Every chef who has competed on Bravo’s Top Chef can distinctly recall the pressure of a Quickfire Challenge. The ticking clock. The unpredictable and sometimes wild (and random) ingredients. The cameras capturing each win—and each mistake and loss.
Nearly 10 years after winning Top Chef Season 14, what’s stayed with Brooke Williamson isn’t just the competition—it’s the confidence it gave her to cook with intention and lead with clarity. Today, she’s the co-owner of Playa Provisions, a cookbook author, a culinary ambassador, and a guiding force for the next generation of chefs.
She’s one of five Top Chef alumni featured in this year’s “Where Are They Now?” spotlight, a group of former “cheftestants” who’ve each taken their post-show journeys in ambitious and inspiring directions. Alongside Williamson, Season 21 standouts Dan Jacobs and Manny Barella and Season 11’s Nina Compton and Aaron Cuschieri reflect on what the show taught them, and how it continues to shape the way they cook, lead, and grow.
From championing disability inclusion in the kitchen, to fusing childhood flavors with modern barbecue, to leading multi-concept restaurants and mentoring young talent, their stories reveal the many paths success can look like. With 22 seasons behind it and a 23rd on the way, Top Chef remains a proving ground for talent. But as these five stars exemplify, the real story begins once the plating is over and the cameras turn off.
Brooke Williamson
Season 14 Winner
Co-Owner/Co-Chef at Playa Provisions; Culinary Brand Ambassador for Sodexo’s Modern Recipe
Brooke Williamson’s multi-season experience on Top Chef is a lesson in resiliency, and the power of personal growth and learning to embody your unique voice. The first time she competed on the show in Season 10 set in Seattle, Williamson ultimately placed runner-up to winner Kristen Kish. But she brushed herself off, refined her strategy with the learnings from the experience, and returned to the competitive cooking show for Season 14 in Charleston, South Carolina—and she won. “My experience on Season 10 taught me the importance of staying true to my voice and cooking with confidence, but ultimately, it was an opportunity to grow and push myself further,” she reveals.
When she came back for Season 14, she brought with her a renewed sense of purpose that ultimately helped her approach each challenge with more intention and perspective. She continues, “Top Chef is such an intense, unpredictable environment—you learn quickly that you have to be adaptable, trust your instincts, and not get rattled by the unexpected. The experience really honed my ability to stay calm under pressure, and I still draw on that every day in my kitchens.”
That ability to remain calm amid the chaos in the kitchen proved to be her secret weapon, and helped her to outlast her competitors to take home that Top Chef title in 2017. “Top Chef was undoubtedly a pivotal experience for my career. When I reflect back on it, I think it helped reinforce the value of adaptability, creativity, and staying grounded in your point of view,” she says. “Over the years, it’s continued to shape how I approach food—with thoughtfulness, intention, and a respect for great ingredients and the experiences they create for the people enjoying them.”
She applies that approach in the many roles she juggles now, including as culinary brand ambassador for Sodexo’s Modern Recipe, where she curates menus to maximize employee health and well-being in corporate workplace settings. Williamson develops seasonal menus that reflect her California-driven style while promoting healthy habits. Her most recent seasonal menu, Summer Feels, featured dishes like Vietnamese crepes, black lentil frittata with cilantro salad, and grilled bulgogi lettuce wraps. The offerings were rolled out to 230 corporations nationwide, serving thousands of workers daily. For Williamson, it’s an opportunity to take her food philosophy beyond restaurants and into everyday lives.
Since her win, Williamson’s career has expanded in multiple directions. She’s become a fixture on Food Network, winning the first season of Tournament of Champions and later starring as a “Culinary Titan” on Bobby Flay’s Triple Threat. She’s judged everything from Chopped to Guy’s Grocery Games, and appeared at countless food festivals across the country.
But television is only part of her story. She also oversees Playa Provisions, the third endeavor for Williamson and co-owner Nick Roberts. The unique model includes four different restaurant concepts nestled within one 7,000-square foot, beach-side location in Playa del Rey. “Running four distinct concepts under one roof at Playa Provisions definitely keeps me on my toes, but I’m fortunate to have a really fabulous team and co-owner, Nick Roberts, who shares a vision and a passion for creating memorable experiences through food,” she says.
