When children decide on a career path, they’re typically not taken seriously; if they were, we would have more astronauts and firemen than we’d know what to do with. But not only has Brooke Williamson never wavered from her chosen childhood profession, she has also experienced massive success in pursuit of it. Brooke began her career as a teacher’s assistant at the Epicurean Institute of Los Angeles, then continued her education at the age of 18 working as a pastry assistant at Fenix at the Argyle Hotel.
Following a stint at Michael’s in Santa Monica, Brooke moved to the East Coast to work with another of our top-rated chefs, Daniel Boulud, at his eponymous restaurant in New York as an intern. Returning to L.A., Brooke was named executive chef at Boxer, then at Zax in Brentwood; it was during this time that she began to receive the critical acclaim she deserved, including nods from the Los Angeles Times and Forbes as a chef to watch. Brooke was also invited to cook at the James Beard house (the youngest female chef ever to receive such an invite), and she parlayed her success into multiple properties: Amuse Café and Beechwood in Venice, Hudson House, and The Tripel in Playa Del Rey.
Brooke was the runner-up on season 10 of “Top Chef,” and she was featured on MTV’s first food-related series “House of Food.”
Specialties & Resources
Brooke has embraced the California ethos of using locally-sourced and seasonal ingredients in her dishes, and her restaurants have seen a sustained run of critical and commercial acclaim as a result. At her most recent endeavor, The Tripel, Brooke has embraced a Modern American style of cooking.
Offerings at The Tripel include chicken sausage with seeded mustard; shaved prosciutto di parma; grilled shrimp chimichurri; sweet potato tots with horseradish honey mustard and spiced aioli; balsamic-marinated onion rings; lamb burger with honey-yogurt harissa sauce, cucumber salad and shaved red onion; turkey pastrami melt with cambozola blue-brie, house pickled and stout mustard; croquet madame with gruyere, black-forest ham and fried egg; the “Tripel Burger” (duck confit, pork & aged beef with truffle pecorino, arugula, and house apricot jam); squid-ink spaghetti with ground shrimp, lemon, chili oil and bottarga; black rice paella with duck, chicken, clams, snail, corn, peppers, serrano aioli and English peas; braised pork cheeks with roasted peewee potatoes, snap peas and “other spring things”; steamed mussels & clams in a serrano-pesto broth with cashews & grilled country bread; chicken waterzooi with heirloom carrots, leeks, kale, potato latke, fenugreek and gremolata; sweet carrot farro with sweet & sour eggplant, truffle pecorino, kale and leeks; and heirloom carrot salad with pea tendrils, crispy sunchokes, mozzarella pearls and green goddess dressing.