What is the net worth of Brooke Williamson?
$2 Million
Brooke Williamson is an American chef and television personality with a net worth of $2 million who co-owns Playa Provisions and Company for Dinner in Playa Vista with her chef husband Nick Roberts.
She is also the youngest female chef to ever cook in the James Beard House, having won Bravo’s “Top Chef” Season 14 in Charleston. In every type of food, the versatile chef has unique abilities and techniques.
Quick Facts About Brooke Williamson
| Brooke Williamson Net Worth | $2 Million |
| Salary (annual) | $60K (estimated) |
| Full Name | Brooke Elliot Williamson |
| Date of Birth | 15 August 1978 |
| Age | 43 |
| Gender | Female |
| Nationality | American |
| Profession | Chef, TV Personality |
| Relationship Status | Married |
| Husband | Nick Roberts |
Brooke Williamson Earnings, Career and More
As of September 2021, her net worth is estimated to be around $2 million thanks to her profession as a famous and successful chef. Along with that, she also owns multiple restaurants and appears in several cooking-related TV shows which further helps in generating income. Based on the average estimations of a chef’s salary in the US, it is speculated that she earns $60K per year which may be much more, in reality, considering her expertise in the business.
Her dishes were so well-received that Top Chef producers went to great lengths to bring her onto the show. According to reports, she was paid well for each episode she appeared in. She was also given $125,000 as being the winner of Top Chef Season 13’s prize money.
Her most valuable asset is her restaurant, which she co-founded with her husband, Nick Roberts. She closes the year as the executive chef of three restaurants and a boutique, and she makes a lot of money. She also offers consulting services in areas such as business planning and development, design coordination and direction, kitchen organization and layout, and so on.
She worked at the Epicurean Institute of Los Angeles as a teaching assistant when she was only 15 years old. After that, she obtained her first culinary job at Fenix at Argyle Hotel as a pastry assistant to chef Ken Frank.
She began working as a sous chef at Michael’s Santa Monica in California when she was 21 years old. Brooke was the youngest sous chef in the history of the restaurant. While staying in New York City for a while, she acquired some new cooking skills from chef Daniel Boulud.
Her next job was as an Executive Chef at the Los Angeles-based restaurant Boxer Rescue. In the year 2000, she opened Zax, a restaurant in Brentwood. She amazed the crowd by mostly serving seasonal American cuisine.
Hudson House, Playa Provisions, The Tripel, Tripel-Kit, and Da Kikokiko are the five successful restaurants she and her husband Nick Roberts have opened in the South Bay. Da Kikokiko, their most recent joint venture, specializes in fast-casual Hawaiian food.
She’s also starred in several cookery reality shows. She made her maiden appearance in season 10 of Top Chef when she came in second place. Brooke returned for Season 14 of the show. And she triumphed this time, claiming the title of Top Chef. She has also appeared on other television shows such as “Knife Fight” and “House of Food.”
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Brooke Williamson Relationship and Personal Life
She’s a happily married woman. In 2007, she married Nick Roberts, a chef with similar expertise. Nick, who is best known as the owner of The Tripel restaurant, shot to fame after marrying a star chef.
In 2001, the pair met at Zax in Brentwood, where they both worked. Roberts was a sous-chef at Zax at the time. Both wanted to build a restaurant and were seeking whatever opportunity they could get. His vast culinary knowledge as well as his commercial analysis impressed her. She eventually became friends with Roberts, and the two started being close.
As cooks, they spend every day experimenting with new recipes. As a result, their businesses would become more distinctive. She is also the mother of Hudson, a 12-year-old boy. Hudson House was the name of one of her restaurants, which she named after her child.
Brooke Williamson Early Life, Family, and Education
She was born in the United States on August 15, 1978, in Los Angeles, California. She became interested in cooking when she was six years old after watching TV shows where famous chefs such as Jacques Pepin and Julia Child demonstrated their classic French cooking techniques.
She had intended to pursue a career as a chef since she was a child. She’d also started reading Betty Crocker Cookbook around that time. Her first culinary accomplishment was making a pancake.
In terms of her schooling, she attended Crossroads School for Arts and Sciences. She was involved in other hobbies such as dancing, soccer, and photography while in the seventh standard. She was certain, though, that she would enroll in a culinary school following her graduation.
Interesting Facts About Brooke Williamson
- As of September 2021, she has around 203k followers on her Instagram account. (@chefbrookew)
- She began her career in the culinary industry as a pastry assistant at Fenix at Los Angeles’ Argyle Hotel.
- The Spicy Yellowfin Tuna Poke Bowl at Da Kikokiko is a dish she’s currently enjoying at one of her eateries.
- Her number one rule for kitchen/restaurant etiquette, which she tries to establish in her workers, is that they should be proud of what they’re doing and serving.