Nancy Silverton

Chef
Nancy Silverton

Los Angeles

About Nancy Silverton

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.

My Venues

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

Where I Go Out

Roasted cauliflower
Roasted cauliflower
A.O.C.
$$$, Happy Hour, Italian, Wine Bar, Full Bar, Outdoor Seating, Reservations, Tapas, Beverly Grove
"This dish brings me back to AOC, Suzanne Goin's small plate restaurant. The cauliflower is roasted in a wood-burning oven with curry and a red-wine vinaigrette that penetrates deep into the florets. It spices up cauliflower's dull reputation."
Nancy Silverton
Chef
Nancy Silverton
Pizzeria Mozza, Osteria Mozza...
Chopped sirloin
Chopped sirloin
Jar Restaurant
$$$, Modern, American, Steakhouse, Outdoor Seating, Beverly Grove
"Whenever I eat at the bar here, I find it hard not to order the thick, juicy mound of chopped sirloin topped with a sunny-side egg and served with a green peppercorn sauce. The coarse meat, the runny egg and the luscious sauce mingle in one delicious bite after another. A thick slab of sourdough brings it all together."
Nancy Silverton
Chef
Nancy Silverton
Pizzeria Mozza, Osteria Mozza...
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At My Venues

Pane bianco with n'duja
Pane bianco with n'duja
Chi Spacca
$$$$, Reservations, Italian, Melrose
"The thick-cut white bread is roasted in the wood-fired oven until crispy and oily on both sides. That alone would be enough, but served with the spreadable salami, n'duja, it's out of control."
Dana Cree
Chef
Dana Cree
1871 Dairy
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