Award-winning chef, restaurateur and creator of several food lines, Stephanie Izard takes us on a culinary exploration of entrepreneurship.
Award-winning chef, restaurateur and creator of several food lines, Stephanie Izard takes us on a culinary exploration of entrepreneurship. On a mission to create pleasant and inviting experiences for her diners, she’s opened seven unique restaurants in Chicago and LA that bring international flavors to upscale, casual dining tables. She shares the inspiration behind her goat-themed endeavors and the influence her travels to Peru, China and Taiwan had on her Cabra and Duck Duck Goat dishes. The Iron Chef and Top Chef winner reflects on her experience going head-to-head with friends on cooking competition shows, comparing the unpredictable and exciting atmosphere to her carefully contrived restaurants. Stephanie reveals where her passion for food came from, the secret to packing punch into each plate and how she’s curated her fearlessly fun persona that network fans and restaurant regulars love.
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Find episode transcripts here: https://food-network-obsessed.simplecast.com/episodes/stephanie-izard-the-goat-of-the-chicago-food-chain-on-competing-against-friends
Jaymee Sire:
Hello, hello and welcome to Food Network Obsessed. This is the podcast where we dish on all things food with your favorite chefs, food influencers, and food network stars. I'm your host Jamie Sere, and today we have an Iron Chef with us to talk about her creative process and what all of her establishments have in common. She is a celebrated Chicago restaurateur James Beard Award winner and a competitor on this season of Tournament of Champions. It's Stephanie Iard. Stephanie, welcome to the podcast. Is it cheesy to call you the goat of the Chicago Food Scene?
Stephanie Izard:
Jaymee Sire:
All right. The greatest of all time. Joining us here on Food Network. Obsessed, of course, you Own Girl and the Goat in both Chicago and La Duck, duck, goat and cbra. What is the story behind your goat affection, I guess
Stephanie Izard:
Jaymee Sire:
I love it. And I, I've had the pleasure of dining at a couple of your restaurants and there is often goat on the menu as well, correct?
Stephanie Izard:
Yeah, definitely at Girl On the Goat after we were getting ready to open and I was like, maybe we should have goat on the menu,
Jaymee Sire:
Stephanie Izard:
So I was actually, and I had my first restaurant before that, it was called Sy, when I was like 27, but that was 20 years ago, so we don't need to go that far back. Okay.
Which I've not really spent that much time in, but I envisioned these really happy people sitting around a big table with all this wine and food and they're just loving life. And so we have two big tables like that at both of the Girl and Goat restaurants where we do see that happen with folks that come in with large parties. But that's what I want everyone's experience to be like lots of food on the table, just having a grand old time and elevated food. And we take it as seriously as high-end restaurants, but meant to be in a more casual atmosphere. And you can just come in on Tuesday cuz you're hungry.
Jaymee Sire:
Yeah. Why is that important to you to, to kind of have that communal atmosphere for your guests?
Stephanie Izard:
I just think it's fun. I've, I've always been a fan of shared plates and of course now I think that's almost everywhere. It's almost mm-hmm
Jaymee Sire:
Absolutely. I think if you have all those things, you're hopefully having a good time as well. Yeah. What do your initial phases of kind of conceptualizing a restaurant typically look like?
Stephanie Izard:
Things just kind of pop into my head randomly. It's kind of how I go through life, I guess.
Same at Duck Duck Goat. We were doing a dinner upstairs at Little Goat in our private event space and I had made a bunch of Chinese inspired food and it was just so fun. And the next day I asked my partners to meet up, I was like, I kind of wanna open a Chinese inspired restaurant
Jaymee Sire:
Where have you traveled that has maybe turned into a dish at one of the restaurants or into a restaurant? You know, concept itself.
