Nancy silverton partner
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Nancy Silverton
American chef, baker, and author (born 1954)
Nancy Silverton | |
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Silverton at St Mary's College in 2019 | |
| Born | (1954-06-20) June 20, 1954 (age 70) Los Angeles, California |
| Nationality | American |
| Citizenship | United States citizenship |
| Education | Le Cordon Bleu, London Ecole Lenotre Culinary Institute |
| Occupation(s) | Chef Author |
| Years active | 1979 - present |
| Employer(s) | Osteria Mozza Pizzeria Mozza |
| Notable work | The Mozza Cookbook Breads from the LaBrea Bakery |
| Spouse | Mark Peel (m. 1984; div. 2007) |
| Children | 3 |
| Awards | Outstanding Chef, James Beard Foundation Award (2014) Best of Food and Entertaining (1999) Bon Appétit Pastry Chef of the Year, James Beard Foundation (1990) |
Nancy Silverton (born June 20, 1954) is an American chef, baker, restaurateur, and author. The winner of the James Beard Foundation's Outstanding Chef Award in 2014, Silverton is recognized for her role in popularizing sourdough and artisan breads in the United States.&# Born and raised in Southern California, Nancy grew up in a Jewish family, which gave her a love of cooking and an appreciation of food. She found her passion for the culinary arts at an early age, but initially decided to pursue studies in political science—she lasted a year. Dropping out of college, she enrolled at Le Cordon Bleu in London to begin her journey on the road to culinary greatness. With an endless curiosity about food and a particular interest in the culinary traditions of Italy, Silverton became a sponge for all she could learn about the culinary arts, but it was pastry that she chose to specialize in. A stint at Santa Monica restaurant Michael’s as a pastry chef inspired her to delve deeper into the craft of baking and she left for Plaisir, France to study at the Ecole Lenôtre Culinary Institute. On her return to Los Angeles, Silverton went to work for Wolfgang Puck as Pastry Chef at Spago’s, but after a few years, she stepped into entrepreneurship, opening Campanile with her late husband Mark Peel. The restaurant went on to become an important part of the new Ca Nancy Silverton is an American chef, baker, author and restauranteur, 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. Early in her career, Nancy was named Food and Wine magazine’s “Best New Chef.” In 2014, she received the highest honor given by the James Beard Foundation for “Outstanding Chef.” That year, she was listed as one of the “Most Innovative Women in Food and Drink” by both Fortune and Food and Wine magazines. Nancy 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 is also recognized for her role in popularizing sourdough and artisan breads in the United States. In 2017, Nancy was profiled on Netflix’s documentary series Chef’s Table.•
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Nancy Silverton
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