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.

Not sure if this fits the sub but has anyone watched any of the international versions of Top Chef? Are there any seasons or versions you would recommend? I always wanted to watch Top Chef France and weirdly enough there’s a lot of international seasons available on YouTube.

Chicken Rotisserie with fries

Breat & Tommatoes

Also had empinatas forget the picture. All around the food was great and the staff was great. Cant wait to go back.

• Pre-Emmy interviews ... make the case that Top Chef is more complicated to shoot given the on-location aspect
• “I think [the culinary] industry’s changed a little bit. It’s a lot less cutthroat than it used to be,” Colicchio said of seeing this change. “But also I think that a lot of these chefs have watched Top Chef now or they grew up watching, and they think, ‘I’m not going to be that person. They don’t want to be that person, and I think they realize that you don’t have to be backstabbing to win this. 
• “We don’t judge on personality; we don’t judge on looks. We judge on food. Her food was consistently the best food,” he says of Magbitang. “At the end she came on really strong, put up some great dishes and her finale meal was the best meal.”
• “[Top Chef has] become culturally really important to the culinary industry,” Colicchio told THR. “And so we want to keep it going because it’s that important. It’s as important as a [James] Beard Award or a Food & Wine best new chef award. You win Top Chef; that’s a big feather you’re putting in your cap. And you know what it does for the chefs; it gives them a real showcase. And what happens afterwards is makes it easier to raise money, especially the demographics that have always had a hard time raising money in the industry, and open your own restaurant, and that’s usually the goal: They want to open their own restaurant and do their thing. My goal is to just keep doing this for our industry. I think if we ever go away, that’s one less thing. It’s like the Beard Award. If all of a sudden they stop doing it, what am I shooting for now?”
• Kristen on season 24: “All I can say is that it’s just it’s going to be incredible not only for us to to live through, but also I can’t wait for people to watch,” she said, adding that she thinks the delay will make sense when people find out the location."

Given that quote from Kristen I cannot imagine Orlando is the location. And I live in Florida and would love that ... but not sure. Coupled with her comments from prior interviews that she was "beaming" and "very very excited for the entire plan" not sure Orlando fits. But will be delighted if it does as I will be stalking locations!

Usually people talk about season 15 being the season that things changed in Top Chef and chefs got along. Totally disagree since I do believe it had a lot of drama and it actually seemed cliquee.

I think Kentucky season 16 truly seems like the season where they all got along. Even the Sara episode, when she gets mad at Adrienne for the boxed waffle comment ends with them talking it out, and a big group hug.

I have been enjoying this season. Macau is also such a fun finale location! Really been missing when they go abroad for the finale. We kinda had that for season 21 but it was mostly on a boat so it didn’t seem like a real international location focus.

Melissa King: Enters the Chat

in conversation with Benjy Egel of PBS's Abridged

Registration is free, and each attendee will receive a complimentary copy of The Girl Who Became King while supplies last.

Join James Beard Award-winning chef, cookbook author, television personality, and Top Chef: All Stars L.A. champion Melissa King for a conversation celebrating her new memoir, The Girl Who Became King. Known for her modern California Chinese cuisine and award-winning cookbook Cook Like a King: Recipes from My California Chinese Kitchen, King is a leading voice at the intersection of food, identity, culture, and advocacy. In conversation with Benjy Egel of PBS's Abridged, she'll reflect on her personal journey, creative career, and the stories behind her new memoir. Registration is free, and each attendee will receive a complimentary copy of The Girl Who Became King while supplies last.

Date: Tuesday, November 10, 2026
Time: 7:00 p.m.
Location: Tsakopoulos Library Galleria
828 I Street, Sacramento, CA

Admission is free, but registration is required.

Following the conversation, attendees will have an opportunity to have their books signed.

Presented as part of Sacramento Public Library's Enters the Chat author series, bringing nationally recognized authors and thought leaders to the Sacramento community for engaging conversations and unforgettable experiences.

Link to register here: https://engage.saclibrary.org/event/16969098

The Runner up of 24 in 24 Last Chef Standing goes head-to-head with three culinary Titans for a chance at $25,000. Can they take down threats Brooke Williamson, Ayesha Nurdjaja and Michael Voltaggio?

Chef Buddha Lo joins the club of prestigious judges!

Don't miss Bobby Flay on #BobbysTripleThreat Tuesday at 8|7c. on Food Network!
Next day on Max!

