Brooke Williamson Net Worth: How Rich is the Chef Actually?

Brooke Williamson is a well-known American chef. Executive Chef Zax, a Brentwood restaurant. In the spring of 2020, Brooke was declared the “Tournament of Champions” champion. In Charleston, she was also crowned “Top Chef Season 14.” Brooke Williamson has a net worth of about $2 million as of 2022.

Full Name	Brooke Williamson
Birth Date	August 15, 1978
Birth Place	Los Angeles, California, U. S.
Profession	Chef
Husband	Nick Roberts
Net Worth	$2 million

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Early life

In the United States on August 15, 1978, Brooke Williamson was born in the city of Los Angeles. Brook became interested in cooking when she was six years old after seeing television episodes in which famous chefs such as Jacques Pepin and Julia Child demonstrated their traditional French culinary techniques.

Brooke had intended to pursue a profession as a chef since she was a little girl. She’d also begun reading the Betty Crocker Cookbook at that time. Brook’s first culinary accomplishment was the creation of a pancake.

Brook attended Crossroads School for Arts & Sciences, where she received her schooling. She participated in other hobbies such as dance, soccer, and photography while she was in the seventh school. Brook, on the other hand, was certain that following graduation, she would enroll in culinary school.

Brooke Williamson Net Worth & Career

Brooke had already decided to attend the University of Colorado-Boulder for her undergraduate studies. She concentrated on business courses in the hopes of one day opening her own eatery. She dropped out of university after a year and enrolled in the Culinary Institute of America.

Brook worked at Epicurean Institute of Los Angeles as a teaching assistant. At the time, she was just 15 years old. She received her first culinary job at Fenix at the Argyle Hotel as a pastry assistant to chef Ken Frank.

She began her career as a sous chef at Michael’s Santa Monica in California when she was 21 years old. Brooke was, in reality, the restaurant’s youngest sous chef. Period residing in New York City for a while, she acquired new culinary methods from chef Daniel Boulud.

As an Executive Chef, she moved on to Boxer Rescue, a Los Angeles-based restaurant. Zax, her own restaurant in Brentwood, launched in 2000. She dazzled the audience by mostly providing seasonal American food.

Hudson House, Playa Provisions, The Tripel, Tripli-Kit, and Da Kikokiko are Brooke’s five popular restaurants in the South Bay, which she co-founded with her husband Nick Roberts. Da Kikokiko, their most recent joint venture, specializes in fast-casual Hawaiian cuisine.

Brooke has also featured on a number of culinary competition series. She debuted on Season 10 of Top Chef, where she came in second place. Brooke returned for Season 14 after that. She won the title of Top Chef this time. She’s also been on “Knife Fight” and “House of Food,” among other series.

Brooke Williamson’s Husband- Nick Roberts

Nick Roberts, a sous chef at Brooke Williamson’s restaurant Zax, is her husband. In 2007, the pair married. Hudson, their kid, is theirs together. The couple has now opened five profitable restaurants and is continuing to expand their company.