Catching Up With Top Chef Champ Stephanie Izard

Early on in season four, when it was too soon to predict the sweepstakes and betting pools, it was hard to tell if Chef Stephanie Izard was a dark horse or a bright star on the Top Chef show. She was good, but was she super-talent? Episode two, she almost got the boot.  It wasn't long before Stephanie was winning challenges with distinction.  Chef Izard was a good pick in the betting pool on any given week--hardly a predictable or typical chef--she consistently produced dishes that translated, and even jumped through, to the other side of the TV screen.   

I was working in the very busy kitchen of an expensive dining room the season that Stephanie won.  As the S4 wore on, she picked up more and more votes of confidence from the best line cooks and sous chefs in the building.  I'll admit, I was rooting for Richard Blais, but Stephanie's confidence and finesse were more in evidence with each episode.

When the final episodes began, she reported on camera that she’d spent the break on a culinary tour of Southeast Asia.  This was quite possibly the move that gave her the advantage, edging out Blais and outpacing Lisa in the finale.  She'd expanded the breadth of her experience.

Why all this exposition on what’s practically ancient TV history? Well, I like the Top Chef show. It’s the only serial reality show that I take seriously. I think good TC competitors are ‘for real’ in the food world. There’s a certain amount of casting that may take precedence over talent, but that just makes it more interesting for the viewers at home who want a little drama. The casting decisions help make the first eight weeks more fun as each odd duck or fish out of water goes home. The best cheftestants can make it, have made it, in any pro kitchens. (More on this notion at another time.)


Chef Izard is an established culinary star on the Chicago restaurant scene.  She's opening The Girl & The Goat in about ten weeks in the west loop of Chicago, at 809 West Randolph.  This amiable, globe trotting chef was kind enough to devote a few minutes of a busy morning to answer a few questions.

Jason Spiro:

How's the weather out there? 

Chef Stephanie Izard:

snow snow snow.

Jason:

Can you tell me about the Vietnamese food scene in Chicago?

Stephanie:

will answer what i can.  really can't help with the vietnam part... i LOVED it there, but have not eaten much around chicago.  i have found some very awesome and authentic thai places that are just as good as anything i ate when i was there.  but you have to ask for the special menu, as the main menu is often americanized a bit so as not to scare the average person off.  if you wanted fermented black eggs and random animal parts you have to ask for the special menu.

Jason:

How do you like deep dish pizza?

Stephanie:

not a fan of the deep dish to be honest.  i grew up on the east coast so i like NY style.  was bummed when i first moved here as even places called NY pizza are nothing like it.  but now, there is an emergence of neopolitan style pizza with awesome thin crust from wood fired ovens and very simple toppings.  this makes me happy.  spacca napoli is my favorite.

Jason:

What's the story with your meat purveyors & where do you try to buy meat from?

Stephanie:

we have a lot of local meats from IL and WI.  pork, goat and beef are available and myself and other chef in the area try to use as much local product as we can.  i also often turn to allen brothers for amazing meats.

Jason:

Is there something you've seen, felt, or heard lately that found its way into your head and onto a plate as food?

Stephanie:

i went to an awesome japanese place in vegas recently and it was truly inspiring.  they use japanese coals on the grill which burn hotter and give amazing flavor... pretty sure those will find a place in our woodburning grill when we open. 

Jason:

Were you ever tortured by a chef, or work for a screamer or anything?

Stephanie:

every day at the first fine dining place i worked.  the chef was an award winner, and was a total cock.  he screamed constantly...rather than have that earn him respect, it made us all hate him and for me, that is not motivation to do a good job.  but i guess in the end it turned me in to the kind of chef i am.  i try to encourage hard work and save the screaming for when it is really necessary.

Jason:

What's a dish you're making for friends or family right now?

Stephanie:

since it is nice and cold here, i like to take all of the leftover meats (prime chuck, short ribs, goat, lamb) in my freezer from events, add some pineapple, apples, pears, tomato and such and make a 24 hour stew.  delicious.


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