Stephanie Izard

Stephanie Izard is a chef and restaurateur recognized as the first woman to win "Top Chef" and the only winner of the original version of the show to also receive the Fan Favorite title. Izard holds a sociology degree from the University of Michigan and began her culinary career at the Scottsdale Culinary Institute. She gained experience as a line cook before returning to Chicago, where she worked in kitchens including La Tache, Spring, and Vong. At age 27, Izard opened her first restaurant, Scylla, in Chicago's Bucktown neighborhood, offering a seafood-focused menu that received three stars from the Chicago Tribune and was named one of the Ten Best Small U.S. Restaurants by Bon Appétit.

Following her "Top Chef" win, Izard partnered with BOKA Restaurant Group to open "Girl & the Goat," followed by "Little Goat," "Duck Duck Goat," "Cabra," "Sugargoat," and "Valley Goat" in Silicon Valley. "Girl & the Goat" has been recognized as a James Beard Best New Restaurant nominee and has been featured in publications such as Saveur, The New York Times, and Food & Wine. Izard's restaurants are known for blending global culinary influences with approachable dining concepts.

Izard has received a James Beard Foundation Award for Best Chef: Great Lakes for her work at "Girl & the Goat." She also won Season 1 of Food Network's "Iron Chef Gauntlet" and was named Best New Chef by Food & Wine. Her restaurants have earned Michelin Bib Gourmand awards and multiple James Beard Foundation nominations. Izard is the author of two cookbooks, "Gather & Graze" and "Girl in the Kitchen," and developed a retail product line, "This Little Goat," which features globally inspired cooking sauces, spice mixes, and crunches for home cooks.

Izard has appeared on television as both a competitor and judge on shows including "The Curious Chef," "Tournament of Champions," "Hell's Kitchen," "Superchef Grudge Match," "Guy's Grocery Games," and "Chopped." She is also recognized for her philanthropic work in food education and sustainability. Izard's career highlights her commitment to culinary innovation, restaurant entrepreneurship, and the advancement of food culture.