Stephanie Izard:
I mean, for Duck, duck Goat, we went to mainland China and Taiwan for a total of about a month, which, you know, is, uh, that's just scratching the surface. It's a very large place to visit. But got a really good glimpse into the culture, got to do a lot of traveling around and just eating and eating and eating. So when we were in China, we would eat like six meals a day, filling that lazy Susan with like 12 dishes and just, it's like, you eat and then plan, where are we going to eat next? So just get as much inspiration as possible. And then I came back and spent, um, a year while I was pregnant with my now six year old son, teaching myself how to make all of our, we make like 12 different doughs a day. So I taught myself how to make slap noodles and lo maye noodles and all the different dumpling wrappers and things like that. So it's a lot of exploring first and then, and then working on what, what I saw. And then Peruvian restaurant. So we have CBRA in both Chicago and Los Angeles at the Austin Hotels. So we went to Peru for two weeks to Lima [inaudible]. We of course went up to Picchu, which don't bring your three year old. That's a whole nother story.
Jaymee Sire:
Yeah.
Stephanie Izard:
Jaymee Sire:
I could barely walk up those steps like as a, just myself. So I can't imagine hauling a child as well.
Stephanie Izard:
Jaymee Sire:
Yeah, I completely agree. It was a, a very friendly place. And, and, and as you mentioned, the ceviche there is like unmatched anywhere. I'm curious, you, you say you kind of just go with whatever pops into your head. Are you like a pen and paper person or do you have like a million notes in your phone where you're kind of just jotting things down?
Stephanie Izard:
I'm still trying to figure it out. So I try to do the phone thing. Usually I'll jot it down at like, if I'm on expo or if jut just anywhere, I'll jot down notes on a scrap piece of paper and then I take a picture of it and then I'll just scroll through my phone. But then I end up with something, I'm like, what does that say? Because I have terrible handwriting. So there's never been a great answer. I, my brain is all over the place all the time. I think it's just my way of being. And so when I try to get organized, it doesn't work. So I just, I just roll with it.
Jaymee Sire:
Do you prefer to work alone in those instances or do you kind of rely heavily on collaborators as well?
Stephanie Izard:
It's, I'm very happy to say that it's now gotten to the point where I collaborate with my chefs. It took, now that I have about seven restaurants, if we are six restaurants and then we had a bakery, it's just became a lot. I was doing most of the menu work myself, some with my chef Jan as we were opening new restaurants. But when new dishes were arising, just kind of doing those myself. But now I have, all of my chefs have been working with me for so long that they get the flavors that I enjoy or they kind of get my way of cooking and it's now become their way of encroaching food as well. So we can work on dishes together so much more. When I'm traveling between Chicago and la I'll go back to Chicago and my team at cbra, chef Drew is like, Hey, we made this dish, you wanna try it?
So we'll taste it and then I'll give some feedback and we'll work through any way to adjust it a little bit. Or like, Hey, I think it needs this crunch. I always say it needs crunch
Jaymee Sire:
No, I think it says a lot, you know, that you have so many chefs that have stuck with you for so long and it, it seems like it's kind of become a family. And if you, if anybody's listening and hearing that background noise, Stephanie's actually sitting in one of her restaurants as she does this interview just showing how much you are probably in those restaurants all the time. What is your strength when it comes to opening a new restaurant?
Stephanie Izard:
Ooh. I mean I think it all lies in with the people that you surround yourself with. I think we've been so fortunate over time to build that family. And now it's sort of, I feel like you kind of start to open new restaurants just because your team wants a new challenge,
Jaymee Sire:
Even though all of your restaurants are unique to, you know, whatever concept or or cuisine that you're focusing on with them, what are some elements that you ensure are present at all of your establishments?
Stephanie Izard:
Yeah, I think you can definitely tell that they're all like brothers and sisters. The restaurants. I think part of it is what I had mentioned before about just you feel a fun vibe when you walk in. Mm-hmm
Jaymee Sire:
What are some things that you know now that maybe you wish you knew when you were in your first years of Girl in the Goat?
Stephanie Izard:
Jaymee Sire:
Yeah. And and maybe you wouldn't have even wanted to to, to go into it if you knew all of the different challenges that were, were ahead.
Stephanie Izard:
It's true.
Jaymee Sire:
Yes. You're just glutton for punishment.
Stephanie Izard:
Jaymee Sire:
You also created a green bean sauce at Girl In the Goat that really became kind of a cult favorite, was so sought after that you created your own sauce line, this little goat. What is the process of, you know, kind of developing and testing a condiment and then scaling it for, you know, commercial use?
