For chef and restaurateur Brooke Williamson, passion is everything. It’s what guided her toward being the youngest woman chef to ever cook at the James Beard House, to winning the fourteenth season of “Top Chef,” and being crowned the first winner of Food Network’s “Tournament of Champions”—and her accomplishments don’t stop there. 

From culinary prodigy to entrepreneurial extraordinaire, Williamson achieves her success by being continually remembering why she started cooking in the first place: to create things that make people happy. Over the years, she has learned the importance of paving the way for others, finding motivation in things other than profit, and practicing balance in everything she does.

Keep reading to find out why we can’t wait to see what she accomplishes next.

Today, you’re an accomplished chef and restaurateur, but take us back to the beginning. What was the lightbulb moment for your business/career and what inspired you to pursue this path?

There was no lightbulb moment. For me, it was a series of next steps since I knew what I wanted to do from the early age of around seven. My love for cooking and the community that food creates is really what inspired me to keep pushing forward professionally.

In an industry where the gender gap is getting wider, not narrower, you’re a trailblazer who’s paving a path for the women coming up behind you. How are you making a difference and pushing your industry forward?

I approach this topic from a standpoint of not allowing my gender to dictate my path. I was fortunate enough to have incredibly supportive parents that told me I was capable of creating any life that I wanted for myself. I would be naïve to not acknowledge that gender played a role in how I approached my career but more so from a position of motivation than anything else. I always found myself trying to prove that I could do as good of a job, if not better, than my male counterpoints. I hope to continue setting a good example and inspiring younger, aspiring chefs, with my hard work and strong work ethic paving the way.

Entrepreneurship is all about taking calculated risks. What’s the most pivotal risk you’ve taken, and how did it change your path? 

Every career step that I’ve taken has been a risk, and some of which, have been not-so-calculated. I understood from the very start that my career was a path of uncertainty, and embraced that, and as a result, it’s been all the more rewarding. Now, later in my career, I understand how to calculate the risk, but that doesn’t mean the risk still isn’t there. It’s a lifestyle choice; it’s something I understand how to live by rather than be afraid of.

2020 presented everybody around the globe with new, unprecedented challenges. How did you #FindNewRoads + switch gears towards your new version of success?

This year has presented itself to me as a path toward focus and eliminating noise, whether that be in business or life in general. I’ve learned how to better focus my creative and professional energy and create with more intention. My relationships with those I work with have become stronger, and I’ve really been able to develop personal connections with my staff. This year I’ve grown to feel the need for everything to mean something, rather than do things just to do things. I don’t feel like I need a lot anymore. I just need to do fewer, better.

Going after what you deserve in life takes confidence and guts. Does confidence come naturally to you or did you have to learn it? What advice can you share for women on cultivating confidence and going after their dreams? 

Confidence, for me, came with experience and understanding my voice and place within my industry (being okay with whatever that is) and not necessarily needing to be the best at everything as long as everything I do has a purpose. When I’m passionate about a dish, a person, or a cause, the confidence is not only in what I’m doing, but it’s within myself as a business person; it’s automatic. The things that I don’t have to second guess are the things I care about most. In terms of cultivating confidence and going after one’s dreams, I encourage you to lead with your gut instincts.

For those who haven’t started a business (or are about to), what advice do you have? 

Have your happiness lead the way! If something brings you more joy than anguish, then you’re heading in the right direction. The moment that that is no longer the case, I always recommend shifting gears.

What is your number one piece of financial advice for any new entrepreneur and why?

Be prepared to take risks and not let the consequences of failure determine who you are. Weigh the risk versus the reward. Some of my most pivotal professional moments were in the midst of terrible financial distress. How you deal with those moments when you’re stripped down to the bare minimum is what defines you as a person. I would say, never enter a profession for financial gain; that’s definitely not how I got to where I am as a chef.

It’s easy to celebrate the wins, but how do you handle failure or when something hasn’t worked out for you?

I try to balance them on the same level. Celebrating a win is great, but those wins are often because of those losses. If I were to weigh my wins and losses, they would be just about even, so I don’t emphasize either. I don’t let the wins or the losses dictate who I am or how I feel about myself and my career. 

What is the biggest work challenge or mistake you’ve faced? What did you learn from it?

Honestly, I face just as many challenges today as I did on day one of my career. There’s just more at stake now in terms of providing for my family, maintaining the respect of my peers, etc.

If you could go back to the beginning of your career journey—with the knowledge you have now—what advice would you give yourself? 

I wouldn’t change anything. Where I am today is a result of all of the mistakes, failures, and hardships that my career has gone through. There have been a lot of ups and downs, and it has made me who I am today.

Fill in the blanks:

The best career advice I always give is…

Enjoy the journey.

Three qualities that got me to where I am today are…  

Determination, respect for my peers and those who led the way, and balance.

The change I’d like to see in my industry is…  

Equal opportunity. I think we’ve gotten somewhere, but there’s a lot more to reach for.

My perfect day begins with…  

An empty calendar.

The craziest thing I’ve done for work is…  

Take a helicopter to the top of a glacier to competitively cook for dog mushers.