Nancy Silverton at Pizzeria Mozza

Bio

Nancy Silverton is a chef and the 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. She also founded the world-renowned La Brea Bakery, as well as Campanile Restaurant. She 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.

Accolades

  • Best Pastry Chef
    James Beard Foundation
  • Nominee for Outstanding Chef
    James Beard Foundation
  • Author
    The Mozza Cookbook
  • Founder
    La Brea Bakery
  • 101 Best Restaurants in America (Osteria Mozza)
    The Daily Meal
  • ChefsFeed Winner
    One of the Best Things to Eat in LA

My Restaurants

Where I Eat

Behind the Scenes

Chef Nancy Silverton reviews  at post.venue.name
"Thanks to @localeboulder, we were inspired to create this bountiful Spring addition to the menu. Pizza Primavera ✨peas, tendrils, asparagus, green garlic, ricotta & mozzarella 🌱#mozzaplex #seasonal #EEEEEATS"
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From My Menu

Chef Walter Manzke reviews Margherita pizza at Pizzeria Mozza
$$$ | Dessert, | Italian, | Pizza
West Hollywood
1 Review
"All you need to know is that Nancy Silverton makes the best crust in town and the margherita shows it off more than any other choice."
Chef Ricardo Zarate reviews Goat cheese & leeks pizza at Pizzeria Mozza
$$$ | Dessert, | Italian, | Pizza
West Hollywood
1 Review
"I love the combination of Coach Farm goat cheese, leeks, scallions, garlic and bacon on this pizza. It's crunchy, smoky and savory. Perfect with a glass of white wine."
Chef Suzanne Goin reviews Gelato at Pizzeria Mozza
$$$ | Dessert, | Italian, | Pizza
West Hollywood
1 Review
"I love everything at Pizzeria Mozza, but I cannot leave without a bowl of the amazing gelato. It has such an unbelievable texture and mouthfeel! With some pine nut cookies, you are done."