One Chef. 2 Buns. Some random ingredients. 15 Minutes. Can Chef Brooke Williamson thrive under the pressure to create a memorable sandwich? We’re already sweating.
Natasha Case founded Coolhaus with her partner, Freya Estreller, where she led the business as CEO to its acquisition by Perfect Day in 2021. She has been featured in many national publications and media outlets like LA Times, Bon Appetit, Entrepreneur, and judged Food Network’s Chopped, King of Cones, and Bravo’s Top Chef Jr. Natasha has been named a Forbes “30 under 30 Food & Beverage,” Zagat “30 Under 30,” LinkedIn “10 under 35 for Food & Leisure,” Leaders Globe “10 Most Successful Women in Business,” and was named UCLA LGBTQ+ 2019 Alum of the Year.
Brooke Williamson is a chef and restaurateur. In 2014, she and her husband, Nick Roberts, debuted a unique four-in-one-concept, Playa Provisions, featuring a grab-and-go marketplace, King Beach; an artisanal ice cream shop, Small Batch; a seafood dining spot, Dockside; and an intimate whiskey bar, Grain. During her day-to-day operations, she works alongside Roberts, creating new menus and running the front and back of house. Brooke’s accolades include being the youngest female chef to ever cook at the James Beard House, winning Top Chef Season 14 in Charleston, and most recently, being crowned the first winner of Food Network’s Tournament of Champions. You can find her as a recurring judge on Food Network’s Guy’s Grocery Games and BBQ Brawl. Chef Brooke is a World Chef Partner and Mission Chef who is guiding the partnership with No Kid Hungry.