Nancy Silverton is an award-winning chef who founded the La Brea Bakery. After studies at Le Cordon Bleu cooking school in London, England, she began working at Michael's restaurant in Santa Monica, California.
Silverton discovered her passion for pastry and perfected her skills at Lenôtre Culinary Institute in France. She served as head pastry chef at Wolfgang Puck’s Spago before opening the restaurant Campanile with two partners in 1989. The sourdough bread she baked was so popular that Silverton founded the La Brea Bakery later that year.
In 1990, Silverton was honored as Pastry Chef of the Year by the James Beard Foundation. She now co-owns two restaurants (Pizzeria Mozza and Osteria Mozza) and has published several cookbooks.
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