Stephanie Izard:
Yeah, it was definitely a learning curve. I think the CPG world are packaged, good world is so different than having restaurants. So it started off as something we just packaged with. We found somebody that was a co-packer, that food scientist that takes your recipe and they test and make sure it can be on the shelf and all of that. And we were just selling it at Girl On the Goat. And then we went to a food show and we thought, this is kind of cool. This could actually be a brand that we could grow. So since then, over the past few years we've red out the packaging, made it super bright, we've expanded the line, we have five sauces, some spices, we have these everything crunches, which are, I would say I use crunchy things on everything in the restaurant. So they're like a puffed rice sort of topper that has different spices in it.
And then this past summer we launched our chili crunches, which are very different than other chili crisps out there. There's like fresh master chips that we crunch up and put it inside each jar. But it was just figuring out, we just built a manufacturing facility to, to make that particular one. Cause nobody would make the master chips by hand like we do. So it's been a learning curve and it's very exciting. I, you know, it's this growing company and I just promoted one of my team members to the CEO so he can just make decisions without me. And I mean, we still talk about it, but it's just somebody to run the company because it's actually turned into a, instead of a little side gig, it's actually like a big gig, which is super fun.
Jaymee Sire:
That's awesome. How often do your restaurant customers ask you about your TV appearances?
Stephanie Izard:
It kind of depends on, it's so funny. I'll have a night where, you know, only one or two people come up to me and then there's nights where I'm like, wow, I best look really good tonight. Does my butt look getting in these pants because everybody's coming up to me tonight. I mean, in Chicago it's, it used to be, it was a culmination of like top chef, iron Chef, you know, food Network, all of those things. And just Chicagoans because everybody in Chicago is just so proud of anybody that's from Chicago and out here in LA I was like, oh, nobody will come up. It's like LA people don't talk to famous people or whatever. I call myself fake famous, but, but I had a few people come up to me last night and it's great. I think it's, you have the, you know, you go out and do these amazing things, which I just love doing TV because I love doing television.
It's not even, I don't think about it bringing guests into the restaurant. So, although of course that's, I'm, you know, a big perk of it. I just love doing television. I think it's another side of me that I didn't realize was there until I did Top Chef so many years ago. But it's really fun having people from different walks of life, depending upon which thing they watched and you know. Mm-hmm. It's funny, people coming Top Chef is 15 years ago and there's still people like, oh my God, you were a favorite. I'm like, oh my gosh, that was so long ago.
Jaymee Sire:
Stephanie Izard:
Crazy. I'm so old.
Jaymee Sire:
It is crazy. Coming up next, Stephanie discusses earning the Iron Chef title and how her past Food Network competitions compared to being on the new season of Tournament of Champions. Well speaking of television and Iron Chef, you earned that Iron Chef title back in 2017 during the premier season of Iron Chef Gauntlet. After winning that first challenge, I remember you, you kind of became the one to beat. So what is the key to success in a competition like Iron Chef?
Stephanie Izard:
Oh, I mean Iron Chef Gauntlet, I remember just being so nervous because I, it was going back and doing a competition again after having won Top Chef. And I didn't want it to be like, they're like, oh I guess she's not a top chef anymore. You know, I was like,
Jaymee Sire:
Yeah. I mean and and then that last challenge, I mean you had to go up against Bobby Flay Morimoto and Michael Simon. Obviously not an easy feat. So how do you like maintain that confidence and focus when you are in a situation like that?
Stephanie Izard:
Yeah, I remember, I mean I can bring myself back to the feeling I was having before cooking against Morri Moto because I decided to put them each with the, what they were best at. So going, putting yourself into a fish challenge with Morimoto is like really not the greatest idea in the world. But I was like putting cheese against Morimoto, that just seems weird. So I figured if I was gonna go down, I was gonna do it, like giving them the best ingredients. But yeah, Morimoto into the kitchen and it's like, you know, I was like freaking out a little bit. I've met him before, but just going head-to-head in that battle and knowing that this is what I needed to sort of overcome.
Jaymee Sire:
Why? I mean why did you play it that way though? Because you know, I mean Peppers and Bobby Tilefish and Morimoto Cheese and Michael Simon. Is it just like that competitive feeling of wanting to, you know, beat them at something that they are good at?
