Chefs Brooke Williamson and Nick Roberts put a lot of love into their restaurants – love for their craft, love for the food and, most remarkably, their love for each other. Some might be surprised that this duo, about to celebrate their seventh wedding anniversary, can work so closely together, but as they told us when we set down for an interview at their restaurant Hudson House in Redondo Beach, California, it’s the only way they “know each other.” Obviously, it works for Chefs Brooke and Nick. They have two successful restaurants as well as a third concept in the works, and the fabulous food this chef power couple creates is making waves in the Los Angeles food scene (not to mention Brooke’s recent journey all the way to the finale of Top Chef: Seattle!).
Check out the exclusive interview below with Chefs Brooke Williamson and Nick Roberts where we discuss Brooke’s time on Top Chef, what makes Hudson House so special and how they make it all work! Then be sure to learn how to make Smokey Bourbon and Provence Gin Cocktails with a wonderful Tutorial by Brooke and Nick !
Reporting by Emily Parsons | Camera & Production by Chad Bell | Written Content by Ashley Gebhardt
The Daily Quirk would like to thank Chefs Brooke Williamson and Nick Roberts for taking the time to chat with us! To find out more about Brooke, Nick and their restaurants, visit Hudson House and The Tripel.
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