Nancy Silverton, a renowned American chef, baker, and restaurateur, has made significant contributions to the culinary world, particularly in the realm of bread making. She has been instrumental in the rise of sourdough and artisan breads in the United States, with her expertise extending to several cookbooks including "The Mozza Cookbook" and "Breads from the LaBrea Bakery". Early in her career, she was the head baker at La Brea Bakery, and later became the head pastry chef at Campanile, a restaurant she co-founded. Her innovative approach to the culinary arts is evident in her initiation of the "Grilled Cheese Night" at Campanile, a trend that gained worldwide popularity.

After her departure from Campanile in 2007, Silverton continued to make her mark on the food industry. She partnered with Joseph Bastianich to open Pizzeria Mozza, which quickly gained recognition as one of the country's top pizzerias. Her ventures expanded to include Osteria Mozza, recognized with a Michelin star and a green Michelin star for sustainable gastronomy, and chi SPACCA, inspired by Italian butchers. Further establishments include Pizzeria Mozza Newport Beach, Pizzette, and The Barish, the latter of which was located in the Hollywood Roosevelt Hotel. Silverton's international reach extends to London, Baja Mexico, Singapore, and Riyadh, with the opening of various Mozza and chi SPACCA branches.

Aside from her restaurant ventures, Silverton has launched a luxury line of gelato and sorbetto, Nancy's Fancy, and was named Culinary Ambassador of The Farmhouse at Ojai Valley Inn. She serves as a mentor at Short Cake Bakery and is a part of the Macy's Culinary Council. With an underlying commitment to community service, Silverton participates in charity events supporting Alex's Lemonade Stand, No Kid Hungry, and the Los Angeles Food Bank. She also hosts a podcast, "Three Ingredients", alongside Ruth Reichl and Laurie Ochoa, further demonstrating her dedication to the culinary arts.

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