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 Angeles, California.

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.

Mark Peel and Nancy Silverton have three children: Vanessa, Benjamin and Oliver.

In October, 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.


  • 1997 IACP Julia Childs Cookbook Awards Nominee
  • 1997 DiRoNA, Distinguished Restaurant of North America
  • 1997 James Beard, Nominee, Best Cookbook of the Year
  • 1996 Nation's Restaurant News Fine Dining Award
  • 1995 Chocolatier Magazine, Pastry Chef of the Year.
  • 1995 Southern California Restaurant Writers, Restaurant of the Year & Restaurateur of the Year.
  • 1994 Los Angeles Culinary Master of the Year,
  • The 1994 Fine Spirit Wine & Food Tasting Exhibition.
  • 1990 James Beard "Who's Who in American Cooking".
  • 1990 James Beard Best Pastry Chef of the Year.
  • 1989 Food & Wine Magazine, Best New Chefs.

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