STEPHANIE IZARD

After landing in chicago, stephanie got a gig as garde manager at jean-george vongerichten’s chicago outpost of vong. After leaving vong, steph worked as a roundsman at spring under shawn mcclain and then sous chef at la tache with dale levitsky. 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. around the same time, stephanie 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. the goat…

With the “top chef” win under her belt, stephanie assembled an amazing team with kevin boehm and rob katz of the BOKA restaurant group and the trio opened girl & the goat in chicago’s west loop in summer of 2010. the restaurant has received amazing local and national press, including four out of five stars from time out chicago and three out of four from chicago tribune. it was also the subject of saveur magazine’s first-ever restaurant review, which dubbed girl & the goat “america’s best new restaurant.” girl & the goat was also nominated for the 2011 james beard best new restaurant award, right around the time stephanie was named one of food & wine magazine’s best new chefs.

The Craftsmen Farmers of Skuna Bay are enormously proud that Stephanie, following her trip to our farms in May, 2012 to see all that we do, is joining us as part of our Skuna Bay Family of Chefs, a spot reserved for the best chefs in the cities where are salmon is available and only to those who have actually visited our farms for themselves.