Nancy Silverton

Biography

Nancy Silverton pioneered the artisan bread movement in America and built the Mozza restaurant empire, becoming one of Los Angeles's most influential culinary figures. Born in California in 1954, Silverton studied at Le Cordon Bleu before becoming the original pastry chef at Wolfgang Puck's Spago. In 1989, she co-founded La Brea Bakery with her then-husband Mark Peel, introducing Angelenos to European-style artisan breads with crispy crusts and complex flavors from natural starters. The bakery became so successful that it grew into a national brand, though Silverton eventually sold her stake. Her greatest achievement came in 2007-2008 when she partnered with Mario Batali and Joe Bastianich to open Pizzeria Mozza and Osteria Mozza in Los Angeles, creating the "Mozzaplex" that redefined Italian dining in America. Osteria Mozza earned one Michelin star (maintained through 2025) plus a Michelin Green Star for sustainability. Signature dishes include her legendary burrata with roasted tomatoes and pesto, Nancy's Chopped Salad (the most requested menu item), orecchiette with sausage, and wood-fired pizzas. The mozzarella bar became an LA institution where fresh Italian cheeses are prepared tableside. She expanded with chi SPACCA steakhouse (2013) featuring dry-cured charcuterie and porcini-rubbed meats. Her empire now includes locations in Washington DC, Singapore, and Mexico. Featured on Netflix's Chef's Table (2017), Silverton won the James Beard Outstanding Chef Award in 2014. Her recent ventures include Soho House West Hollywood and partnerships with Rick Caruso. Despite recent closures in London and Newport Beach, her core LA restaurants thrive, proving Silverton's enduring influence on American-Italian cuisine.

Origin Story

Nancy Silverton's epiphany came not in a kitchen but in a London bakery during her honeymoon in 1982. Biting into a properly made baguette with a crackling crust and complex, yeasty interior, she realized everything she'd eaten in America was a lie—soft, cottony, flavorless. She'd been Wolfgang Puck's pastry chef at Spago, comfortable making desserts, but this bread awakened something primal. Back in LA, she became obsessed, reading every bread book, experimenting with natural starters, failing repeatedly. Her husband thought she'd lost her mind as their kitchen filled with failed loaves. But when she finally achieved that perfect crust in her home oven, she knew she had to share it. Opening La Brea Bakery in 1989, she brought real bread to Los Angeles—and America would never be the same.

Signature Dish

Burrata with Roasted Tomatoes and Pesto

Achievements

• Founded La Brea Bakery, pioneering artisan bread in America
• Created Mozza restaurant empire with Michelin-starred Osteria Mozza
• James Beard Outstanding Chef Award (2014)
• Featured on Netflix Chef's Table series

Career Highlights

• Co-founded La Brea Bakery (1989), pioneering artisan bread
• Opened Pizzeria Mozza and Osteria Mozza (2007-2008)
• Osteria Mozza earned and maintains Michelin star and Green Star
• Featured on Netflix's Chef's Table (2017)

Awards & Honors

• James Beard Outstanding Chef Award (2014)
• One Michelin star at Osteria Mozza
• Michelin Green Star for sustainability
• Multiple cookbook awards

Legacy & Impact

Silverton brought European artisan bread culture to America and redefined Italian-American dining through her Mozza empire. Her emphasis on handmade pastas, wood-fired cooking, and quality Italian imports set new standards for American interpretations of Italian cuisine.

Pro Tips

• Great bread needs time - slow fermentation with natural starters develops complex flavors
• The best pizza dough requires high hydration and a blazing hot oven for that perfect char
• Fresh burrata should be eaten the day it's made - it's a completely different experience

Cookbook

The Mozza Cookbook: Recipes from Los Angeles's Favorite Italian Restaurant