Like the rest of the food-loving, TV-watching world, we're more than a little obsessed with "Top Chef." And our chat with Chicago's Stephanie Izard marks the first in a series of interviews we'll be doing with some of this season's contestants. Have a question you'd like one of the contestants to be asked? Send it our way.

Stephanie Izard, who emerged victorious in the second challenge on last night's season premiere of "Top Chef," had already wowed Chicago with her inventive takes on seafood. In fact, everyone in the Windy City let out a collective sigh when she suddenly closed her restaurant Scylla--which in addition to being named after a mythical sea monster was arguably one of the hottest tables in town--to travel. What? You broke up with us? Just like that?

But wouldn't you know it, Izard has made a comeback, quietly contending in a stew of egos. Last night's gussied-up version of duck l'orange--a braised duck roll with orange reduction sauce--stunned Rocco, Tom and Padma. Izard spoke with Citysearch Wednesday from Honduras, where she is honing her scuba skills. "Scuba is my second love," she said. Naturally.

What was the audition process like?
"I've been a big fan of the show since the first season. I knew Dale (a runner-up on last season) and he encouraged me to go for it. I figured what the hell. Why not? It was a fun process. We got to meet with the producers. A few of them came into Scylla so I basically just sent them everything on the menu."

How is working in this environment different from your own kitchen?
"Being in a new kitchen is always a challenge. There are 16 of us running around like crazy people. It's a little bit more chaotic than most kitchens."

What other food do you like working with?