King Beach café serves coffee and casual breakfast and lunch. Dockside offers elevated coastal cuisine with a focus on seafood. Small Batch turns out house-made ice cream. And Grain whiskey bar caters to late-night crowds with cocktails and a curated whiskey selection. Inspired by the city’s “country marts,” the four separate, yet cohesive dining experiences provide a taste for everyone.
“Each concept has its own personality, so it’s about giving them the attention they deserve while letting them inspire one another, whether be in pastry or for our whiskey speakeasy,” Williamson notes.
In 2023, Playa Provisions celebrated its 10th anniversary, a milestone that Williamson doesn’t take lightly. “Celebrating milestones like Playa Provisions’ 10-year anniversary has been incredibly meaningful, showing how dedication and community support can sustain a vision,” she says.
She also achieved a longtime dream last November by publishing her first cookbook, “Sun-Kissed Cooking: Vegetables Front and Center,” which reimagines the role produce plays in everyday meals, moving it from side to center in recipes that add fun and complex flavor to veggie-forward eating. “Publishing my first cookbook last fall was another huge highlight—it was a chance to share my food and philosophy in a whole new way and connect with people beyond the restaurant.”
Looking back, Williamson has wanted to be a chef for as long as she can remember. “I’ve never pictured myself doing anything else,” she admits. A Los Angeles native, Williamson’s culinary journey began at 17 years old, taking her from the Epicurean Institute to sharpening her knife skills under Michelin-starred chefs at iconic restaurants like Michael’s of Santa Monica.
Nearly a decade after her Top Chef win, Williamson has proven that her career is defined by resilience, adaptability, and vision. She’s a chef who continues to evolve, a leader who champions collaboration, and an advocate who uses her platform for good. “Since winning Top Chef, I’ve been focused on growing my restaurants, continuing to evolve as a chef, and partnering with brands who share liked-minded culinary values,” she says.
Williamson also uses her platform to give back, supporting organizations like No Kid Hungry and World Central Kitchen. “Supporting organizations like No Kid Hungry and World Central Kitchen has always felt like a natural extension of what I love to do as a chef—nourishing people,” she explains. “These are causes I’ve been passionate about for a long time, and I’m grateful to be able to contribute as a chef partner and ambassador wherever I can.”
Her advocacy extends to issues of sustainability, a focus of her work with Modern Recipe, and to building community within the restaurant industry itself.
Today, Williamson is juggling more than ever: overseeing Playa Provisions’ multiple concepts, developing menus for thousands of workers nationwide, mentoring the next generation of chefs, and still finding the time to compete on television.
“What grounds me creatively is going back to the heart of why I started cooking in the first place—the pure joy of crafting a dish and watching it bring happiness to someone else,” she says. “I love the way food can create an experience, a memory, or even just a moment of comfort.”
If there’s a throughline in Williamson’s career, it’s her commitment to authenticity and mentorship. She believes the next generation of chefs is rewriting the rules of leadership. “From what I can tell, the next generation of chefs is redefining leadership by focusing on collaboration and respect,” she says. “They’re building kitchens that value communication and support, creating spaces where chefs can do their best work and feel inspired to stay and grow. It’s less about the old-school, top-down model and more about nurturing talent, encouraging creativity, and making sure every voice is heard.”
That belief in building positive kitchen culture has carried into her own restaurants. At Playa Provisions, she strives to remain hands-on creatively while also trusting her team to shine. “I try to stay hands-on creatively, whether it’s developing a new menu item or refining a classic, while my team brings their own ideas and talents to the table. That mix of collaboration, adaptability, and shared passion is what keeps everything running and evolving.”
Asked what advice she’d give to aspiring chefs—or to the next Top Chef hopefuls—Williamson says her advice is to “stay curious and stay true to your voice. Work hard, be open to learning from every experience, and don’t be afraid to take risks. Most importantly, remember why you started cooking—letting that passion guide you will keep you grounded no matter where the journey takes you.”
Manny Barella
Season 21 (final five)
Chef/Owner of Riot BBQ
What was the biggest lesson you learned during your time on Top Chef?
Pivot! Do what you can with what you have and make something happen.
How has your culinary career evolved since competing, and what are some of the key milestones you’ve achieved post-show?
I have had the privilege of traveling all over the country doing dinners and connecting with other chefs. This has pushed me to create dishes I have either been wanting to cook, or have never even thought of, and has exposed me to flavors and skills I had buried deep down. I also had the opportunity to open my own restaurant! Riot BBQ, and it has been a wonderful experience.
