In her first season of "Top Chef," in which she was the runner-up to eventual winner (and now host) Chef Kristen Kish, chef Brooke Williamson was such a powerhouse that she nearly monopolized every challenge in the second half of the season.

I will forever be amazed by her surf-and-turf challenge dish of frog legs and mussels — simultaneously bonkers and brilliant. The same can be said for her her Vadouvan fried chicken wing, her repeated, ingenious use of squid (one dish of ginger-caramel squid and another of lamb-stuffed squid with coconut milk and black rice) and many other inventive, delicious-sounding dishes.

Williamson' competence, capability, sheer talent and quiet confidence was so stellar to watch and I was eager for her return to the show, ideally to watch her compete at an even higher level and maybe even cinch a win.

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A few years later, Williamson returned for another season, immediately securing the win in the first Quick Fire of the season and producing incredible food all season — until a late season mishap saw her booted before she quickly returned through Last Chance Kitchen. A few episodes later, she won the season, besting Chef Shirley Cheung in the finale.

Since then, Williamson has been a staple on food TV, all the while still managing and operating her California restaurant Playa Provisions. Now, with Williamson's highly-anticipated first cookbook on the horizon, along with a presentation at the first annual FOOD & WINE Classic in Charleston, the site of her "Top Chef" win.

Salon Food recently had the opportunity to speak with Williamson about "Top Chef," the Classic, her cookbook, her view on people who've called her a "prodigy" and what's next for her.

Brooke Williamson (Photo courtesy of Brooke Williamson)

The following interview has been lightly edited for clarity and length.

Hello! For those unaware of your journey since winning "Top Chef," can you break it down for them?

Since winning “Top Chef” in 2016, I’ve continued to run and operate my restaurant Playa........

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