Named one of Food & Wine Magazine’s “Best New Chefs” in 2010, Stephanie Izard has quickly ascended to the top of the culinary world. After cooking at various Chicago restaurants for amazing chefs (Jean-Georges Vongerichten at Vong; Sean McClain at Spring; Dale Levitski at La Tache) and competing on Bravo’s Top Chef, which she won along with being named fan favorite, she developed the idea for her highly acclaimed restaurant “Girl & the Goat. In 2011 it was nominated as best new restaurant by the James Beard Foundation, and in 2015 she became a Lexus Culinary Master.

Inspired by Food & Wine’s annual ‘Spring Cooking Issue’, we featured Stephanie’s famed ‘quail and noodle dish’ the cover, and featured her in a pre-cover interview where she discussed her favorite food memories, the power of a good meal, and what keeps “the goatness” going.