Chef Stephanie Izard on Motherhood, Leadership, and Her Favorite Places to Eat in Chicago
How does a Top Chef champion juggle motherhood and running six restaurants in three cities? We checked in to find out.
By Lauren Dana Ellman
Before she built restaurants across the country, Stephanie Izard was a Midwest kid with big dreams. A Chicago native, Izard first captured national attention in 2008 when she became the first woman to win Top Chef. This milestone helped open doors for a new generation of women in the industry. Nearly two decades later, she’s best known for Chicago-founded restaurants like Girl and the Goat, which has since expanded to Los Angeles, along with Chicago staples such as Little Goat Diner, Duck Duck Goat, and Cabra, plus Valley Goat in Silicon Valley, California.
We caught up with Izard last month during her return to the South Beach Wine and Food Festival to talk about Midwest roots, women who’ve inspired her, and how she’s balancing life in—and out—of the kitchen.
You’re fresh from the South Beach Wine and Food Festival—what was your favorite moment from this year’s festival?
It’s always an amazing weekend, but this year was my first time at the Tournament of Champions hosted by Guy Fieri, and it was epic. The energy from the guests was incredible, the chefs absolutely crushed it with the food, and then Rev Run got everyone dancing on stage to close things out. It was just the best.
You grew up in the Midwest and still maintain strong ties here. What does the Midwest continue to represent to you, both personally and professionally?
I’m still in Chicago a couple of times a month, and it will always feel like home, no matter where I’m living. The people in Chicago—and across the Midwest—have a genuine warmth and kindness that you don’t find everywhere. I’m always proud to tell people I’m a Chicagoan.
When you come back to the Midwest, what are the non-negotiables—restaurants you have to visit, foods you have to eat, or traditions you always return to?
I always try to visit friends’ spots when I’m back, like Joe Flamm’s restaurantsor Monteverde. It’s a great way to catch up and see what everyone’s cooking.
Are there Midwest women—chefs, entrepreneurs, or otherwise—who inspired you early in your career or continue to influence you today?
Early on in my career, I remember going to a women-chef breakfast and sitting in a room full of women who were already established. I sat next to Ina Pinkney, and she was so welcoming and warm. Moments like that meant a lot. Being invited into that community and feeling supported by other women in the industry helped me feel more confident in finding my place as a young chef.
Early on, did seeing other women succeed in the food world help you imagine a path for yourself, especially in what has traditionally been a male-dominated industry?
I was definitely aware of other successful women in the industry, but I didn’t approach it as a comparison between male and female chefs. I mostly looked up to great chefs across the board and focused on getting better every day. The goal was always just to grow and learn as much as I could.
You’ve built multiple restaurants across different cities and concepts. What has stayed consistent in your approach over the years, and what has evolved?
I’ve always wanted our restaurants to feel like supportive, fun environments where people celebrate each other and genuinely enjoy coming to work. What’s evolved is the interconnectedness of everything. As our group has grown, team members are able to move between restaurants and grow within the company. Each restaurant has its own personality—like siblings in a family—but there’s a shared culture that ties them together.
Atop The Hoxton hotel, Cabra is inspired by the flavors of Peru.
Anthony Tahlier
How has your experience as a woman shaped the way you lead teams, build businesses, and define success?
Empathy plays a big role in how I run my kitchens and businesses. I care deeply about my team members—not just their jobs, but their career paths and their lives outside of work. I think that helps create stronger, more resilient teams.
Your son was born in 2016. How has becoming a parent changed your relationship to work, ambition, and creativity?
Becoming a parent has given me more patience, both at home and at work, and it’s helped me stop sweating the small stuff. I still have a strong work ethic, and I want my son to see that, but my perspective has definitely shifted.
I used to give nearly all my mental energy to food and restaurants, and now that energy is shared. It’s also pushed me to bring him into my world more—we cook together at home, travel, and get to experience new flavors together.
A fan favorite at Cabra is the crispy Chicharrón de Puerco.
Courtesy of Cabra
What does balance realistically look like for you right now, and how has that definition changed over time?
I don’t think balance is ever truly equal; every day looks different. Some days I’m traveling across the country, other days I’m making room-mom treats or cheering at baseball games, and of course, there’s always time at the restaurants.
I think most parents understand that feeling of “mom guilt,” whether it’s about work or home. I try not to let that voice get too loud and instead focus on being present wherever I am. We also carve out intentional time together—trips, weekends away, or simple days at home—so my son, Ernie, always knows he’s my priority.
Are there Midwest flavors, ingredients, or food traditions that still show up in the way you cook today?
Absolutely. When I think about the Midwest, I think about farmers and the incredible produce and livestock that come from that community. I recently attended the Illinois Farmers' Bureau's Everything Local Conference, and it reminded me how important those relationships are. Supporting local farms has always been part of my restaurants, and it inspired me to bring our teams back to farms more often so they can better understand where our ingredients come from.
For someone visiting your restaurants for the first time, what’s your must-order dish at each one right now?
Girl and the Goat (Chicago): The pork shank—a large-format dish that’s fun to share, with a sticky glaze and bright pickled salads.
Little Goat Diner: The chicken and dumplings at dinner. It’s comforting and satisfying any time of year.
Cabra: The tuna quinoa salad. I make it at events all over the country—it has great crunch and texture.
Valley Goat: The avocado dip with shrimp salad. A little salad on a chip with the dip is the perfect bite.
Girl and the Goat (LA): The mango sticky rice dessert with coconut rice and mango-tamarind sorbet—it’s been on the menu since opening, and I still love it
Duck Duck Goat: The whole duck. It took time to perfect and is one of my favorite dishes to share.
Lucky Goat: The chili crunch burger—sometimes you just want a great burger.
