Nancy Silverton

Also Known As: Nancy Silverton • Born: 05/20/1954

Nancy Silverton is a well-known American chef, baker, and restaurant owner who has significantly impacted the food world. She was born on June 20, 1954, in Los Angeles, California, and is famous for bringing sourdough and artisan bread into the spotlight in the U.S. Her culinary journey started when she realized her passion for cooking during her freshman year at Sonoma State University. She then trained at Le Cordon Bleu in London and the Ecole Lenotre Culinary Institute in France. After returning to Southern California in 1979, Silverton worked at Michael’s in Santa Monica, learning from top chefs. In 1982, she became the opening pastry chef at Wolfgang Puck’s Spago. Silverton’s expertise in bread baking flourished when she co-founded La Brea Bakery with her then-husband Mark Peel and Manfred Krankl. Her attention to detail and dedication made La Brea Bakery a leader in artisan bread. 1989 Silverton and Peel opened Campanile, a restaurant that became a key player in American cooking. The restaurant’s success and Silverton’s hard work won her the James Beard Foundation’s Outstanding Pastry Chef award in 1991. She has also written several cookbooks, sharing her cooking skills and recipes with many.

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