Stephanie Izard:
Yeah, you might as well. You know, if you're gonna, if you're not gonna win, then it's like you didn't because you gave them their best ingredients. But then overcoming it while giving them their best ingredients just feels even better.
Jaymee Sire:
And then after receiving the Iron Chef title, you actually went on to compete as one of the five chefs on Iron Chef Showdown where I was lucky enough to be the floor reporter on. And obviously as we've covered, you were, you were known for taking a lot of risks on both shows. You mentioned the, the, the chicken liver, moose ice cream. I got to try a Teresa ice cream if I remember correctly, during that battle. So, uh, have you always been a risk taker like that?
Stephanie Izard:
Yeah, I mean it kind of became my bit, I feel like, on Iron Chef to always make an ice cream. Yeah, the ribeye rib ice cream was like my favorite. I actually served it at the restaurant for a little while, but beef so expensive. But
Jaymee Sire:
Did you take that same approach on Tournament of Champions?
Stephanie Izard:
Yeah, I mean Tournament of Champions, it's so crazy going back into battles I guess, or cooking with other chefs after being out of that for so long I've been so focused on my restaurants. Like going back into the kitchen, I was like, Ooh, there's these butterflies again of that same feeling of when I was on Koler on On Top Chef or on Iron Chef, I mean every Iron Chef battle afterwards I would duck down under the table and like almost cry for a few minutes cause it was so hard. That same feeling and the same feeling of excitement. And I think with Tournament Champions, the crazy thing is that there's a couple of chefs that I met for the first time there, but for the most part, all friends were all friends, but yet we're there to like duke it out in battle. So it's this crazy thing where you have huge respect and for all of your friends around you and you maybe you think you know their food, but once you get into cooking challenges, people's food like comes out a little bit differently and everybody just, it's rowing to watch anybody's cooks because it's amazing what people can do in 30 minutes.
Jaymee Sire:
Which has been the, I guess, the toughest challenge on TV so far? As far as the different shows because you have competed on so many different arenas.
Stephanie Izard:
Wow. I mean all of them, you know, there's nothing, there's nothing easy about it. And I hope, I think that that's portrayed when people watch it on tv, but it's really hard to know what I think people at home are think you and they're watching us battle, like do they think, oh, these people cook every day and they make it look so simple. And I think sometimes if you watch certain chefs, and I can think of certain moments where I was doing something where I was like, oh, I think I just lookeded pretty badass and made that look easy.
Jaymee Sire:
Had you met Guy before Tournament of Champions?
Stephanie Izard:
Yeah. Over the years, I think just being at different food festivals and we're kind of have always been in the same circle, but definitely filming this show. I think all of us, some of chefs known him better from doing the show for a number of years, but he's such a welcoming person and befriend everybody. He is very supportive of the industry and supportive of all the chefs and he has this over to his house to, you know, just hang out and get to know him and I think make it all more comfortable and super fun and yeah, just, I knew him from afar and now I know I'm much more close and an amazing person.
Jaymee Sire:
And as you've mentioned, there were some familiar faces on this season. We actually talked to Chef Choda last week and he was very thankful of you kind of, you know, taking him under your wing and making him feel a little bit more comfortable. But was there any, anybody there that intimidated you?
Stephanie Izard:
Oh, I mean, everyone in different ways. You know, Tiffany who had just won last year and Monique is always intimidating because she's, I mean, she's just amazing in the kitchen. Yeah, I, I don't know, I don't think there's anybody that wasn't intimidating. It's sort of anyone's game. You put 32 amazing chefs into one arena or one kitchen and it's like anybody who's having a good day that day can win that battle.
Jaymee Sire:
How, how much do you engage in Trash Talk or do you not?
Stephanie Izard:
Jaymee Sire:
Yeah, I mean, speaking of being in that competition and, and things being thrown at you, let's talk about the randomizer. How does your brain work when you see, you know, like the little wheels kind of starting to slow down in each category?
