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Nancy Silverton

From Alfawiki
Nancy Silverton
Born (1954-06-20) June 20, 1954 (age 72)
Southern California, U.S.
Occupation(s)Chef, baker, entrepreneur, author
Years active1979–present
Known forArtisan bread baking, founding La Brea Bakery, Campanile, Pizzeria Mozza, Osteria Mozza
Notable workDesserts; Nancy Silverton's Breads from the La Brea Bakery; Nancy Silverton's Sandwich Book; The Mozza Cookbook; Chi Spacca

Nancy Silverton (born June 20, 1954) is a distinguished American chef, baker, entrepreneur, and author. She received the prestigious James Beard Foundation's Outstanding Chef Award in 2014 and is widely recognized for introducing and popularizing sourdough and artisan bread in the United States.

Early life and education

Raised in Southern California neighborhoods of Sherman Oaks and Encino, Silverton was born into a Jewish family. Her mother worked as a writer on the soap opera General Hospital, while her father practiced law. Initially enrolled as a political science student at Sonoma State University, Silverton changed her career path to culinary arts after a pivotal moment preparing vegetarian dishes in her dormitory kitchen.

She departed Sonoma State during her senior year to pursue culinary training at Le Cordon Bleu in London. Upon completing her studies in 1979, she returned to Southern California, where she gained experience working with pastry chef Jimmy Brinkeley and chef Jonathan Waxman at Michael's in Santa Monica. Inspired by Waxman’s innovative approach, she continued her education at the Ecole Lenotre Culinary Institute in Plaisir, France.

Career

Silverton came back to Los Angeles in 1982 and was recruited by Wolfgang Puck to serve as the opening pastry chef at Spago. Her debut cookbook, Desserts, was published in 1986.

Campanile and La Brea Bakery

In 1989, Silverton teamed with her then-husband, the late chef Mark Peel, and Manfred Krankl to establish Campanile, which food critic Jonathan Gold credited with having a transformative effect on American cuisine. Concurrently, Silverton and Peel launched La Brea Bakery next to Campanile. She held dual roles as head baker at the bakery and head pastry chef at the restaurant located in Los Angeles’ Hancock Park district.

Although initially inexperienced in bread baking, Silverton crafted artisan bread recipes inspired by San Francisco’s Acme Bread Company. After extensive experimentation spanning six months and hundreds of attempts, she perfected her formula. At that time, artisan bread was relatively unknown in Los Angeles; sales rapidly climbed to $1,000 daily, with customers lining up around the block on Thanksgiving 1990.

Campanile also achieved immediate acclaim, benefiting from Silverton and Peel’s prior success at Spago and Michael's. The restaurant generated over $2 million in revenue during its first year. Silverton’s commitment to baking and pastry earned her the 1991 James Beard Foundation Outstanding Pastry Chef award, with the Los Angeles Times recognizing her role in revolutionizing dessert culture in LA.

In 1992, Silverton and Krankl expanded La Brea Bakery into a larger commercial venture, separating it from Campanile. By 1993, Silverton shifted into an advisory position at the bakery. Her second cookbook, Nancy Silverton's Breads from the La Brea Bakery: Recipes for the Connoisseur, was released in 1996.

Silverton launched "Grilled Cheese Night" at Campanile in 1998, an event that became highly influential and sparked a global trend around grilled cheese sandwiches. She later published Nancy Silverton's Sandwich Book: The Best Sandwiches Ever--from Thursday Nights at Campanile in 2005.

In 2001, La Brea Bakery was acquired by Irish investment firm IAWS for between $56 million and $68.5 million; Silverton personally earned over $5 million from this transaction. Unfortunately, she lost these earnings due to investments with Bernard Madoff, whose financial empire collapsed in 2008. Following her separation from Peel in 2005 and their subsequent divorce in 2007, Silverton departed from Campanile before it ultimately closed its doors in October 2012.

Pizzeria Mozza

In 2007, Silverton collaborated with Joseph Bastianich and his family's restaurant group to launch Pizzeria Mozza at the intersection of Melrose Avenue and Highland Avenue in Los Angeles. Celebrated as one of the nation’s premier pizzerias, it is distinguished by its use of California-sourced ingredients and a uniquely crafted crust.

The New York Times lauded the crust for being “[soft chewy in spots, crisply charred in others, faintly sweet, even more faintly sour],” while the Los Angeles Times emphasized its “tender and crackling crisp bottom, blistered and smoky from the wood-burning oven.”

Osteria Mozza

Building on Pizzeria Mozza’s acclaim, Silverton introduced Osteria Mozza adjacent to it, offering an upscale dining experience centered on classic Italian dishes that highlight seasonal Californian produce. A signature feature is the white Carrara marble Mozzarella Bar, where patrons can observe chefs crafting plates focused on cheeses such as mozzarella and burrata.

