Brooke Williamson, an acclaimed American chef, restaurateur, and television personality, has become one of the most influential figures in the culinary industry. Known for her innovative dishes, creative restaurant ventures, and dynamic television appearances, Williamson has built a reputation that extends far beyond Los Angeles, California, where most of her restaurants are based.
Her estimated net worth in 2025 ranges between $2 million and $4 million, a reflection of her successful career as both a chef and entrepreneur.
This article explores Brooke Williamson net worth, early life, family, restaurant ventures, media presence, and key lessons from her success. It also answers common questions about her wealth, restaurants, and her husband’s career, offering readers a complete picture of how this celebrity chef continues to build her brand in the United States and beyond.
Brooke Williamson Wiki/Bio
| Fact / Category | Detail / Value |
| Full Name | Brooke Elliot Williamson |
| Date of Birth | August 15, 1978 |
| Age (in 2025) | 47 years |
| Height | ~ 5 ft 4 in (163 cm) (as you provided) |
| Weight | ~ 70 kg (as you provided) |
| Birthplace / Hometown | Los Angeles, California, U.S. |
| Nationality | American |
| Primary Professions | Chef, Restaurateur, Television Personality |
| Notable Titles / Wins | Winner of Top Chef: Seattle (Season 14) First winner of Food Network’s Tournament of Champions |
| Signature Restaurants / Ventures | Playa Provisions, Hudson House, The Tripel, Da Kikokiko |
| Business Partner / Ex-Husband | Nick Roberts |
| Social / Online Presence | Instagram: ~ 421K followers Twitter/X: ~ 31.3K followers Facebook: @WilliamsonBrooke (handle known, follower count not publicly verified) YouTube: N/A Website: chefbrookewilliamson.com |
| Cooking & Media Highlights | Judge, contestant, and host on shows like Knife Fight, Top Chef Duels, Guy’s Grocery Games, Bobby’s Triple Threat Youngest female chef to cook at the James Beard House |
| Philanthropy / Causes | Involved with No Kid Hungry, supports community food efforts |
Brooke Williamson Net Worth
Brooke Williamson’s net worth in 2025 is estimated to be between $2 million and $4 million, accumulated through her restaurants, television work, and endorsements.
Williamson’s wealth comes from multiple income streams. Restaurant ownership remains her primary source of revenue, with establishments like Hudson House and Playa Provisions becoming popular dining destinations in Los Angeles. As a celebrity chef, she earns prize money from culinary competitions and appearance fees from shows like Top Chef, Knife Fight, and Food Network’s Tournament of Champions. Her role as a television judge also adds to her financial portfolio.
Endorsements and partnerships with food brands, coupled with her social media presence, have further contributed to her income. Celebrity chefs like Williamson often diversify their earnings by publishing cookbooks, appearing in advertisements, and launching product collaborations. While she isn’t among the wealthiest chefs in the United States, her career path illustrates how strategic brand building in the food industry can translate into significant wealth.
Key Income Sources of Brooke Williamson (2025):
- Restaurant ventures (main revenue stream).
- Television appearances and prize money.
- Endorsements and sponsorship deals.
- Media work, including judging and hosting.
- Potential cookbook sales and speaking engagements.
Brooke Williamson’s Early Life and Career Journey
Born in 1978, Brooke developed a passion for cooking at an early age. After completing culinary school, she worked in well-known restaurants across Los Angeles, where she refined her craft. By her twenties, she had already risen to the role of executive chef, a position that placed her at the forefront of the restaurant scene.
Her big break came with Top Chef: Seattle (2012), where she became the youngest female winner of the series. This exposure catapulted her into the spotlight and opened doors for new ventures, both in television and restaurant ownership. Alongside her husband, Nick Roberts, she co-founded several restaurants, blending her culinary creativity with his operational expertise.
Williamson’s early journey illustrates the value of persistence in the food industry. Unlike many chefs who only work behind the scenes, she expanded into media, leveraging her personality and skill to become a household name. This combination of culinary artistry and brand visibility helped her build long-term success.
Brooke Williamson Family
Brooke Williamson is married to Nick Roberts, her longtime business partner and fellow chef, and together they have one son, Hudson. Hudson and Nico are their two children.
Her family plays an integral role in her personal and professional life. Nick Roberts has been both a husband and collaborator, co-founding restaurants like The Tripel and Hudson House. Their partnership balances Brooke’s innovative culinary vision with Nick’s management expertise, allowing them to run successful ventures in a competitive industry.
The couple named one of their restaurants, Hudson House, after their son, Hudson, which reflects their commitment to blending family and career. For Williamson, family life in Los Angeles has always been tied to her culinary career, with her son often inspiring her to balance her busy professional life with motherhood.
Her family unit has become a symbol of strength, showing how teamwork and personal values can align in building a business empire in the food industry.
The Rise to Fame
Brooke Williamson rose to fame after winning Top Chef: Seattle, which launched her into celebrity chef status and expanded her career in television and restaurants.