Stephanie Izard:
I mean, I'm having post-traumatic stress by you, just us just talking about the randomizer. I think for so many weeks after the competition, I'm like, oh my gosh, oh my gosh, oh my gosh. It's, it's nerve-wracking, you know? And I think because there's no way to have any idea what the randomizer is going to do. The good thing is you can't prepare in whatsoever. You have no idea what's gonna happen. So if you try to have like dish ideas in your head or something and the Randomizer pulls up something that will in no way work with that, then you've just made it worse for yourself. So in, in that way I'll say thank you Randomizer for making it so random that I can't even possibly think of this ahead of time, but no thank you Randomizer for pulling up, you know, these random ingredients where I'm like, Ugh, I've never even touched that before
Jaymee Sire:
It, it is super crazy and, and like you said, there's so many components. You've got the randomizer, you've got blind judging, you know, it's all about kind of leveling that playing field and seeing really who can, you know, cook the best food under that pressure without giving away any spoilers. Yeah. Can we expect any upsets this season?
Stephanie Izard:
Oh, for sure. I think that's what the show's all about, you know, and like I said, it's kind of, I'm trying to like think back through all of the battles that I got to watch. I think it's really anyone's game and it's what guy said to us before going to it, for those of us who had never done it before, he is like, there's no losers here. You know, it's like getting to be one of the 32 chefs that there makes you already, we're all very successful in our world and like, we're all great competitors, but that Randomizer puts something up there and you never know. And then there's a blind judging and I'll say sitting in a trailer with a TV on watching the judges taste your food and you can't communicate back. It's like, it's just the worst
Jaymee Sire:
Would you do anything differently looking back?
Stephanie Izard:
No, you know, I'm like already looking forward to next season. I think it was definitely one of the most fun experiences I've ever had, I think between just being in like the kitchen and running around and just getting to know a new kitchen and just be getting that sort of that nervous feeling and just getting excited and just kind of seeing what I can like pull out of myself between that. And then also we all stayed at a hotel together and it's like Chef Camp
Jaymee Sire:
Right. Big question. What, what movie did you guys go to?
Stephanie Izard:
We went to, oh my gosh, what is that movie called? Oh, the Menu. So it's hilarious. Oh, nice.
Jaymee Sire:
Stephanie Izard:
Well, it's, so there's 10 of us at the menu. The only other three people in the theater are these three locals who when they saw us all stand up at the end they're like, oh my gosh, we are sitting behind you guys this whole time. Like, how funny is that?
Jaymee Sire:
That’s hilarious.
Stephanie Izard:
And then the next night we went to a very high end restaurant in Sonoma that looks like the menu when you walk in. And I was like, oh my gosh, we're here
Jaymee Sire:
Yeah, I agree. I I thought of it more as like a dark comedy than, than really a horror film.
Stephanie Izard:
Oh, for sure.
Jaymee Sire:
Stephanie Izard:
Oh, definitely. You know, and I think this was doing Tournament and Champions was sort of my step back into doing more TV in general. Like I said, I love it so much and I had taken a little hiatus to make a child and open more restaurants,
Jaymee Sire:
All right. Well we are definitely looking forward to seeing more of you on the network as well. And this has been so great catching up and chatting. We are going to finish things off with a little rapid fire around and then we have one final question for you. All right. Well speaking of your son Ernie, what is your favorite way to spend time with him?
Stephanie Izard:
My favorite way to spend time with Ernie is art projects. I like to bust out my new gun a lot.
Jaymee Sire:
Love it.
Stephanie Izard:
You do lots
Jaymee Sire:
Stephanie Izard:
Oh, I'm so simple. But probably my microplane.
Jaymee Sire:
Okay.
Stephanie Izard:
I like that. It's for my cheese pe. Lots of cheese for
Jaymee Sire:
Your cheese.
Stephanie Izard:
Last night I just started watching You. I’m behind.
Jaymee Sire:
Oh, okay. Yeah. Oh, so you were not on the new season?
Stephanie Izard:
No, I'm still start. I just started so I got kept up at the very beginning.
Jaymee Sire:
Okay. Yeah, I just actually started the brand new season last night, so We'll, we'll, we'll debrief after you've gotten caught up
Stephanie Izard:Stephanie Izard
I'm a Scorpio and I never, I don't think about it that much, but when people ask me my sign and they're like, oh yes, this makes sense. I'm like, what is that supposed to mean?
