We are so excited to welcome Celebrity Chef Brooke Williamson at Miraval this weekend (Friday, July 19 & Saturday, July 20). Chef Williamson is the Co-Executive Chef and Co-Owner of Hudson House in Redondo Beach, California and The Tripel in Playa del Rey, California. She recently placed second on Bravo’s Top Chef Seattle. A native of Los Angeles, the self-taught chef is currently the youngest chef to ever have cooked at the James Beard House. Brooke began her culinary career at age 15 as a teacher’s assistant at the Epicurean Institute of Los Angeles. At age 18, she started working as a pastry assistant at Fenix at the Argyle Hotel, and was soon noticed by Chef Ken Frank, who invited her to work in the savory kitchen. Brooke moved onto the acclaimed restaurant Michael’s in Santa Monica, where she became Sous Chef within a year. After a brief internship at the celebrated restaurant Daniel in New York, Brooke returned to Los Angeles, where she was appointed Executive Chef at Boxer and later Zax. During her tenure at Zax, she was heralded by The Los Angeles Times as a “culinary wunderkind”. Brooke left Zax to open Amuse Café and Beechwood with husband Nick Roberts, where she earned the title “Rising Star Chef” byStarChefs.com. In 2009, they opened American gastropub Hudson House, and most recently The Tripel. When she’s not calling the shots at her restaurants, she can be found spending time with her family, running, hiking, traveling, or wandering around the farmer’s market.
Chef Williamson will be hosting a Chef's Night In Cooking Demonstration Dinner on both Friday and Saturday night, and a special Meet the Chef Luncheon on Saturday afternoon for Miraval guests. In addition to these special events, the Miraval kitchen will serve one of her signature dishes on the Cactus Flower dinner menu on both Friday and Saturday night.
Miraval guests attending one of Chef Williamson's Cooking Demonstration Dinners this weekend will enjoy the delicious five-course meal below:
White Nectarine and Pickled Beets, Fresh Burrata, Herb Vin, Toasted Pistachio
Scallops, White Corn Pudding, Grilled Corn, Shaved Celery, Mustard Seed and Black Currant Vinaigrette
Grilled Quail, Fingerling Potatoes, Fig, Sorrel Purée, Chive Blossoms, Saba