Stephanie Izard
Stephanie Izard was born in Evanston, Illinois, United States on October 30th, 1976 and is the Chef. At the age of 47, Stephanie Izard biography, profession, age, height, weight, eye color, hair color, build, measurements, education, career, dating/affair, family, news updates, and networth are available.
At 47 years old, Stephanie Izard physical status not available right now. We will update Stephanie Izard's height, weight, eye color, hair color, build, and measurements.
After graduating with a culinary arts degree, Izard worked in the Phoenix, Arizona, area at the Camelback Inn Resort & Spa and Christopher Gross's Fermier Brasserie. Izard returned to the Chicago area in 2001, with a job as garde manger at Jean-Georges Vongerichten's Vong. While working at Vong, Izard met future Top Chef contestant Dale Talde and Heather Shouse, with whom she would later co-author the cookbook Girl in the Kitchen: How a Top Chef Cooks, Thinks, Shops, Eats, and Drinks.
After leaving Vong, Izard worked as tournant at Shawn McClain's Spring, and then as sous chef at Dale Levitski's La Tache.
In 2004, at the age of 27, Izard opened her first restaurant, Scylla, in the Bucktown neighborhood of Chicago. The 50-seat restaurant, named for the Greek mythological creature Scylla, offered a menu emphasizing seafood and a sweet-savory interplay with dishes like lobster-stuffed profiteroles and grouper with sweet corn risotto and lobster sauce Reviews and awards included three stars from the Chicago Tribune, "Best New Restaurants 2005" from Chicago Magazine, and "Ten Best Small U.S. Restaurants" from Bon Appétit. Izard closed Scylla in August 2007.
In the wake of her Top Chef win, Izard met future business partners Kevin Boehm and Rob Katz of the BOKA Restaurant Group, and the trio eventually opened Girl and the Goat in Chicago's West Loop in summer 2010. The 130-seat restaurant features an eclectic menu showcasing Mediterranean influences and "nose-to-tail" cooking, emphasizing the use of offal alongside traditional cuts of meat.
Saveur magazine, in their first-ever restaurant review, dubbed Girl and the Goat “America’s Best New Restaurant." Girl and the Goat was nominated for the James Beard Award (Best New Restaurant) in 2011, the same year that Food & Wine magazine named Izard a "Best New Chef."
In March 2011, Izard announced that she would be teaming up with the BOKA restaurant group to open a second restaurant, Little Goat. Little Goat was an opportunity for Izard to expand the Girl and the Goat's burgeoning bread program. The restaurant offers upscale diner food and all-day breakfast.
In February 2015, Izard announced the opening of a third restaurant in Chicago's Fulton-Randolph Market District, called Duck Duck Goat.
In July 2021, Izard opened her second Girl and the Goat location in Los Angeles, which is the first of her restaurants outside of Chicago.
Around the time of Scylla's closing, Izard signed on to the Chicago-based fourth season of Bravo's Top Chef, which she ultimately won, becoming the show's first female winner and claiming a $100,000 prize. Over the course of the season, Izard won two "Quickfire" challenges and five elimination challenges, and was on the top eleven out of fourteen episodes. In the Puerto Rico-based finale, she chose Eric Ripert to assist with her prep work in preparing a four-course tasting menu for judging, which prevailed over the menus offered by fellow contestants Richard Blais and Lisa Fernandes.
On the Top Chef Season 4 Reunion Special, Izard won the title of "Fan Favorite," receiving a $10,000 prize in addition to her Top Chef title and prizes. Until Kelsey Barnard Clark of season 16 and Melissa King of season 17, she was the only Top Chef winner to also win Fan Favorite.
In April 2012, Stephanie Izard was featured in an episode of Hulu's A Day in the Life TV series. The episode followed Izard for an entire day while she worked at her restaurant. About halfway through the episode, there is a planning meeting to discuss the development of Izard's new restaurant Little Goat.
Izard also made an appearance of Food Network's Iron Chef America where she competed against, and ultimately lost to, Iron Chef Michael Symon in a head-to-head bread competition. In 2017, in the first season of Iron Chef Gauntlet, she won through the final round and defeated Iron Chefs Bobby Flay, Masaharu Morimoto, and Michael Symon, earning the title Iron Chef in the process.
In October 2011, Izard published her first cookbook, Girl in the Kitchen. Following its release, Izard and her team went on a national "Goat Tour" to promote the book. While in each city on tour, Izard teamed up with a chef friend in town to co-host a collaboration dinner to benefit Share Our Strength, an organization dedicated to feeding hungry children, of which Izard has been a supporter.
In 2016, Izard launched This Little Goat, a line of bottled sauces and spice mixes inspired by international cuisines.
- 2013 James Beard Foundation Award "Best Chef: Great Lakes" Winner
- 2012 James Beard Foundation Award "Best Chef: Great Lakes" Nominee
- Listed as one of the "Top 10 Chefs to Follow on Twitter" by Bon Appétit Magazine