Illinois State Library

Illinois Center for the Book


Individual Author Record

General Information

Name:  Stephanie Izard  

Pen Name: None

Genre: Other

Audience: Adult;

Born: 1976 in Evanston, Illinois


-- Website -- http://www.stephanieizard.com
-- Stephanie Izard on WorldCat -- http://www.worldcat.org/search?q=stephanie+izard


Illinois Connection

Stephanie Izard was born in the Chicago suburb of Evanston. While she grew up in Stamford, Connecticut she moved back to Chicago in 2001.

Biographical and Professional Information

After graduating from the Le Cordon Bleu program at the Scottsdale Culinary Institute, she worked at the Camelback Inn Resort & Spa, as well as a couple other restaurants, but then made the very spur-of-the-moment decision to pack up and move to Chicago in 2001 working at various restaurants. In 2006, she branched out on her own with the Bucktown restaurant Scylla, which was quickly named one of the 10 best restaurants in the country by Bon Appetit. Being both owner and chef of her own place was a huge learning experience, but she opted to close in 2008. Around the time of Scylla's closing, Izard was picked to compete on Bravo’s Emmy Award-winning series “Top Chef: Season Four,” which she ultimately won, becoming the only woman in the history of the show to take the title. Izard was the first Top Chef to both win four elimination challenges and to be at the top of elimination challenges a total of 10 times.


Published Works Expand for more information


Titles At Your Library

Girl in the Kitchen: How a Top Chef Cooks, Thinks, Shops, Eats and Drinks
ISBN: 0811874478

Chronicle Books. 2011

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. The Girl in the Kitchen collects more than 100 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.


Availability for Public Speaking

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