Local Chef Brooke Williamson has made it to the final three on Bravo's Top Chef: Seattle, the show revealed in Wednesday night's episode.
Williamson—who, with her husband, owns the Hudson House in Redondo Beach and the Tripel in Playa del Rey—was the first chef to make it to the top three because she won the episode's elimination challenge.
"To be in the top three, I am so, like, overwhelmed," Williamson told the cameras. "I just can't believe it."
For her winning dish in the salmon and sourdough challenge, Williamson poached sockeye salmon in seafood broth, and grilled her sourdough bread. For a unique touch, she added dill to the sourdough.
As part of the challenge, the chefs had to serve 200 portions of their dish to Alaskan locals. "I think Brooke did an incredible job," one attendee told the cameras.
"I was crazy about the bread," said guest judge Sean Brock of Husk restaurant in Charleston, S.C.
Besides advancing on the show, Williamson won a trip for two to Costa Rica.
Chefs Sheldon Simeon and Josh Valentine join her in the top three.
Episodes of Top Chef: Seattle air Wednesdays at 10 p.m. on Bravo.
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