You may know her from taking home the win on season 14 of Top Chef or recognize her as co-owner of five of our favorite Los Angeles restaurants, or maybe as one of the most genuine Gold Sheep around!  Ultimate foodie, Brooke Williamson, took her passion from a simple goal and turned it into her own success story, creating several savoring LA-based restaurants varying in cuisine - her first one opening when she was just 24 years old.  While maintaining all restaurant locations with her husband, Williamson is also mother of one and is always keeping her kitchen at home elevated with delicious recipes from vegetables and food from her own garden!

If you haven't been watching her already, she is someone that all of you foodie’s must follow!  

How did you go from beginning to cook to the filming of Top Chef?

BW: Many professional years in between!  I grew up in LA so when all my friends said they wanted to be actors, I knew that wasn’t the path I wanted to take.  I always knew I wanted to be a chef.  Straight out of high school I started working in restaurants and was an executive chef by the age of 22.  I didn’t actually do TV until I was 34.

I had gained a decent amount of press just being a local chef in LA at a young age and Top Chef would often seek people out.  I got the call to be on the show 4 years in a row and each time said no, the timing was just never right.  The first time I was either pregnant or just had my son, the next 2 times I had just opened a restaurant, and finally I was like okay if I don’t do this now they are going to stop asking me.  I thought it would be a good time to push through some fears and accomplish something I wasn’t sure I could do.  And I’m glad I did!

What would you say is your biggest accomplish so far in your career? 

BW: Winning Top Chef was amazing, but having a successful restaurant, and specifically a restaurant that is about to hit a 10 year anniversary, is definitely one of my favorite accomplishments.  The success of all of our restaurants combined turns into my greatest accomplishment.  Going from a little girl saying ‘I want to be a chef’ and ‘I want to have restaurants’ to making that actually happen in a really grand way is truly amazing. 

If you could eat only one meal for the rest of your life, what would it be?

BW: Oooo that’s hard.  I would say spaghetti with parmesan and black pepper.  Definitely some sort of pasta.  I’m a huge Japanese food lover too so a whole Japanese meal would be nice.  I love Ramen!

Do you crack or thrive under pressure?

BW: Thrive for sure.  That goes for my entire life, not just professionally.  I perform best with deadlines and pressure and multiple things going on at the same time.

What did you have for breakfast?

BW: Overnight oats with Chia seeds, berries and white nectarine.  It was so good!

What is your favorite GOLDSHEEP print and why?

BW: 100% the Pineapples.  The pineapples were the first print I ever saw on someone that made me ask where their leggings were from.  I saw a random person at Soul Cycle wearing them and I was like I need those, where can I find them.  Coincidentally, the pineapple is the international symbol of hospitality so I own a lot of pineapple things.  It was very organic in that I was like where did you get your leggings, I need to get those right now.

What does being a Goldsheep mean to you?

Someone who stands out.  They don’t want to blend in and disappear, they would rather be noticed for positive reasons and help out others in any way then can.  

Want to visit one of her locations!?  Here they are!

*Hudson House (Redondo Beach)

*Playa Provisions (Playa del Rey)

*The Tripel (Playa del Rey)

*Da Kikokiko (Playa Vista)

*Small Batch Ice Cream (Mar Vista)