Nancy Silverton

Nancy Silverton is a chef, baker, restaurateur, and author known for her significant influence on modern American cuisine, particularly in the areas of bread, pastry, and Italian food. Silverton is recognized for her role in popularizing sourdough and artisan breads in the United States. Her culinary career began with formal training at Le Cordon Bleu in London, followed by work with pastry chef Jimmy Brinkeley and chef Jonathan Waxman at Michael's in Santa Monica. She later attended the Ecole Lenotre Culinary Institute in France. After returning to Los Angeles, Silverton was hired by Wolfgang Puck as Spago's opening pastry chef and authored her first cookbook, "Desserts."

Silverton co-founded two notable Los Angeles establishments: La Brea Bakery and Campanile. La Brea Bakery introduced European-style artisanal bread to a broad American audience, growing into one of the largest artisan bread producers in the country. Campanile became a prominent restaurant, recognized for its contributions to American cooking. Silverton's work at both venues earned her the James Beard Foundation's Outstanding Pastry Chef Award. The Los Angeles Times noted her impact on redefining dessert in Los Angeles. She also initiated "Grilled Cheese Night" at Campanile, which became a local institution and contributed to the popularity of gourmet grilled cheese sandwiches.

Following the sale of La Brea Bakery, Silverton focused on Italian cuisine, partnering with Joseph Bastianich and his family's restaurant group to open Pizzeria Mozza and Osteria Mozza in Los Angeles. Osteria Mozza received a Michelin star and a green Michelin star for sustainable gastronomy. Silverton also opened chi SPACCA, inspired by Italian butchery. The Mozza Restaurant Group has expanded internationally, with locations including Pizzeria Mozza London, Mozza Baja at Four Seasons Costa Palmas, Osteria Mozza Singapore, and Osteria Mozza DC, each receiving critical acclaim.

Silverton's career is marked by numerous accolades. She became the first pastry chef to win the James Beard Foundation Outstanding Chef Award and was named among the Most Innovative Women in Food and Drink by Fortune and Food and Wine magazines. The James Beard Foundation honored her with the Lifetime Achievement Award for her enduring influence on American dining. Silverton is the author of eleven cookbooks, including "Desserts," "Nancy Silverton's Breads from the La Brea Bakery," "The Mozza Cookbook," "chi SPACCA," and "The Cookie That Changed My Life," which appeared on the New York Times Bestseller List. She has been profiled in the Netflix docuseries "Chef's Table" and featured in the G.O.A.T. series on MasterClass. Silverton's work in the kitchen, on screen, and in print continues to shape the culinary landscape, emphasizing artisan bread, Italian cuisine, and sustainable gastronomy.