry.
This childhood exposure allowed her to have experience and courage to venture into new roles.
Professional Journey
Initial kitchen jobs and apprentice programs.
Her first cooking experience was in the pastry section in Michelin starred Chef Ken Frank in Fenix. She then transferred to Michael of Santa Monica where she worked up to become a sous chef at an age of 19 years and was one of the youngest there.
To acquire fine dining experience, she also did a staging (apprenticeship-like experience) at Daniel, the renowned New York City restaurant run by Daniel Boulud.
Being an executive chef and meeting Nick Roberts.
Following these initial jobs, Brooke took an executive chef job at Boxer in Los Angeles. She later on worked as an executive chef at Zax in Brentwood where she met Nick Roberts who was serving there as a sous chef.
Television, awards and media coverage.
The growth of Brooke on a public profile was in TV shows and competition.
She has competed on Top Chef: she lost in the final of season 10 (Seattle) and won Top Chef Season 14 (Charleston).
In 2020 she also won Tournament of Champions.
Brooke has appeared as a judge or host on several shows such as Chopped, Guy’s Grocery Games, BBQ brawl, 24 in 24, Knife Fight, and more.
She has been a judge on Triple Threat by Bobby (since approximately 2022) with Bobby Flay, Michael Voltaggio, and Tiffany Derry.
In 2024, she released her first cookbook, Sun-Kisses Cooking: Vegetables Front and Center, which features vegetables as the leading ingredients.
Her presence in media aids her in reaching a larger number of people and express her culinary opinion.
Style, Philosophy & Influence
Vegetable-based and ingredient-focused.
Another of the classic Brooke styles is her emphasis on vegetables and letting them become the stars of the dishes as opposed to mere actors. In her opinion, food is something that is near her, fresh and in season.
California dream with international flavors.
Her cuisine is much inspired by Southern California: the sun, the produce, the seaside spirit. She adds that to her dishes along with global tastes and skills to give them a richness and flavor.
Finding a balance between business and creativity.
Managing restaurants does not only involve cooking. Brooke has demonstrated that she is able to balance creativity with operations, staffing, supply as well as finances. She has a good business thinking as evidenced by her track record in opening different restaurant concepts.
Contributing and being engaged.
Brooke promotes charity outside of restaurants and television. She is involved in No Kid Hungry and similar causes to food. She is also raising awareness on food equity and assisting to feed people in need.
Personal Life and Relationships.
Marriage to Nick Roberts
Brooke was married to her long time co-chef and life partner Nick Roberts. They set up numerous restaurants in partnership. They later part ways, and after some time, they divorced in early 2024 They are parents of a boy Hudson Roberts.
Current relationship
By 2025, chef Bobby Flay was in a romantic relationship with Brooke. Their relationship is not new and they have been working together over the years. Bobby proposed recently and she is wearing a ring (on one of her hands), which raised eyebrows, but insiders insist that they are not in any relationship.
They have appeared together publicly like at the 2025 US Open where they were caught kissing in front of the public.
Life outside the kitchen
Brooke resides in Los Angeles, to be more exact in the Westchester district She likes:
Gardening (she is inspired to make recipes by it)
Running and fitness
Tennis
She spends time with her son, Hudson and sees how he is developing.
In recent times she remarked that she is doing better psychologically as her son becomes older and more autonomous.
Challenges & Turning Points
Restaurant closures and COVID-19.
Some of her and Nick ventures were forced to close down by the pandemic. Certain restaurants they were forced to close or abandon during Covid. This would challenge resilience of the restaurant business.
Personal changes
It is hard to transform being business partners and married into the ending of the partnership in front of the whole world. Life transitions important include the divorce and the new relationship.
Increased participation and publicity.
Being a TV personality, she is more prominent. Therefore, with it, comes scrutiny, rumors (such as speculations of engagement), and the balancing of privacy and the interest of the public.
Legacy & Future Prospects
Brooke Elizabeth Williamson is already a legend in the field of cooking. Her interest in vegetables, sustainability, and food paired with media creates an example of how chefs should be in the contemporary age.
In the future there are the following possible directions:
More cookbooks or writing
Development of restaurant ideas or branding.
More appearance in television (hosting, judging)
More participation in altruistic food causes.
Her experience demonstrates how passion, talent and flexibility can make a person successful in a competitive industry.
Summary
Brooke Elizabeth Williamson is a gifted chef with the beginning of the career in Los Angeles. She was trained when she was young and her career in kitchen was started with great chefs. She and Nick Roberts constructed restaurants jointly, whereas Brooke constructed her reputation not only on TV but also on awards and her cooking philosophy.
Her food is based on vegetables, domestic ingredients, and Californian sensibility with international flavors. She is a person who balances art and business and is passionate about giving back and food equity.
In her personal life, she left behind a long-term relationship with Nick Roberts with whom she has a son to embark on a new romantic relationship with chef Bobby Flay. Her presence on the stage has increased and she keeps defining her legacy through media, appearing in the public and through new projects.
Brooke Elizabeth Williamson provides lessons on devotion, reinvention and creating personal route to food and life.
FAQs
Who is Brooke Elizabeth Williamson and how did she come to fame?
She is a Los Angeles native who studied culinary arts at a young age then worked her way up the ranks to become an executive chef. She was famous because of her appearances on Top Chef and Tournament of Champions, as well as her restaurants and media jobs.
What are the restaurants that Brooke Elizabeth Williamson owns or co-owns?
Her businesses (mostly in partnership with her ex-boyfriend) are Amuse Café, Beechwood, Hudson House, The Tripel, Playa Provisions, Da Kikokiko, and the retail store Tripli-Kit.
Is Brooke Elizabeth Williamson married and does she have kids?
Until the early year 2024 she was married to Nick Roberts until the divorce was finalized. They have a son named Hudson Roberts.
What are the shows Brooke Elizabeth Williamson has been featured in?
Competed on Top Chef, won Tournament of champions, judged on Chopped, Guy Grocery Games, BBQ Brawl, all-star on Bobby Triple threat among others.
Is Brooke Elizabeth Williamson dating Bobby Flay?
No. Despite a rumor and a ring that was given to her by Bobby Flay, it is said that they are not engaged. By 2025, they have a romantic relationship.