Within its first year, Osteria Mozza was awarded a Michelin star, a distinction it has consistently retained. The restaurant also received a green Michelin star in recognition of its commitment to sustainable culinary practices.

chi SPACCA

Established in 2013, chi SPACCA embodies Silverton’s concept of an Italian butcher’s intimate kitchen. Inspired by popular family-style salumi dinners previously hosted at Scuola di Pizza, this venue pioneered Los Angeles’ inaugural “dry cure” program to master traditional Italian charcuterie methods internally.

Operating nightly for dinner service, chi SPACCA features dishes centered on meats, boldly seasoned seafood, fresh seasonal vegetables sourced from farmers' markets, and a variety of salads.

Pizzeria Mozza Newport Beach

In 2012, Silverton expanded the Pizzeria Mozza brand to Newport Beach with a location reflecting the original Los Angeles model. This establishment ceased operations in October 2024.

Pizzette

Silverton launched Pizzette in Culver City during fall 2019 as a laid-back Italian eatery specializing in small-format pizzas. The restaurant closed its doors in 2023.

The Barish

Situated within the Hollywood Roosevelt Hotel, The Barish—named in honor of Silverton’s maternal grandmother and inspired by her family’s farm in Saskatchewan—served contemporary Italian cuisine until its closure was announced in fall 2023.

Additional US & Global Restaurant Ventures

  • Pizzeria Mozza London – inaugurated in 2021 at the Treehouse Hotel in Marylebone
  • Mozza Baja – opened in 2021 at Four Seasons Costa Palmas, Baja Mexico
  • Osteria Mozza Singapore – launched in 2022 at Hilton Singapore Orchard Hotel
  • chi SPACCA Via Riyadh – commenced operations in 2023
  • Mozza DC – planned to open fall 2024 in partnership with restaurateur Stephen Starr

Nancy's Fancy

Silverton introduced Nancy's Fancy in June 2015, a premium collection of seven gelato and sorbetto varieties available through grocery retailers. Initially headquartered in Chatsworth, California, the brand later relocated to a 6,000-square-foot facility within Downtown Los Angeles' Arts District.

The Farmhouse at Ojai Valley Inn

In early 2019, Silverton was appointed Culinary Ambassador for The Farmhouse food and event venue at Ojai Valley Inn, California. She collaborates with the Ojai Valley Inn team to co-host various events and took part in the inaugural Ojai Food + Wine Festival.

Personal life

Since 2003, Silverton has been actively involved with the Macy's Culinary Council and is a dedicated supporter of Meals on Wheels initiatives in Chicago, New York, and Los Angeles.

Selected awards and distinctions

  • Named TV Chef of the Year by Eater in 2017
  • Recipient of the James Beard Foundation's Outstanding Chef Award in 2014
  • Honored with the International Star Diamond Award for Exceptional Hospitality in 2010
  • Awarded the RCA Pioneer Award in 2003
  • Campanile recognized with the James Beard Outstanding Restaurant Award in 2001
  • Included in James Beard's "Who's Who in American Cooking" in 1990
  • Awarded James Beard Best Pastry Chef of the Year in 1990
  • Featured among Food & Wine Magazine’s Best New Chefs in 1990

Selected appearances

Bibliography

  • Desserts. Harper & Row. 1986
  • Mark Peel & Nancy Silverton at Home: Two Chefs Cook for Family & Friends. Co-authored with Mark Peel. Warner Books. 1994
  • Breads from the La Brea Bakery. Villard Books. 1996
  • The Food of Campanile: Recipes from the Famed Los Angeles Restaurant. With Mark Peel. Villard Books. 1997
  • Nancy Silverton's Pastries from the La Brea Bakery. Villard Books. 2000
  • Nancy Silverton's Sandwich Book: The Best Sandwiches Ever—from Thursday Nights at Campanile. Knopf. 2005
  • A Twist of the Wrist: Quick Flavorful Meals with Ingredients from Jars, Cans, Bags, and Boxes. Knopf. 2007
  • The Mozza Cookbook: Recipes from Los Angeles's Favorite Italian Restaurant and Pizzeria. Collaborated with Matt Molina, Carolynn Carreno, and Mario Batali. Knopf. 2011
  • Mozza at Home: More Than 150 Crowd-Pleasing Recipes for Relaxed, Family-Style Entertaining. Co-written with Carolynn Carreno. Penguin Random House
  • Chi Spacca: A New Approach to American Cooking. With Ryan DeNicola and Carolynn Carreno. Penguin Random House
  • The Cookie That Changed My Life: And More Than 100 Other Classic Cakes, Cookies, Muffins, and Pies That Will Change Yours. Co-authored with Carolynn Carreno. Penguin Random House

External links

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