Chef Stephanie Izard is a powerhouse in the culinary world, recognized for her fearless creativity, signature flavor profiles and ability to blend global influences into dishes that feel both surprising and deeply satisfying. She first drew national attention as the Season 4 winner of Bravo’s Top Chef, where her inventive cooking and standout duck dish impressed judges and viewers alike. Her win propelled her into the spotlight as a rising star known for bold ideas and impeccable execution.
Returning to Chicago after her victory, Stephanie opened Girl & the Goat in 2010, a restaurant that quickly became one of the city’s most celebrated dining destinations. Its adventurous menu, eclectic small plates and commitment to locally sourced, seasonal ingredients established her as a culinary trailblazer. She expanded her footprint with Little Goat Diner in 2012, offering a more casual but equally inventive take on comfort cuisine.
Chef Stephanie Izard is a culinary force to be reckoned with in the culinary world. With her innovative approach to cooking and an impressive list of accolades, she has earned a well-deserved reputation as a talented and influential chef. Her journey in the world of gastronomy has been marked by creativity, hard work, and a passion for showcasing flavors and ingredients in unique ways.
Izard’s career took a significant turn when she joined the cast of Bravo’s “Top Chef” during its fourth season. She quickly made a name for herself with her creative and fearless approach to cooking. Her signature dish on the show, a duck dish, wowed both the judges and viewers, earning her the title of Top Chef. This win catapulted her into the national spotlight and kickstarted her career in the culinary world.
Following her “Top Chef” victory, Chef Stephanie Izard returned to Chicago and set her sights on opening her own restaurant. In 2010, she realized her dream with the opening of Girl & the Goat. The restaurant became an instant hit, known for its adventurous menu and creative small plates. Izard’s eclectic and innovative approach to cuisine, combining flavors from various cultures and making use of seasonal, locally-sourced ingredients, became her trademark.
Girl & the Goat’s success was soon followed by the opening of Little Goat Diner in 2012, showcasing a more casual and approachable side of Izard’s culinary prowess. This venture further solidified her status as a culinary powerhouse in Chicago.
Chef Stephanie Izard’s restaurants have received numerous accolades, including Michelin Bib Gourmand awards and James Beard Foundation nominations and awards. She won the prestigious James Beard Award for Best Chef: Great Lakes in 2013, a recognition that further confirmed her culinary talent and influence in the industry.
One of the most striking aspects of Chef Stephanie Izard’s cooking style is her fearless use of ingredients. She often combines flavors and ingredients that might seem unconventional, resulting in dishes that surprise and delight diners. Her ability to balance sweet and savory, spicy and tangy, and various textures in a single dish is a testament to her culinary prowess.
Izard’s commitment to sustainability and locally-sourced ingredients is also a significant aspect of her culinary philosophy. She works closely with local farmers and producers, emphasizing the importance of seasonal and sustainable ingredients in her dishes. This dedication not only supports the local economy but also ensures that her menus are constantly evolving to reflect the best of each season.
In addition to her work as a chef and restaurateur, Chef Stephanie Izard is also an author. She has published cookbooks that share her culinary insights and recipes, allowing home cooks to experience a taste of her creativity in their own kitchens. Her books provide not only recipes but also a glimpse into her culinary philosophy and the inspiration behind her dishes.
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An 8 minute and 21 second interview where Chef Stephanie Izard shares the stories behind her restaurants, leadership style, inspirations and career-defining moments from Top Chef to building a culinary empire.
This 8 minute and 21 second interview features Chef Stephanie Izard in conversation with The JetSetting Fashionista, offering a candid look into the creative, cultural and personal influences that shape her work. Stephanie begins by explaining the recurring goat theme across her restaurant group. Her last name, Izard, translates in French to a mountain goat in the Pyrenees, which inspired playful brand names like Girl & the Goat, Little Goat, Duck Duck Goat and Sugar Goat.
She shares her early life story: born in Evanston, raised on the East Coast, culinary training in Arizona, and two decades in Chicago before relocating to Los Angeles while still actively managing her Chicago restaurants. She describes her restaurant environments as bustling, vibrant and fun, with a focus on hospitality that prioritizes how guests feel as much as how they dine. For Stephanie, a great experience begins with a happy team, and she intentionally builds a culture rooted in teaching, positivity and collaboration rather than the stereotypical kitchen aggression.
Discussing kitchen culture, she contrasts her own leadership with that of a screaming chef she once worked under. That experience cemented her belief that growth requires encouragement, not intimidation. She expands on how this philosophy has shaped her teams and contributed to the consistent success of her restaurants.
Stephanie then reflects on her Top Chef win and later Iron Chef competition, describing both as transformative. Though she was hesitant to attribute her early opportunities to Top Chef, she now recognizes how significantly it expanded her platform. She continues to judge episodes and appreciates how food television has helped the public connect more deeply with chefs and restaurant culture.
The conversation turns personal as she discusses her influences. Rather than a single mentor, Stephanie describes collecting lessons from multiple chefs, including Beau MacMillan and Shawn McClain, along with inspiration from TV chefs and her mother, an exceptional home cook.
She shares favorite Chicago dining picks, such as Joe Flamm’s Rosemary, and reflects on the city’s evolving food scene, including improvements in airport dining. The interview closes with lighthearted questions about Chicago sports loyalties, personal memories and the joy of reconnecting at the Healdsburg Wine and Food Experience.
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