Dubbed “a cool girl, if not quite a tough girl” by the New York Times, James Beard Outstanding Chef Nancy Silverton is the force behind the most beloved restaurants and bakeries in Los Angeles. After a stint as head pastry chef at Wolfgang Puck’s legendary Spago, Nancy co-founded La Brea Bakery in 1989, setting in motion the artisan bread movement and launching a brand that is now sold over a dozen countries. That year, she also co-founded LA mainstay Campanile where she worked until 2005. Then, in 2006, Nancy teamed with Mario Batali and Joe Bastianich to open LA culinary institutions Osteria Mozza and Pizzeria Mozza. The trio now operate Mozza outposts in Singapore, Newport Beach, and San Diego in addition to LA’s Mozza2Go and chi SPACCA. Nancy is also the James Beard Award winning author of eight cookbooks including Nancy Silverton’s Pastries from the La Brea Bakery and The Mozza Cookbook. A member of Macy’s Culinary Council, Nancy is an ardent support of the Meals-On-Wheels programs in Chicago, New York, and LA as well as the Alex’s Lemonade Stand Foundation for Childhood Cancer.
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