Career Prior To Top Chef
After graduating from the Le Cordon Bleu program at the Scottsdale Culinary Institute, she worked at the Camelback Inn Resort & Spa, as well as a couple of other restaurants, but then made the very spur-of-the-moment decision to pack up and move to Chicago in 2001. She’s been in love with the city ever since. After landing in Chicago, Stephanie got a gig as garde manger at Jean-George Vongerichten’s Chicago outpost of Vong. (This was where she met fellow “Top Chef” contestant Dale Talde, as well as her cookbook co-author Heather Shouse.) 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. Being both owner and chef of her own place was a huge learning experience, but she opted to close in 2008.
Read more about this topic: Stephanie Izard
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