Nancy Silverton
- Actress
With partners Mario Batali & Joe Bastianich, Nancy Silverton is the co-owner of Pizzeria and Osteria 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 and Campanile Restaurant, an institution that Angelenos cherished for decades.
Silverton has worked with some of the nation's most notable chefs including in the kitchens of Jonathan Waxman at "Michael's Restaurant" and Wolfgang Puck at "Spago". Additionally, she has served as a mentor to numerous others who have gone on to become award-winning chefs and restaurant owners themselves. In 1990, Silverton was named one of Food and Wine Magazine's "Best New Chefs". Also that year, she was named "Pastry Chef of the Year" and "Who's Who of Cooking" by the James Beard Foundation. In 2014, she received the highest honor given by the James Beard Foundation for "Outstanding Chef" as well as listed as one of the Most Innovative Women in Food and Drink by Fortune and Food and Wine Magazine. In early 2015, Nancy launched Nancy's Fancy, a line of premium gelato and sorbetto, which is sold in supermarkets nationwide.
Additionally, she is the author of 8 cookbooks including "The Mozza Cookbook" and "Mozza at Home". Nancy Silverton has an amazing capacity for embracing the beauty of wonderful food, and will undoubtedly continue to do so for the rest of her ingredient inspired life.
AWARDS: 2014 - James Beard Foundation Award, "Outstanding Chef in America" 2014 - Fortune, "Most Innovative Women in Food and Drink" 2014 - Esquire, "Best New Restaurant" Chi Spacca 2013 - LA Weekly, "99 Essential Restaurants 2013" (Pizzeria Mozza) 2010 - International Star Diamond Award for Outstanding Hospitality 2005 - WCR Golden Bowl Award, "Excellence in Baking and Pastry Arts" 2003 - Research Chefs Association, "Pioneer Award" 2001 - James Beard Foundation, "Outstanding Restaurant" (Campanile) 2000 - Food & Wine, "Best Cookbook" (Nancy Silverton's Pastries from the La Brea Bakery) 1999 - Nation's Restaurant News, "50 New Taste Makers" 1990 - James Beard Foundation, "Who's Who in American Cooking" 1990 - James Beard Foundation, "Pastry Chef of the Year"
Silverton has worked with some of the nation's most notable chefs including in the kitchens of Jonathan Waxman at "Michael's Restaurant" and Wolfgang Puck at "Spago". Additionally, she has served as a mentor to numerous others who have gone on to become award-winning chefs and restaurant owners themselves. In 1990, Silverton was named one of Food and Wine Magazine's "Best New Chefs". Also that year, she was named "Pastry Chef of the Year" and "Who's Who of Cooking" by the James Beard Foundation. In 2014, she received the highest honor given by the James Beard Foundation for "Outstanding Chef" as well as listed as one of the Most Innovative Women in Food and Drink by Fortune and Food and Wine Magazine. In early 2015, Nancy launched Nancy's Fancy, a line of premium gelato and sorbetto, which is sold in supermarkets nationwide.
Additionally, she is the author of 8 cookbooks including "The Mozza Cookbook" and "Mozza at Home". Nancy Silverton has an amazing capacity for embracing the beauty of wonderful food, and will undoubtedly continue to do so for the rest of her ingredient inspired life.
AWARDS: 2014 - James Beard Foundation Award, "Outstanding Chef in America" 2014 - Fortune, "Most Innovative Women in Food and Drink" 2014 - Esquire, "Best New Restaurant" Chi Spacca 2013 - LA Weekly, "99 Essential Restaurants 2013" (Pizzeria Mozza) 2010 - International Star Diamond Award for Outstanding Hospitality 2005 - WCR Golden Bowl Award, "Excellence in Baking and Pastry Arts" 2003 - Research Chefs Association, "Pioneer Award" 2001 - James Beard Foundation, "Outstanding Restaurant" (Campanile) 2000 - Food & Wine, "Best Cookbook" (Nancy Silverton's Pastries from the La Brea Bakery) 1999 - Nation's Restaurant News, "50 New Taste Makers" 1990 - James Beard Foundation, "Who's Who in American Cooking" 1990 - James Beard Foundation, "Pastry Chef of the Year"
