This California-born chef, restaurateur, and author got her start when Wolfgang Puck hired her as head pastry chef at Spago in 1982. She then went on to co-found the world-famous La Brea Bakery and Campanile, and eventually co-owned Osteria Mozza with partners Mario Batali & Joe Bastianich.
Nancy Silverton has a reputation for being fearless. She’s earned multiple James Beard Awards and co-opened a bread-and-cheese-centric restaurant (Osteria Mozza) in one of the most health-conscious cities in America: Los Angeles. The best part? It was such a success, she co-opened second and third locations in New Port and Singapore, as well as spin-off restaurants Pizzeria Mozza, Chi Spacca, and Mozza2Go.
Naturally, her hard work has not gone unnoticed: On her ever-growing list of accolades, you’ll find Bon Appetit’s “Food Artisan” award, as well as the James Beard Foundation’s “Outstanding Chef” award. Silverton has also authored eight cookbooks, including Pastries from the La Brea Bakery and The Mozza Cookbook. When she’s not in the kitchen, she’s serving as a member of the Macy’s Culinary Council, as well as supporting and fundraising for several charities including Alex’s Lemonade Stand Foundation.