Jaymee Sire:
Stephanie Izard:
It's a little bit of both
Jaymee Sire:
Favorite things to do in Chicago?
Stephanie Izard:
Oh gosh. I mean when anybody comes to visit the architectural boat tour is awesome.
Jaymee Sire:
I've always heard that that's like the best thing.
Stephanie Izard:
So agree. It sounds so like kind of corny to say that, but there's even one you can drink beer on, which that's fun. Okay. But you get to see the whole city and learn about the architecture while sipping on a beer. And it go on a beautiful day of course. But it's awesome.
Jaymee Sire:
All right. I know it's on my list. I feel like everybody I know from Chicago has set the exact same thing. So everybody, next time you go to Chicago, sign up for that. All right. Your go-to snack.
Stephanie Izard:
Ooh gosh. I mean to eat a lot of Cheezits, I really do.
Jaymee Sire:
I love Cheezits
Stephanie Izard:
They’re so good.
Jaymee Sire:
They're so good. Yeah, they're the best. All right. Pantry staples you always have on hand.
Stephanie Izard:
Fish sauce, things become more apparent over time. Fish saucers, Thai seasoning, which is sort of a Thai version of like a soy sauce and soy sauce I guess I just have everything that just adds a ton of flavor. And hon Dashi, which me and Chota have to like fight over if there's only one kashee
Jaymee Sire:
In the
Stephanie Izard:
In the room? Khi. It's a little powder that you can make into dashy broth. Oh. But we grind it up and use it as a seasoning and we add into spice mixes. Oh yeah. It's got a little friend Ms. G inside of it, which makes it delicious. Oh, of course. And I'm speaking of that then qpi mayonnaise, I mean, oh
Jaymee Sire:
Of course
Stephanie Izard:
Ooh. I guess when I think about it's just take risks, I don't know. And maybe some people they like to assess risk. Risk. I don't assess anything, I just kind of go for it and see what happens.
Jaymee Sire:
I think that sounds like you do that in everything as we've just discovered throughout this interview.
Stephanie Izard:
That’s true.
Jaymee Sire:
Okay, final question. And this is not rapid fires. You can take as long as you want on it. And that is what would be on the menu for your perfect food day. So we wanna hear your breakfast, your lunch, dinner, dessert. You can travel time, travel, eat these meals with whoever you want. There's no rules. You can just gallivant around the world for your, your favorite foods.
Stephanie Izard:
Oh my gosh. Well this is great. I mean, I would say for breakfast, I would wanna go back to Chengdu. When we were in China's in the Chean province, there's a little stall next to our hotel that just had these amazing pork dumplings with just this chuchu spice sort of simple sauce on it. And that's what you have for breakfast. I don't understand. I mean I, I like eggs and I like pancakes and things like that, but I'd much rather have dumplings for breakfast and noodles for breakfast. Like why do we have to have breakfast foods and dinner foods? But I was there with a bunch of people from my team. I, I would do that all again. I love traveling to other countries with chefs from my team. I'm actually trying to put together a group trip to possibly Tokyo with all of my CDCs chef dines so that we can just go and wow. Eat together and talk about food together and just experience it. It's so fun traveling with people that love food as much as with an next person lunch.
Jaymee Sire:
That’s so sweet. Are you having dessert or are you not a dessert person?
Stephanie Izard:
Oh we, yeah, we always have dessert. It's funny, when I was growing up, if I remember once my friend Sue came over and she took my dad's last apple pie that was in the cupboard and he, I have never seen someone get so upset and I'm kind of that way about dessert too. So it was Ernie, it's kind of crazy
Jaymee Sire:
Oh my gosh, I love that. That sounds like an an epic food day to be honest. I love that you incorporated all of the important people in your life as well as your love for food. So thank you so much again for taking the time to chat with us at Best of Luck. We're looking forward to seeing you in action. And on turn, no champions.
Stephanie Izard:
Thanks Jamie. Good chatting with you.
Jaymee Sire:
You can catch Stephanie's battle on T O C this Sunday at eight seven Central on Food Network and Discovery. Plus make sure to follow us wherever you listen to podcasts so you don't miss a thing. And if you enjoy today's episode, please rate and review. We love it when you do that. That's all for now. We'll catch you foodies next Friday.