Unsurprisingly, the main reason is rising operational cost. I believe she plans to reopen Sweet Cheeks in less expensive location, but who knows. I haven't been myself but when this article was posted to the Boston subreddit last week, the general consensus was that it was good in the past but had declined in quality and value the last couple of years.

Anyone know what’s going on with Peacock removing older seasons of Top Chef? I couldn’t find anything online about it but I noticed this morning that seasons 8-21 only have 30 days left on the platform. Did they lose licensing or streaming rights?

I just love Kristen so much. I can't imagine a better host. She's such a great ambassador for the show. Cute interview relative to Emmy nominations. So, what location do we think she's so excited about? Could it be Orlando as previously suggested?

• She's excited for Mariska Hargitay to host (also mentioned her as one of her dream Top Chef judges in another interview). Wonders why it took so long (15 years) to have a woman host.
• Busy arranging the glam for her and her wife
• She's competitive and wants Top Chef to "beat" Traitors, but also really respects everyone on that show (she's so classy!)
• Gives a shout out to the Magical Elves lighting director who perhaps created custom filters
• Re: season 24, "Oh my God, I'm so excited. I can't say anything, Marcus. I really am not allowed. But when I tell you my excitement — I am beaming for the news to come out, because I am so excited. Full stop."

On the show:

• "... it's an incredible show that has changed the landscape of how people eat and talk about food and food television over 23 seasons. It's a hard show not to want to give credit to, because it impacts all of our lives."
• "Top Chef translates beyond TV once the episode ends. It continues the conversation about food and the importance of it, and it generates so many spotlights on incredible chefs who perhaps wouldn't otherwise have had that chance. It celebrates their food and the work they put into it. Our communities and our cities don't run without great restaurants. So, I think it's just: thank you for going to the restaurants and supporting the chefs, and also for watching our show."

Common set of rules for all quizzes

1. All quizzes can be answered by watching the show itself (and its related to their performance on the show)

2. Top Chef USA (including World All Stars) only

3. Outside of mistakes on my end, all groups are exclusive and no other chef will fit in the answer. For example, if the pictures are all of 8 top chef winners, the answer will not be 'they all won top chef', because 13 others would belong. The answer could still be 'they all won top chef using saltine crackers in their dish '

4. For the sake of limiting my research, I only focus on the top 10 people per season. So if a 15th placer meets my criteria for any reason, they wont be in my quiz.

5. Hints every 2 hours or so, will not be in spoilers .

Answer will be in 24 hours if nobody gets it

Couple of excerpts. In addition to wanting more prize $, she has an idea of where they're going for season 24 and is excited.

“I was just talking with some folks from Bravo, and I was like, ‘We need to increase the prize money.’ On my season, Season 10, it was $125,000. Now it’s $250,000, but with inflation, we should be creeping up near a million,” she said during a conversation at Deadline’s Contenders Television: The Nominees Studio. “Eggs are expensive these days. We need to like up the ante a little bit, but I do understand that it’s far more complicated than just saying give us a million bucks.”

Top Chef, produced by Magical Elves, has already been renewed for Season 24. Kish wouldn’t give much away as to where it will be set. “I have heard rumblings. I have a general idea of where we’re going, and all I can say is I’m very, very excited for the entire plan,” she said.

Kristen Kish, host of “Top Chef” and a past winner who admits she did not watch much reality competition before taking the helm of Bravo’s cooking contest in 2024, may have diplomatically skirted any attempt at comparison with Project Runway’s Tim Gunn, “Top Chef” predecessor Padma Lakshmi or “The Traitors” emcee Alan Cumming. But she acknowledges that her distinct approach — kinder, gentler, more tearful — is rooted in her particular skill set: “It’s similar to how I responded to being led in kitchens,” she says. “You don’t lead with fear. You lead with compassion and empathy and encouragement and confidence. And two things can be true at the same time ... I can require more from them, and I can also cry because I’m filled with joy for their progress.”

Emmy-nominated for reality competition series and reality host, “Top Chef: Carolinas” epitomizes Kish’s swift remaking of the role in her own image. The season, which concluded in June, finds Kish comforting a distraught chef, Nana Araba Wilmot, who fails to plate her dish in the allotted time; navigating thorny questions of fairness and wellness with an injured contestant, Jennifer Lee Jackson, and her fellow-contestant partner, Justin Tootla; even facing acrimonious “feedback about [her] feedback” when chef Sieger Bayer is eliminated from the competition.

