Career

Nancy Silverton’s career is marked by her exceptional talent and influence in the culinary world. Her expertise in baking, particularly in artisanal bread, has set her apart as a leading figure in the industry. As the co-founder of La Brea Bakery in 1989, Silverton revolutionized bread-making in the United States. She championed the use of natural fermentation processes and high-quality ingredients, bringing the art of European-style bread to American consumers. The success of La Brea Bakery not only established Silverton as a master baker but also paved the way for a broader appreciation of artisanal bread in the country.

In addition to her baking prowess, Silverton’s culinary endeavors extended to the realm of Italian cuisine. Her partnership with her then-husband, Mark Peel, led to the opening of Campanile, a renowned restaurant in Los Angeles. Campanile embraced a farm-to-table approach, emphasizing seasonal ingredients and showcasing Silverton’s expertise in creating delectable, ingredient-driven dishes. Silverton’s commitment to quality and her passion for Italian flavors and techniques resulted in a dining experience that earned critical acclaim and a dedicated following.

Beyond her successful bakery and restaurant ventures, Nancy Silverton has authored several cookbooks, including “Nancy Silverton’s Breads from the La Brea Bakery” and “Mozza at Home.” She has also appeared as a judge on cooking competition shows such as “Top Chef Masters” and “Cutthroat Kitchen.” Through her culinary expertise, entrepreneurial spirit, and commitment to excellence, Nancy Silverton has left an indelible mark on the world of baking and Italian cuisine.