Acclaimed chef and restaurateur Brooke Williamson is known for her innovative, vegetable-forward approach to cooking, showcased in her debut cookbook, Sun-Kissed Cooking: Vegetables Front and Center. A Los Angeles native, Williamson draws inspiration from Southern California’s seasonal bounty and her own sense of nostalgia, elevating produce to the star of bold, vibrant dishes.

Williamson’s culinary journey began at 17, honing her skills under Michelin-starred chef Ken Frank and at acclaimed restaurants like Michael’s of Santa Monica and Daniel in New York City. She went on to helm kitchens as executive chef at Boxer and Zax before launching celebrated ventures with partner Nick Roberts, including Playa Provisions in Los Angeles.

A Top Chef winner and Food Network favorite, Williamson balances television appearances, food festival engagements, and philanthropy with her love of gardening and time spent with her son, Hudson — channeling her homegrown produce into every inspired dish.