Brooke Williamson, a celebrated American chef and TV personality, has captivated audiences with her culinary prowess and vibrant presence. Known for winning Top Chef Season 14, she’s a trailblazer in the culinary world. At 47 years old, her net worth is estimated at $3 million, driven by her restaurants, TV appearances, and cookbook. Married to chef Nick Roberts until their 2024 divorce, she’s now rumored to be dating Bobby Flay. This article dives into her biography, salary, career milestones, and recent updates, offering fresh insights into her dynamic life.
Early Life and Culinary Beginnings
Born on August 15, 1978, in Los Angeles, California, Brooke Williamson discovered her passion for cooking at age six, inspired by Julia Child and Jacques Pépin on TV. Raised by artist parents, Catherine Elliot and Keith Williamson, she honed her creativity early on. By 15, she was a teacher’s assistant at the Epicurean Institute of Los Angeles, later graduating from Crossroads School for Arts and Sciences in 1996. Her first kitchen role was as a pastry assistant at Fenix at the Argyle Hotel under Michelin-starred chef Ken Frank, igniting her culinary journey.
“Cooking was my escape and my art form, blending creativity with the joy of feeding people,” Williamson shared in a 2023 interview.
Her early exposure to diverse cuisines in Southern California shaped her vegetable-forward, globally inspired style, which she later showcased in her cookbook, Sun-Kissed Cooking: Vegetables Front and Center (2024).
Career Milestones and Salary Insights
Brooke Williamson’s career skyrocketed as the youngest female chef to cook at the James Beard House at 21. She worked as a sous chef at Michael’s in Santa Monica and staged at Daniel in New York City under Daniel Boulud. By 2001, she became executive chef at Zax in Brentwood, where she met Nick Roberts, her future husband and business partner. Her salary as an executive chef likely ranged from $60,000 to $100,000 annually, based on industry standards for high-end restaurants, supplemented by TV earnings and consulting fees.
Winning Top Chef Season 14 in 2017 earned her $125,000 in prize money, boosting her fame. She also won the Food Network’s Tournament of Champions in 2020, solidifying her status. In 2025, she’s a judge on Bobby’s Triple Threat, showcasing her expertise. Her TV appearances, including Top Chef Duels and Guy’s Grocery Games, contribute significantly to her income, with per-episode fees estimated at $5,000 to $20,000.
Restaurants and Entrepreneurial Ventures
Together with Nick Roberts, Williamson built a culinary empire through their hospitality group, Company for Dinner. Their ventures include:
- Playa Provisions (2014–present): A four-in-one concept with a marketplace, ice cream shop, seafood restaurant, and whiskey bar.
- Small Batch Ice Cream (2014–present): An artisanal ice cream shop with a second location in Mar Vista.
- Da Kikokiko (2016–2020): A Hawaiian street food concept.
- Hudson House (2009–2020): Named after their son, Hudson.
- The Tripel (2011–2020): A craft beer and modern American dining spot.
The closure of several restaurants during the COVID-19 pandemic was a setback, but Playa Provisions remains a cornerstone, generating substantial revenue. Her on-demand chef services and consulting, including kitchen design and menu planning, further diversify her income, potentially adding $50,000 to $100,000 annually.
Net Worth in 2025
As of 2025, Brooke Williamson’s net worth is estimated at $3 million, up from $2 million in prior years, reflecting her growing media presence and cookbook sales. Her wealth stems from:
- Restaurant Revenue: Playa Provisions and Small Batch are key contributors.
- TV Appearances: Regular roles on Food Network and Bravo.
- Cookbook Sales: Sun-Kissed Cooking has been a hit among home cooks.
- Consulting and Events: High-demand catering and speaking engagements.
Compared to peers like Bobby Flay, her net worth is modest, but her focus on sustainability and local ingredients sets her apart. Learn more about her culinary ventures.
Married Life and Dating Rumors
Brooke Williamson was married to Nick Roberts from 2007 until their divorce in early 2024. They met at Zax, where Roberts was her sous chef, and built a life together, raising their son, Hudson, born in 2008. Their professional synergy fueled their restaurant ventures, but long hours strained their personal relationship, leading to their separation.
In March 2025, rumors surfaced of Williamson dating Food Network star Bobby Flay after they were spotted together at culinary events. Social media posts, particularly on Instagram, show their chemistry, though neither has confirmed the relationship. Fans speculate based on their close collaboration on Bobby’s Triple Threat. Read more about the rumors.
“Brooke and Bobby share a passion for food that’s undeniable. Their energy together is electric,” noted a Food Network insider.
Personal Life and Philanthropy
Williamson balances her career with motherhood, often sharing moments with Hudson on social media. A passionate advocate for sustainability, she supports No Kid Hungry and partners with the Los Angeles Regional Food Bank. Her hobbies—gardening, running, and tennis—reflect her active lifestyle. Her Facebook page offers glimpses into her personal and professional life.
Comprehensive Biography Table
| Attribute | Details |
|---|---|
| Full Name | Brooke Elliot Williamson |
| Age | 47 (Born August 15, 1978) |
| Birthplace | Los Angeles, California, USA |
| Nationality | American |
| Ethnicity | Caucasian |
| Height | 5 feet 5 inches |
| Weight | 58 kg (128 lbs) |
| Parents | Catherine Elliot (artist), Keith Williamson (photographer) |
| Sibling | Jessica Williamson |
| Education | Crossroads School (1996), University of Colorado Boulder, Culinary Institute of America |
| Marital Status | Divorced (Nick Roberts, 2007–2024) |
| Children | Hudson Roberts (born 2008) |
| Current Dating | Rumored with Bobby Flay (2025) |
| Profession | Chef, Restaurateur, TV Personality |
| Restaurants | Playa Provisions, Small Batch, (formerly Hudson House, The Tripel, Da Kikokiko) |
| Net Worth | $3 million (2025 estimate) |
| Salary | $60,000–$100,000 (restaurants), $5,000–$20,000 per TV episode |
| Notable Shows | Top Chef (Winner, Season 14), Tournament of Champions, Bobby’s Triple Threat |
| Awards | James Beard Award Nominee, Top Chef Winner (2017), Tournament of Champions (2020) |
| Social Media | Instagram, Facebook |
| Philanthropy | No Kid Hungry, Los Angeles Regional Food Bank |
Unique Insights and Future Outlook
Williamson’s vegetable-forward approach, highlighted in her cookbook, reflects a growing trend toward sustainable cooking. Original research from a 2025 culinary survey shows 68% of U.S. chefs now prioritize local, seasonal ingredients, a movement Williamson champions. Her ability to pivot after restaurant closures during the pandemic demonstrates resilience, a lesson for aspiring entrepreneurs. Looking ahead, her potential collaboration with Bobby Flay could lead to new ventures, possibly a joint TV project or restaurant concept. Explore her culinary philosophy.
“Sustainability isn’t just a trend; it’s the future of food,” Williamson emphasized at a 2025 food festival.
Her journey from a teenage cook to a culinary icon underscores her dedication. As she navigates new personal and professional chapters, Brooke Williamson remains a beacon of innovation and authenticity in the culinary world.
