Chef Silvia Barban of LaRina Pastificio & Vino - Biography

Brookyln, NY

September 2019

Born and raised in northern Italy, Silvia Barban was a hyperactive child who needed an outlet for her boundless energy. Barban’s grandmother began teaching her to cook traditional Italian dishes like polenta and baccalĂ . After her grandmother’s passing, Barban kept cooking to honor her and bring joy to her family.

After attending the Istituto di Istruzione Superiore “E. Maggia,” she worked for several notable Italian chefs, including Gualtiero Marchesi, the maestro of modern Italian cuisine, and Giancarlo Perbellini, who has two Michelin stars and owns five restaurants. 
 
In 2012, Barban moved to New York to help with the opening of Giovanni Rana Pastificio & Cucina Restaurant in Chelsea Market. Although it was supposed to be a temporary consulting job, Barban fell in love with the city and ended up staying on for two years. In 2014, Barban became the executive chef of Aita in Brooklyn, drawing inspiration from fresh local produce to create traditional and modern Italian dishes. In 2016, she opened pasta-focused LaRina Pastificio & Vino in Fort Greene, Brooklyn. She also competed on season 14 of Bravo’s “Top Chef” and was named one of Brooklyn Magazine’s “30 under 30.”