How did your experience on the show influence your cooking style and philosophy?
In all seriousness, I am more confident on creating dishes out of nothing and being more adventurous when this is happening.
Can you tell me about the projects and/or restaurants you’re currently involved in?
I opened Riot BBQ in Denver, a Texas-style barbecue with a Mexican twist. It had been a long dream of mine to have a barbecue restaurant, and as of June 5th, that dream became a reality. It honors the traditions of Texas style barbecue, but I implement Mexican flavors here and there. Not to be confused with Tex Mex, since I’m using recipes I grew up with while in Monterrey, and flavors I miss from home.
What are your goals and aspirations for the future, and are there any dream projects or cuisines you hope to explore?
I just want to help put Denver on the map when it comes to barbecue, have a good work life balance, and enjoy time with my family since I have a 6 month old baby I love to be present for.
What advice would you give to aspiring chefs and future Top Chef contestants?
When you think of the dish you want to cook. Take a minute (a quick one, of course) and imagine that the idea you just had is not allowed. That will make you dig deeper and push your creativity instead of going for the safe bet… OR will solidify your initial instinct.
Nina Compton
Season 11
Chef/Owner of Compere Lapin
Learnings? I arrived at Top Chef with the mindset that I would just have fun while I was doing the show and not stress about how I’d perform. That mindset ended up coming out in my dishes, and I was cooking “my food” for the first time, combining all that I’d learned in my career, not someone else’s recipes.
Career evolution? My husband and I found a space available in New Orleans and decided to open our restaurant, Compere Lapin. The Kweyol cuisine I was raised on in St. Lucia mirrors the Creole of New Orleans. I also have a fast casual concept, Nina’s Creole Cottage at Caesar’s New Orleans.
How did your experience on the show influence your cooking style and philosophy?
I think the ability to block out distractions and accomplish what needs to get done. During filming, it could be easy to get distracted by other Chefs or the large production crew, all in unfamiliar environments. This certainly translates into challenges when you get back in your working kitchen.
Current ventures? I currently have Compere Lapin and Nina’s Creole Cottage, both in New Orleans. Outside of work, I am an Ambassador for Son of a Saint, an organization serving young fatherless men.
Future aspirations? Goals are feet in the sand with a cold drink in my hand, but there’s a little bit more work to be done. I’m looking forward to traveling to Southeast Asia. The cuisine is too inspiring not to experience at the source. As to projects, my husband and I are in the process of establishing a charitable organization, aiding young New Orleanians and St. Lucians, particularly in support of education.
Advice for aspiring chefs? Never stop reading, learning, and asking questions. And most of all, trust yourself to take that idea in your head and get it on a plate!
Aaron Cuschieri
Season 11
Executive Chef, The Dearborn
Learnings? Be you. Be original, be unique. Don’t worry about being the best, worry about being unique and original. No one cares how “good” you are. They are about what’s in your soul and if you can make that come out on a plate. On the show, everyone is nervous at first. The people who do well in the beginning are able to overcome those nerves and think clearly in hectic situations.
Career evolution? I found my voice. I was very young, inexperienced and very new to the big picture culinary scene when I went on Top Chef. Since then, I have figured out my ‘why’. I figured out who I cook for, why I do it, and that I love it. I don’t think I knew it then and I had a lot of imposter syndrome when I went on. I don’t suffer from imposter syndrome anymore, I know why I cook and who I cook for.
How did your experience on the show influence your cooking style and philosophy? What are some of the key milestones you’ve achieved post-show?
Don’t overthink your food. Less is more. Both on the show and in the life of cooking afterwards. It taught me to be original. Cook food you want to eat. If you like it, they’ll like it.
The number one milestone is finding my voice as a chef. Knowing what kind of food speaks to me and what kind of food I want to spend my career cooking. After that, running the kitchen at The Dearborn with my own food, my own kitchen design, a big staff that wakes up everyday and says “I want to go where he’s going”. Next, becoming a partner at The Dearborn O’Hare International Airport is one of those things that every chef dreams about. Chef/partner as a title is like the ultimate goal and really a dream. So that’s been a lifetime of work come true.
Current ventures? Currently holding two titles. The Executive Chef of The Dearborn in the Loop & Chef/Partner at The Dearborn O’Hare. These are the two restaurants that I am actively leading. With that comes responsibilities of working to create more consistency, stay with the culinary trends, manage rising costs, create great guest experiences through food, and help (in my small way) to build the next upcoming chefs in this industry. Other than that, working with ownership of The Dearborn on continuing to grow and build this brand. Looking forward to what’s ahead in the coming years and seeing how our vision continues to take shape and grow.
