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Nancy Silverton      

James Beard Award-Winning Chef, Baker & Founder of Pizzeria Mozza and Osteria Mozza

With partners Mario Batali & Joe Bastianich, Nancy Silverton is the co-owner of Osteria Mozza and Pizzeria Mozza in Los Angeles, Newport Beach, and Singapore, as well as Mozza2Go and Chi Spacca in Los Angeles. Silverton also founded the world-renowned La Brea Bakery, as well as Campanile Restaurant, an institution that Angelenos cherished for decades.

Silverton has worked with some of the nation’s most notable chefs including in the kitchens of Jonathan Waxman at Michael’s Restaurant and Wolfgang Puck at Spago. Additionally, she has served as a mentor to numerous others who have gone on to become award-winning chefs and restaurant owners themselves.

Early on in her career Nancy was named Food and Wine Magazine’s “Best New Chef”, in addition to “Pastry Chef of the Year”, “Who’s Who of Cooking” and “Outstanding Restaurant” for Campanile by the James Beard Foundation. Bon Appetit also awarded Silverton Best of Food & Entertaining, “Food Artisan” as well. Most recently, she received the highest honor given by the James Beard Foundation for “Outstanding Chef” as well as listed as one of the Most Innovative Women in Food and Drink by Fortune and Food and Wine Magazine.

Silverton is the author of eight cookbooks including: Desserts (1986), Breads from the La Brea Bakery (1996), Pastries from the La Brea Bakery (2000), Nancy Silverton’s Sandwich Book (2005), Twist of the Wrist (2007) and the Mozza Cookbook (2011).

She has served as a member of the Macy’s Culinary Council since 2003, has been a major supporter in the Garden School Foundation in Los Angeles, and is active in fundraising for numerous charities, most notably Alex’s Lemonade Stand Foundation in Philadelphia, New York, Los Angeles, and Chicago.

News


Nancy Silverton looks back at 25 years of La Brea Bakery - latimes ...

It has been 25 years since Nancy Silverton started La Brea Bakery . In some ways, she says, it seems like yesterday. In others … “I sometimes think a bakery ...

Dominique Ansel, Nancy Silverton get Beard honors - Yahoo News

The Beard Foundation also gave a nod to the savory side of the baking aisle, naming Los Angeles bread and pizza guru Nancy Silverton the nation's most ...

Chef Nancy Silverton wants you to reconsider the anchovy - latimes ...

Master Class: Chef Nancy Silverton shares how anchovies, the oily, silver- skinned saltwater fish, can be used as a foundation in a variety of dishes, adding a ...

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