Hudson House’s Brooke Williamson battles for Top Chef title
Top Chef contestant Brooke Williamson cooks a clam dish at her Redondo Beach restaurant ‘Hudson House,’ on Jan. 10. Photo Imagine that you’re chosen as a contestant on Top Chef Season 10. You make the trek from Los Angeles to Atlanta for the qualifying round where you must prove you deserve a chance to compete for the title. As luck would have it, you end up in the group that’s judged by Hugh Acheson, a chef who is notorious for being as abrasive as he is discerning. You make the cut. You’re flown to Seattle for the first elimination challenge: Create a dish that highlights the city’s regional cuisine and serve it at the top of the Space Needle to guest judge Tom Douglas, nationally acclaimed chef and king of all that is culinary in Seattle. At what point do you lose your cool? For Brooke Williamson, 33, it wasn’t the pressure of the kitchen or the exhaustion of the grueling schedule that got to her. She has been in the business since she was seventeen and owns two restaurants, Hudson House in Redondo and Tripel in Playa del Ray. She is also a mom of a four-year-old son. What unnerved her was going to the top of the Space Needle. She is very afraid of heights. “Top Chef was an…
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