Brooke Williamson Biography: Husband, Age, Net Worth, Restaurants, Instagram, Book, Son

Brooke Williamson is an American chef and restaurateur who first drew national attention when she competed on Bravo’s Top Chef, finishing as runner‑up on season ten in Seattle.

She returned for season fourteen and won the competition, showcasing her refined California‑inspired cuisine and securing her place among the country’s most respected culinary talents.

Profile

• Full name: Brooke Williamson
• Date of birth: August 15, 1978
• Age: 47 years old
• Gender: Female
• Place of birth: Los Angeles, California
• State of origin: California
• Nationality: American
• Profession: Chef, restaurateur, television personality
• Parents: Catherine Elliot and Keith Williamson
• Siblings: N/A
• Spouse: Nick Roberts (m. 2007; div. 2024)
• Children: Hudson Roberts
• Relationship status: In a relationship with Bobby Flay since March 2025
• Religion: N/A
• Ethnicity: N/A
• Net worth: $2 million

Early Life and Education

Brooke Williamson is now 47 years old, having been born on August 15, 1978, in Los Angeles, California.

She grew up in a family of artists—her mother, Catherine Elliot, and her father, Keith Williamson, both pursued careers in the visual arts—and spent her childhood immersed in Southern California’s rich creative culture.

At age 15, she began working as a teacher’s assistant at the Epicurean Institute of Los Angeles, an early step that led her to graduate from Crossroads School for Arts and Sciences in 1996.

She then enrolled at the University of Colorado Boulder before transferring to the Culinary Institute of America, where she refined her technique and prepared for her professional career.

Personal Life

Brooke Williamson met her first husband, Nick Roberts, when he was sous chef at Zax in Brentwood and she had just been hired as executive chef in January 2001; they married in 2007 and opened several restaurants together, including Amuse Café and Hudson House.

The couple welcomed a son, Hudson Roberts, before divorcing in 2024.

In March 2025 she publicly confirmed a relationship with fellow chef Bobby Flay, whom she first encountered on Food Network collaborations.

Career

After graduating from the Culinary Institute of America, Williamson became the youngest sous chef at Michael’s of Santa Monica at age 19.

She went on to stage at Daniel in New York, serve as executive chef at Boxer, and lead Zax in Brentwood—where she met Nick Roberts.

In 2003 the duo opened Amuse Café, followed by Hudson House (2010) and Playa Provisions (2014), among other concepts under their hospitality group, Company for Dinner.

On television, Williamson finished second on Top Chef season ten (2012) and won season fourteen (2017), then claimed victory on Food Network’s Tournament of Champions in 2020; she has also appeared on Knife Fight, Guy’s Grocery Games, Top Chef Duels, and served as a judge on BBQ Brawl and host of MTV’s House of Food.

Awards

• Winner Top Chef season fourteen in Charleston (2017)
• Runner‑up Top Chef season ten in Seattle (2012)
• Winner Tournament of Champions (2020)
• Two‑time James Beard Award nominee

Net worth

Brooke Williamson’s net worth is estimated at $2 million, amassed through her restaurants, television appearances, endorsements, and culinary ventures.

Social Media

• Instagram: @chefbrookew
• X: @ChefBrookeW

Books

• Sun‑Kissed Cooking