Brooke Williamson son Hudson Roberts was born in 2011. She and her husband, Nick, run the Hudson House restaurant named after their son in Redondo Beach.
Brooke Williamson is an American chef and restaurateur.
She is known as the youngest female chef to have cooked at the “James Beard House,” and the winner of season 14 of the US television reality cooking competition series Top Chef.
Moreover, Williamson competed against Shirley Chung in the final. Before that, she was in second place during the 10th season when Kristen Kish won. In 2020, she won another cooking competition called Tournament of Champions.
Not only that, she has also been on shows like Top Chef Duels, Knife Fight, and Guy’s Grocery Games. She was a BBQ Brawl judge and hosted and helped on MTV’s House of Food.
She is a talented chef, a successful restaurateur, and a dedicated advocate for sustainable food practices.
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Brooke Williamson Son Hudson Roberts
Brooke Williamson son Hudson Roberts was born in 2011. The restaurant she and her husband, Nick Roberts, opened, called Hudson House, was inspired by their son’s name.
Hudson enjoys his mom’s cooking and likes trying different foods in the kitchen. He is also a big fan of Top Chef and loves watching his mom compete in it.
According to Williamson, Hudson is her biggest supporter. He always cheers her on and tells her she’s great. She is very thankful to be his mom; he inspires her greatly.
Brooke Williamson son Hudson is a bright and curious kid. He enjoys learning new stuff and discovering the world around him. He’s also a caring child who likes helping others.
Williamson and Roberts are proud of their son Hudson. They are raising him to be kind, caring, and curious. Moreover, they also teach him to love food and cooking like his mom does.
Meet Brooke Williamson Husband Nick Roberts
Brooke Williamson and Nick Roberts are a married couple. They have been together since 2001 and got married in 2007.
Nick Roberts is also a chef and co-owner of the restaurants Brooke Williamson and Nick Roberts own together, including Hudson House, the Tripel, and Playa Provisions.
Similarly, the pair’s paths crossed when Williamson was the head chef at Zax in Brentwood, where Roberts worked as her assistant chef.
Since then, they have been partners in their personal and professional lives, creating a successful group of restaurants.
As a couple, Williamson and Roberts are deeply caring and supportive.
They prioritize their family and businesses and are enthusiastic about using fresh, local ingredients in their restaurants, aligning with their commitment to sustainable food practices.
Their journey serves as an inspiration for those who aspire to become chefs and run their restaurants. They are living proof that anything is achievable with determination and hard work.
Inside Brooke Williamson Family
Brooke Williamson was born in Los Angeles to parents Catherine Elliot and Keith Williamson, both artists.
Williamson has said that her parents were her biggest supporters when she decided to pursue a career in cooking. They encouraged her to follow her dreams and always believed in her.
Her passion for cooking developed early, and at the age of 15, she even took on a role as a teacher’s assistant at the Epicurean Institute of Los Angeles.
She completed her education at Crossroads School for Arts and Sciences in 1996. Brooke continued her studies at the University of Colorado Boulder and later at the Culinary Institute of America.
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