Portrait of a Chef

STEPHANIE IZARD

by KATHRYN O’MALLEY

Stephanie Izard knows success. She is the first female winner in Top Chef history, owner of one of Chicago’s hottest restaurants, Girl & the Goat (inspired by the Izard surname, which is French for a Pyrenean goat-antelope), and is about to launch a spin-off restaurant-diner, Little Goat, this October.

Izard’s laid-back style and swoonworthy flavors draw flocks of hungry fans and food lovers from across the country. Her cooking is bold and complex, yet completely unpretentious–much like the chef herself. Izard’s infectious enthusiasm and warm, no-fuss personality makes her one of the most likeable culinary rock stars you will ever meet.

We invited Giuseppe Tentori, the subject of last issue’s “Portrait of a Chef,” to submit questions he was curious to ask Stephanie…and it seems they both have a great sense of humor.

what would you do if you weren’t a chef?

Scuba instructor.

what’s one of your funniest moments in a kitchen?

Not sure if it was funny, but it was awkward: When a guest started talking to one of the male line cooks, thanking him for the meal, convinced it was me. Do I look that manly? Hmmm.

what do you look for in chefs who apply to work in your kitchen?

We like line cooks that love what they do and are also fun. 12 to 14 hours is a long time to spend with people that are not fun.

what’s one ingredient that you’d rather not ever cook with? why?

Green bell peppers. For no other reason than they just do not taste good.

what do you miss the most about your days on the line?

When I start to miss it I just go back there and cook.

Quite possibly the most popular item on the Girl and the Goat’s menu is Stephanie’s Sautéed Green Beans with fish sauce vinaigrette and cashews.