Menu Title


2022 Featured Chef Stephanie Izard

Girl & the Goat Chicago│ Girl & the Goat Los Angeles│ Little Goat │ Duck Duck Goat │ Cabra │bakery Sugargoat

Chicago, Illinois

Stephanie Izard, James Beard “Best Chef: Great Lakes” 2013 recipient and 2011 Food & Wine “Best New Chef,” is the Executive Chef and Owner of four Chicago restaurants: Girl & the Goat, Little Goat, Duck Duck Goat and Cabra, bakery Sugargoat, along with the Girl & the Goat LA.

A 2011 James Beard “Best New Restaurant” nominee, Girl & the Goat has been praised by high-profile publications such as Saveur, New York Times, Food & Wine, Better Homes and Gardens and others. Little Goat, Izard’s highly successful follow-up to Girl & the Goat, encompasses a diner, coffee shop, bakery and bar. In March 2016, she opened her third restaurant, a Chinese concept called Duck Duck Goat in Chicago’s West Loop neighborhood. In 2019, Izard’s Peruvian-inspired eatery, Cabra Cevicheria, opened on the rooftop of The Hoxton, Chicago.

Izard was awarded the coveted title of “Iron Chef” after winning season 1 of Food Network’s “Iron Chef Gauntlet.” Additionally, Izard was the first woman to win Bravo’s “Top Chef” (Season 4/2008) and is the only winner of the original version of the show to take home the title of “Fan Favorite.”

Among other projects, Izard has a product line called “This Little Goat,” consisting of cooking sauces and spice mixes for home cooks and a nationwide meal kit service called “Girl & the Goat by Stephanie Izard” in partnership with Goldbelly. Izard’s first book, “Girl in the Kitchen,” was released in 2011 and her second book “Gather & Graze” was released in April 2018.

For additional information, visit or follow the chef on Instagram at @stephanieizard.

Chef Izard joins the illustrious ranks of these featured chefs and restaurants below who have made L’Amour du Vin such a prestigious event. If you have had the pleasure of attending in the past, these chefs need no introduction. If you are new to L’Amour du Vin, you’ll most certainly recognize some of our culinary superstars.

Past Featured Restaurants and Chefs

2021, Cassidee Dabney, The Barn at Blackberry Farm®, Walland, TN

2020, Chef Tory McPhail, Commander’s Palace, New Orleans, LA

2019, Steven Satterfield, Miller Union, Atlanta, GA

2018, Nancy Oakes, Boulevard, San Francisco, CA

2017, Barbara Lynch, Barbara Lynch Gruppo, Boston, MA

2016, Frank Stitt, Highlands Bar & Grill/Chez Fonfon/Bottega Restaurant & Café, Birmingham, AL

2015 Stephen Barber, Long Meadow Ranch, St. Helena, CA

2014 Patrick O’Connell, The Inn at Little Washington, Washington, VA

2013 Dean Fearing, Fearing’s Restaurant at The Ritz Carlton, Dallas, TX Accompanied by the Chefs of Blackberry Farm

2012 Jeff Carter, Dancing Bear Lodge & Restaurant, Townsend, TN Accompanied by the Chefs and Artisans of Blackberry Farm

2011 Linton Hopkins, Restaurant Eugene, Atlanta, GA Accompanied by the Chefs of Blackberry Farm

2010 Bill Telepan, Telepan, New York, NY Accompanied by the Chefs of Blackberry Farm

2009 Eric Ziebold, CityZen, Washington, DC Accompanied by the Chefs of Blackberry Farm

2008 Peter Glander, Blackberry Farm, Walland, TN

2007 Three Relais and Châteaux Property Chefs: Dean Maupin, Clifton, Charlottesville, VA Tarver King, Woodlands, Summerville, SC John Fleer, Blackberry Farm, Walland, TN

2006 John Fleer, Blackberry Farm, Walland, TN

2005 Southern Graces, Knoxville, TN

2004 Chris Stallard, Little Star, Knoxville, TN Gary Ogle, The Lord Lindsey, Knoxville, TN

The State of Tennessee prohibits the Knoxville Museum of Art from shipping or delivering wine. All purchases must be picked up from the Knoxville Museum of Art within 7 days of March 4, 2023 or the lot will be forfeited. Pick up times will be provided to all winning bidders upon receipt or can be scheduled in advance by contacting the Dir. of Fundraising Events.