I O G R A P H Y
Nancy Silverton is pastry chef and co-owner of Campanile restaurant
and baker and owner of La Brea Bakery. She was born and raised in Los
Nancy was 18 years old and studying liberal arts at Cal. State University
Sonoma, when she began working as a vegetarian cook in her dormitory
kitchen. After apprenticing at a small Northern California restaurant,
she attended the Cordon Bleu in London. She then returned to Los Angeles
where she was employed as an assistant pastry chef at Michael's restaurant
in Santa Monica.
Nancy has written two successful cookbooks: Desserts (Harper
& Row) and Nancy Silverton's Breads from the La Brea Bakery (Villard
Books). She has co- authored two cookbooks with Mark:
Mark Peel and Nancy Silverton At Home:
Two Chefs Cook for Family and Friends (Warner Books) and The
Food of Campanile (Villard Books).
Nancy is currently working on another pastry book.
Peel and Nancy Silverton have three children: Vanessa, Benjamin and
1998 Bellagio Hotel opened in Las Vegas. La Brea Bakery has a second
location there which offers their baked goods to visitors and guests
of the hotel while supplying the restaurants of the hotel with artisanal
breads and baked goods.
IACP Julia Childs Cookbook Awards Nominee
DiRoNA, Distinguished Restaurant of North America
James Beard, Nominee, Best Cookbook of the Year
Nation's Restaurant News Fine Dining Award
Chocolatier Magazine, Pastry Chef of the Year.
Southern California Restaurant Writers, Restaurant of the Year &
Restaurateur of the Year.
Los Angeles Culinary Master of the Year,
1994 Fine Spirit Wine & Food Tasting Exhibition.
James Beard "Who's Who in American Cooking".
James Beard Best Pastry Chef of the Year.
Food & Wine Magazine, Best New Chefs.
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