Future aspirations? Continuing to build the brand I’m working with. Continuing to grow as a chef and leader, continuing to create new paths and navigate my team through a very tumultuous culinary market. The world has changed a lot since I was cutting my teeth in kitchens and as a leader now, it’s our job to find new ways to lead and manage. The old way of running and managing restaurants and kitchens with an iron fist and obdurate indifference to your staff and market trends is gone. Today’s leaders must lead with empathy, understanding, compassion and openness. The way we dine and approach the guest experience is only going to change more and it’s our job as chefs and leaders in big, established markets to lead by example, and create the new dining and hospitality trends we want the country to see in the future.
There are two areas of the world that are really impressing me these days and their prominence and current stronghold on world cuisine is becoming unmatched. And I believe the future of dining over the next 10 years is going to incorporate these regions cuisines much more prominently than is already. And it’s actually two cuisines I’m very inexperienced in and I would like to (over the next 5 years) begin diving more in depth into. It’s South and Central America, and Southeast Asia. Furthermore, I believe the London resurgence over the past decade is only going to become stronger. Year after year, London continues to become a more dynamic and eclectic culinary epicenter. I think what we see coming out of London in the next decade will be nothing shy of spectacular.
Advice for aspiring chefs? Keep your head down and listen. Believe in the people you work for/with. Whether it’s a chef, business owners, or corporation. Make sure you believe in and share their values. If you don’t believe in the people you work for, it’s time to leave. Believe in the brand, believe in the mission and believe in the food. Work in the best kitchens you can get into for as long as possible. Until you find your own voice. Once you have something to say, find a way to show it.
Advice for future Top Chef Contestants? Getting on is the hard part. If you’re lucky enough to get on. Don’t listen to all the best advice you’re going to get. Everyone you know is going to tell you something. Ignore them. Be 100% genuine to you. You got on the show for a reason; all you have to do now is to cook from your heart. Lastly – have some go-to’s up your sleeve. Where you can just plug and play whatever ingredient they give you. I learned this later after competing on Beat Bobby Flay that I didn’t know during Top Chef. And that’s the trick to winning quick fires and excelling that I wish I knew when I was on the show. Don’t try to make it up from scratch. You’ll be too nervous, and the cameras change the dynamic. Cook food you can do without thinking and incorporate what they give you into that.
Dan Jacobs
Season 21
Chef/Owner, Dandan and EsterEv
Learnings? The biggest lesson I learned is to stay true to myself, whether it’s about cooking or not. I was forced to get really comfortable in my own skin, and I’m so grateful for it. If people don’t like you for who you are, so be it. Oh, and to always have fun with what you’re doing.
Career evolution? I’m so proud of the national attention my time on Top Chef was able to bring to Wisconsin. I auditioned 11 times before finally getting on, and when they announced the season would be right here in Wisconsin, it felt kismet. I was so honored to be the hometown contestant. Wisconsin has one the country’s most amazing restaurant communities and one of my biggest milestones is having a small part in getting our food scene the recognition it deserves.
One of the most rewarding parts about my life post-show is meeting the people who resonated with my story. There are so many people like me who love food and have a passion for cooking but face adversity in the kitchen due to disabilities and physical limitations. My platform after the show has allowed me to connect with so many of these people (virtually and in-person) to hear their stories, connect over our shared love of cooking and look to each other as inspirations.
How did your experience on the show influence your cooking style and philosophy?
I cook with more intention and less ingredients. Oh, and I always avoid anything that reminds me of a Quickfire challenge.
Current ventures? I’m the Chef/Owner of Milwaukee’s Dandan and EsterEv with my best friend and business partner Dan Van Rite. EsterEv recently experienced devastating flood damage, so we’re getting ready to open it back up this fall. I’m also involved in advocacy work with Main Street Alliance, World Central Kitchen, No Kid Hungry, and the James Beard Foundation’s Climate Solutions for Restaurant Survival Campaign.
Future aspirations? More TV! I would love to keep winning people over on national television with my spunky blue glasses and Midwest nice attitude.
Advice for aspiring chefs? Be yourself. Don’t try and do something you’ve never done before unless you’re really, really confident it’s going to work. And always understand what the challenge is.