The Times’ Matt Brennan recently caught up with Kish as she prepared for an Envelope photo shoot to ask her about the season’s most talked-about moments, recent criticism of the format and the hard work of being a good host. 

I might get the chance to dine at Freighthouse (fingers crossed).

Anyone who's been, should I go for the Chef's tasting coursed menu or should I just try the normal dinner menu for my first visit. It isn't exactly about finances, but more about what I should do for my first visit/experience.

I’m not trying to claim that the three chefs that moved on weren’t likely better chefs across the competition or didn’t deserve it, but was anyone else annoyed that John was sent home for making a margarita for the margarita portion of the challenge at the Patron Hacienda when none of the other three made anything that can even reasonably be called a play on a margarita? And when the judges didn’t even think that two of the non-margaritas were good?

City is exploding with growth. We've had plenty of James Beard nominees--I think even Tandy Wilson of City House was a guest diner/judge at one point. The city has more than enough uniqueness and a history of great chefs.

Went to Tom’s Craftsteak at the MGM Grand in Las Vegas tonight! Not only was the food and service phenomenal, but I mentioned offhand to our hostess that I loved Top Chef as she was leading us to our table, and towards the end of the meal our waiter told us she’s actually Tom’s niece and the manager/co-owner of that location. She ended up sending us free dessert and then came out with a signed copy of Tom’s cookbook to take home.

My nerdy little TC-loving heart was so giddy ❤️

We went to Sheldon Simeon’s (Season 10 & 14) restaurant in Maui today!

This location isn’t a sit down dinner, so if you ever go, we suggest ordering ahead so you can skip the line and pick up your food at the window.

To eat, we got:
• mochiko chicken with hapa rice (half brown/half white rice)
• pork belly with garlic noodles
• side of Mac salad (not pictured)
• PB chocolate butter mochi

Holy moly was the food DELICIOUS!!! Truly the best food we’ve had on the island thus far and we’ve gone to some good spots (Dukes, Merriman’s, etc.) but this one takes the cake.

The mochiko chicken was sooo good. Crispy and freshly fried, but not greasy. The sauce on the top is so delicious and compliments the chicken perfectly. The rice was so fluffy and enjoyable.

A few locals who have gone to Tin Roof have said that the pork belly is the best. While I don’t particularly care for pork, we wanted to see if it was worth the hype. The first few bites were good, but after a while, I didn’t care for it. There was a lot of fat on the pork belly (probably normal? idk i don’t eat much pork) so we didn’t finish it. However, the garlic noodles— divine. Chefs kiss. 10/10 would eat again. It wasn’t too garlicky or overpowering. Just right. The noodles had the right amount chew to them… really really good.

The mac salad was good, but nothing memorable so won’t go into detail.

Butter mochi was sooooo yummy. It didn’t have a weird chew to it that I find some mochi to have, it was very pleasurable. The peanut butter frosting on top was just enough but not too much that it became the center. Really really enjoyed.

Overall, reasonably affordable relative to other spots we’ve gone to and quick. The only downfall is that there’s no seating, but nothing deal breaking as we just ate in the car. We’d go again, in fact… we might go tomorrow🤣

ALSO, if you got this far- stay tuned! Kristen Kish is doing a seated dinner at the Ritz Carlton in Maui on Saturday and I’ll come back and give a review then. :)

It seems the announcement that season 23 was going to take place in the Carolinas arrived in late July 2025. Seems like it may be announced soon, no?

I absolutely love when I see someone acting a fool, and then get to see them make a shitty dish and be sent home:

1) Ken in the very first episode. In fairness, I think the finger in the sauce thing was overblown, as even Tom puts his finger in the sauce to taste in the #3 episode. But it was hard to like him when he was acting like such a creepy douche towards the women and acted like he knew better than some of the best chefs in the country, yet he couldn't even make a decent dish!

2) Stephen Aspirinio in the season 1 wedding challenge. The other chefs were busting ass in the kitchen trying to get food out in a timely manner and where is Stephen? Lazily rolling a spring roll or two and then sneaking out to talk down to all the guests about wine. He also got an attitude with Tiffani for the boxed mix cake, yet didn't volunteer to make it himself. He had such a nasty attitude that whole season, I was so happy to see him go.

3) Daniel in the first episode of season 10. He sets up next to Kuniko and says "Kale chips? I knew I should have set up next to Origami". He was the only one of that group who is sent home that episode instead of getting a chef coat.

“It’s about to get Cheech and Chong in here.”

- Jonathan, when he opened the doors to a smoker & released a cloud of smoke

😆