Before Top Chef, she was already respected in culinary circles, but her victory on the show gave her national recognition. She later competed in Top Chef: Charleston, further proving her skill in culinary competitions. Beyond Top Chef, she became a familiar face on the Food Network, appearing in Knife Fight, Tournament of Champions, and other shows.
Her rise reflects a shift in how chefs build careers. No longer limited to kitchens, modern chefs use television, endorsements, and social media to establish themselves as brands. Brooke leveraged these platforms while still running high-quality restaurants, creating a balance between artistry and business.
Her journey shows that fame in the food industry is no longer about Michelin stars alone—it’s also about connecting with audiences through media and personality.
Brooke Williamson’s Restaurant Ventures
Brooke Williamson owns several restaurants in Los Angeles, including Hudson House, The Tripel, Playa Provisions, and Da Kikokiko, which showcase her diverse culinary vision.
Together with Nick Roberts, Williamson has built a mini-empire of restaurants catering to different dining styles. Hudson House is a neighborhood gastropub, The Tripel focused on craft beer and elevated comfort food, while Playa Provisions offers a beachside dining experience with multiple concepts under one roof. Da Kikokiko, a Hawaiian-inspired restaurant, highlights her ability to bring global flavors to Los Angeles.
These ventures not only generate income but also reflect her innovative approach to restaurant ownership. Each restaurant represents a mix of gastronomy, ambiance, and branding, designed to attract food enthusiasts from across the United States.
Television Appearances and Media Work
Brooke Williamson is a well-known television personality, having appeared on Top Chef, Knife Fight, Food Network’s Tournament of Champions, and several culinary shows.
Television has been central to her public profile. Her win on Top Chef: Seattle made her a household name, while her role in Top Chef: Charleston and as a judge on Knife Fight showcased her expertise. Recently, she gained recognition on Food Network’s Tournament of Champions, where chefs compete in high-stakes culinary battles.
Media work has diversified her career, giving her visibility beyond Los Angeles restaurants. For celebrity chefs, media appearances provide not only financial rewards but also brand exposure that strengthens their restaurant businesses and endorsement deals.
Through her approachable personality and innovative dishes, Williamson has become both an entertainer and educator in the culinary world.
Brooke Williamson Physical Stats
| Attribute | Details |
| Age (2025) | 47 years |
| Height | ~5 feet 4 inches (163 cm) |
| Weight | ~70 kilograms |
Brooke Williamson Social Media
| Platform | Handle/Link |
| @chefbrookew | |
| @WilliamsonBrooke | |
| Twitter/X | @ChefBrookeW |
| YouTube | N/A |
| Website | @chefbrookewilliamson |
Lessons from Brooke Williamson’s Success
Brooke Williamson’s career teaches lessons about persistence, brand building, and diversification, showing how chefs can succeed both in kitchens and in the media.
Key lessons include:
- Diversify income streams: Don’t rely only on one restaurant—expand into media, endorsements, and brand partnerships.
- Leverage media exposure: Appearances on shows like Top Chef and Food Network can build credibility and attract customers.
- Partnerships matter: Collaborating with Nick Roberts allowed her to balance creativity with business operations.
- Innovation drives success: From Hawaiian flavors at Da Kikokiko to beachside Playa Provisions, innovation keeps her restaurants relevant.
Her journey is an inspiration to aspiring chefs, showing that success in the food industry requires a mix of culinary talent, business sense, and media presence.
Brooke Williamson Recent Updates
- In 2025, Brooke Williamson continues running her Los Angeles restaurants, making media appearances, and expanding her brand presence through endorsements and Food Network shows.
- She remains active in the culinary world, with Playa Provisions and Hudson House serving as flagship establishments. Her appearances on Tournament of Champions and other Food Network programs keep her relevant in media.
- Williamson is also exploring digital engagement with food enthusiasts, sharing recipes and culinary tips on social media. As food culture becomes increasingly digital, her ability to connect with audiences online is an essential part of her brand.
FAQS
How rich is Brooke Williamson?
Brooke Williamson’s net worth in 2025 is estimated between $2 million and $4 million.
What does Brooke Williamson’s husband do?
Her husband Nick Roberts is also a chef and business partner, co-owning several restaurants with her.
How many restaurants does Brooke Williamson have?
She has owned and operated multiple Los Angeles restaurants, including Hudson House, The Tripel, Playa Provisions, and Da Kikokiko.
Final Thoughts
Brooke Williamson’s journey from sous chef to celebrity chef, restaurateur, and television personality illustrates the power of passion combined with business strategy. With an estimated net worth of $2–4 million in 2025, she exemplifies how chefs can thrive in the modern food industry through restaurants, media work, and brand building.
Her story is not just about culinary art but also about entrepreneurship, resilience, and the ability to adapt. Whether competing on Top Chef, opening restaurants in Los Angeles, or engaging with food enthusiasts online, Brooke Williamson continues to inspire a new generation of chefs and food lovers alike.
