When chef Stephanie Izard won Top Chef in 2008, she was the first woman to hold the title. In the 17 years since her trailblazing appearance, she remains one of only six women to cook their way to the top of the culinary competition.
Being a female chef has never been an easy road in the male-dominated industry, but Izard sees hope on the horizon as more women embark on culinary careers.
“You can be a chef. You can do all of these things. We see our industry is starting to become a little bit more diverse and have a lot more women that are running kitchens,” Izard said in a 2023 interview with OK! Magazine. “It’s fun to just feel like there’s a little bit of impact from that and ongoing love of being a woman in the industry.”
Since the Top Chef win, she’s been an Iron Chef winner, received several James Beard awards, authored two books and become a mother to her now 8-year-old son, Ernie. Izard owns six restaurants: Cabra, Girl & The Goat (with locations in Chicago and Los Angeles), Little Goat and Duck Duck Goat in Chicago. Acclaimed for her global flavors and locally sourced ingredients, Izard advocates nose-to-tail cooking (roasted pig face is a fan favorite) and has made goat a signature menu item.
Despite her full plate, Izard continues to be one of America’s most recognized women chefs, launching a line of globally-inspired sauces and spices, recently competing in chef Guy Fieri’s Tournament of Champions (filmed in Santa Rosa), and filming a cameo for season three of The Bear.
Izard spoke to The Press Democrat before her Sept. 25 appearance at Women in Conversation in Santa Rosa.
What would you be if you weren’t a chef?
A scuba diving instructor!
What has changed most in your life since winning Top Chef?
That was about 17 years ago; so crazy to think about! So much has happened and so many opportunities. It has been a wild ride ever since. While I get to do really cool events and travel and other TV opportunities, I am still just a chef who works at my restaurants and works with my team, which hasn’t changed at all.
What advice would you give a woman starting in the restaurant industry?
It is a very supportive industry, especially with other women. Find people you trust to talk to and go along the journey together. Be mindful of the places you choose to work. Make sure they are as excited to work with you as you are them! And that you are excited about what chef you will be working alongside.
Do you cook differently at home after becoming a mother?
I really don’t, although I strive to be more like my mom who was an amazing home cook and made us really great meals from all over the world every night of the week.
You’re known for your nose-to-tail cooking; why is it so important for people to understand eating the whole animal?
I think at this point, most chefs do the same. There are a multitude of reasons: food cost is great, there are a lot of bits of the animal that are tastier than the cuts you find at the grocery store, and it is more respectful of the animals we raise for food.
What’s an ingredient you can’t live without?
Red Boat fish sauce!
What’s your secret food obsession?
Kewpie mayo (though I don’t think it’s a very big secret!)
What inspires you most about Sonoma County?
I travel to the area often for work and just always feel at peace. Such a beautiful landscape! There are also some really great restaurants and, of course, wine all around. Everyone that lives up in Sonoma County seems really happy and let me know that it is a great place to be.
You can reach Dining Editor Heather Irwin at heather.irwin@pressdemocrat.com. Follow Heather on Instagram @biteclubeats.