Nancy Silverton partners with Spotify
3 years ago
United States Nancy Silverton is a celebrated American chef, baker, restaurateur, and author, recognized for her culinary achievements and entrepreneurial success in revolutionizing artisan bread and Italian cuisine.
Silverton founded the world-renowned La Brea Bakery in 1989, which became a nationwide staple and revolutionized artisan breads in the United States.
Nancy Silverton returned to Osteria Mozza Singapore (located within the Hilton Singapore Orchard) with star-powered collaborations and exclusive culinary events.
The Good Eating Company partnered with Chef Nancy Silverton, stating that 'good food begins with great ingredients and imagination,' leading to their culinary collaboration.
Nancy Silverton announced a partnership with New Culture for the launch of groundbreaking animal-free dairy mozzarella.
Four Seasons Resort and Residences Anguilla welcomed Nancy Silverton in partnership with Executive Chef Manu Calderon and the Resort's culinary team to craft menu items.
An Evening with Nancy Silverton at Publican Chicago was a one-night-only, four-course collaboration dinner with Chef Rob Levitt.
Silverton has been a member of the Macy's Culinary Council since 2003.
Silverton is involved in the Meals on Wheels programs in Chicago, New York, and Los Angeles.
Nancy Silverton was born on June 20, 1954, in Los Angeles, California. She grew up in Sherman Oaks and Encino, California. Her interest in cooking developed early, leading her to enroll at Sonoma State University, initially majoring in political science. During her freshman year, Silverton experienced an epiphany while cooking vegetarian food in the dorms, inspiring her to pursue a culinary career. She subsequently dropped out of Sonoma State and formally trained as a chef at Le Cordon Bleu in London. Following her graduation, she honed her skills at Michael’s restaurant in Southern California with pastry chef Jimmy Brinkeley and chef Jonathan Waxman. Inspired by Waxman, she returned to Europe to further her education at Ecole Lenotre Culinary Institute in Plaisir, France, in 1979.
Upon her return to Los Angeles in 1982, Silverton was appointed as the opening pastry chef for Wolfgang Puck’s acclaimed restaurant, Spago, where she gained significant experience. In 1989, a pivotal moment in her career occurred when she co-founded Campanile restaurant and La Brea Bakery with her then-husband, Mark Peel, and Manfred Krankl. Silverton took on the roles of head baker at La Brea Bakery and head pastry chef at Campanile. Her dedication to perfecting artisan sourdough bread, using natural yeast from grapes, led to widespread acclaim and long queues for her bread. In 1991, she received the James Beard Foundation’s Outstanding Pastry Chef award, which highlighted her innovative approach to desserts.
Silverton’s entrepreneurial spirit continued to flourish. After selling La Brea Bakery in 2001, she co-founded Pizzeria Mozza in 2007, followed by Osteria Mozza and chi SPACCA, solidifying her reputation in Italian cuisine. Osteria Mozza earned a Michelin star a year after its opening and holds a green Michelin star for sustainable gastronomy. In 2014, Silverton was honored with the James Beard Foundation’s Outstanding Chef Award, recognizing her significant contributions to American cooking. Her influence extends beyond restaurants through her luxury gelato and sorbetto line, Nancy’s Fancy, launched in 2015, and her continued presence across various culinary media, including numerous cookbooks and television appearances.
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