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Stephanie Izard presenter
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Stephanie Izard

Trailblazing Chef, Restaurateur, and Iron Chef Champion Revolutionizing Global Cuisine
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About

Gender: Female
Nationality: United States
Languages: English
Travels from: United States

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Biography Highlights

  • Award-Winning Chef and Restaurateur
  • Executive Chef and Owner, Girl & the Goat, Little Goat, and More
  • Author of 'Girl in the Kitchen' and 'Gather & Graze'
  • TV Personality and Winner, Food Network's 'Iron Chef'

Biography

Stephanie Izard, James Beard “Best Chef: Great Lakes” recipient 2013, and 2011 Food & Wine “Best New Chef,” is the Executive Chef and Owner of five Chicago restaurants: Girl & the Goat, Little Goat, Duck Duck Goat, Cabra, as well as bakery Sugargoat, and two Los Angeles restaurants – Girl & the Goat LA and Cabra LA. Izard also won the coveted title of “Iron Chef” in 2017 and was the 4th winner of Bravo’s Top Chef in 2008.

A 2011 James Beard “Best New Restaurant” nominee, Girl & the Goat has been praised by high-profile publications such as Saveur, New York Times, Food & Wine, and Better Homes and Gardens. Little Goat, Stephanie’s highly successful follow-up to Girl & the Goat, features classic, Americana cuisine in a diner setting. In March 2016, Stephanie opened her third restaurant, a Chinese-inspired concept called Duck Duck Goat in Chicago’s West Loop neighborhood. In 2019, Stephanie’s Peruvian-inspired eatery, Cabra, opened on the rooftop of The Hoxton, Chicago and in 2020 Izard opened Sugargoat, an imaginative sweets shop and bakery. Most recently, Izard opened her first two restaurants outside of Chicago: Girl & the Goat and Cabra, both in downtown Los Angeles.

Izard also created a retail product line called “This Little Goat,” consisting of globally inspired cooking sauces, spice mixes, and crunches for home cooks and currently ships her sweets from Sugargoat nationwide in partnership with Goldbelly. Izard’s first book, Girl in the Kitchen, was released in 2011 and her second book Gather & Graze was released in April 2018.

Videos

Media, podcast appearances and interviews

Popular Talks

Executive Chef/Partner of three restaurants, award-winning chef Stephanie Izard leads interactive cooking demonstrations for virtual audiences. In these demos, Izard shows audiences step by step how to create a new recipe while chatting about what it was like to be the first woman to win Bravo’s Top Chef, winning the “Iron Chef” title on Food Network’s Iron Chef Gauntlet, publishing her two cookbooks, and more.

Available: In person, Virtually

Books

Stephanie Izard book

Gather & Graze: 120 Favorite Recipes for Tasty Good Times: A Cookbook

From beloved Chicago restaurateur Stephanie Izard, named one of “10 Breakthrough Rock Star Chefs of 2016” by Rolling Stone, comes a cookbook with flavor and fun at the forefront, with more than 100 recipes and 100 photographs. Since becoming Top Chef’s first female winner, Stephanie Izard opened three restaurants in Chicago, traveled around China, and became an Iron Chef. And now she’s here to share her next adventure: a cookbook with recipes that hit all of the right salty, savory, tangy, and sweet notes. Her craveable, knockout food pairings–the ones her fans have been clamoring for–will surprise and delight any home cook: Banh Mi Burgers, Duck Breast with Brown Butter Kimichi, Roasted Shishito Peppers with Sesame Miso and Parmesan, and Sticky Sweet Potato Cake with Blueberry-Tomatillo Jam.

Read more..

Gather & Graze: 120 Favorite Recipes for Tasty Good Times: A Cookbook

From beloved Chicago restaurateur Stephanie Izard, named one of "10 Breakthrough Rock Star Chefs of 2016" by Rolling Stone, comes a cookbook with flavor and fun at the forefront, with more than 100 recipes and 100 photographs. Since becoming Top Chef's first female winner, Stephanie Izard opened three restaurants in Chicago, traveled around China, and became an Iron Chef. And now she's here to share her next adventure: a cookbook with recipes that hit all of the right salty, savory, tangy, and sweet notes. Her craveable, knockout food pairings--the ones her fans have been clamoring for--will surprise and delight any home cook: Banh Mi Burgers, Duck Breast with Brown Butter Kimichi, Roasted Shishito Peppers with Sesame Miso and Parmesan, and Sticky Sweet Potato Cake with Blueberry-Tomatillo Jam.
Buy the book
Buy the book
Stephanie Izard book

Girl in the Kitchen: How a Top Chef Cooks, Thinks, Shops, Eats, and Drinks

Stephanie Izard knows how to inspire, captivate, and cook up a storm. Fan favorite and the first and only woman to win on TV’s Top Chef, she’s also the chef and owner of the acclaimed Girl & the Goat restaurant in Chicago. Girl in the Kitchen collects more than one hundred of Izard’s best recipes, from innovative appetizers like Asian-Spiced English Peas to luscious desserts like Quince and Fig Cobbler with Vanilla Mascarpone. Beautifully photographed and bursting with flavor, personality, and insights into the top chef’s process—including where she finds her cooking muses, how she shops for food, and which beers and wines she chooses to accompany her meals—this book represents the culmination of a craft and provides inspiration that reaches far beyond the kitchen walls.

Read more..

Girl in the Kitchen: How a Top Chef Cooks, Thinks, Shops, Eats, and Drinks

Stephanie Izard knows how to inspire, captivate, and cook up a storm. Fan favorite and the first and only woman to win on TV’s Top Chef, she’s also the chef and owner of the acclaimed Girl & the Goat restaurant in Chicago. Girl in the Kitchen collects more than one hundred of Izard’s best recipes, from innovative appetizers like Asian-Spiced English Peas to luscious desserts like Quince and Fig Cobbler with Vanilla Mascarpone. Beautifully photographed and bursting with flavor, personality, and insights into the top chef’s process—including where she finds her cooking muses, how she shops for food, and which beers and wines she chooses to accompany her meals—this book represents the culmination of a craft and provides inspiration that reaches far beyond the kitchen walls.
Buy the book
Buy the book

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