For Brooke Williamson, being a chef was always the dream. By 19, she was a sous chef at Michael’s in Santa Monica, and at 22, she became the youngest female chef to cook at the James Beard Foundation House. In 2017, Brooke took a turn on Top Chef and came out as the winner of Top Chef: Charleston.

Currently at the helm of Playa Provisions alongside her husband, Nick Roberts, Williamson has learned that the only way to make real change in this industry is to not go at it alone.

Brooke joins the Life & Thyme Brigade, our growing network of industry professionals who we look to for guidance in building a better future for our food systems. We invite you to join us on this mission to create a more equitable and informed future by becoming a Life & Thyme member.