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Outbyte PC Repair FREERepair Windows errors before they cause bigger problemsFix Now →Outbyte Driver Updater FREEScan for outdated or missing drivers - takes under a minuteDriver Scan →Nancy Silverton’s restaurant career connects pastry and breadmaking to acclaimed Los Angeles restaurants. Its defining landmarks include La Brea Bakery and Campanile, followed by Pizzeria Mozza, Osteria Mozza, Mozza2Go, and chi SPACCA. The story is not a complete, date-by-date chronology, but it shows how Silverton’s work as a baker and pastry chef became part of a broader restaurant group.
How Nancy Silverton found her way into cooking
Silverton has recalled that in 1974, while working in her college dormitory kitchen, she realized she wanted to become a chef. Food & Wine recounts that milestone in a July 2024 column, alongside a later turning point in her career.
Her early professional path included working with Jonathan Waxman at Michael’s and Wolfgang Puck at Spago, according to an Escoffier School of Culinary Arts interview page published July 2, 2024. Those kitchens preceded her work opening La Brea Bakery and Campanile.
La Brea Bakery and Campanile: bread, pastry, and savory cooking
La Brea Bakery and Campanile are central anchors in Silverton’s career. At Campanile, her partnership with co-owner and co-chef Mark Peel brought together distinct strengths: Silverton was responsible for pastry and baking, while Peel oversaw most of the savory dishes, according to Food & Wine’s July 2024 account.
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In 1990, Silverton and Peel were named Food & Wine Best New Chefs. Campanile had been open for less than a year. The recognition marked an early career milestone for the pair and reflected the complementary work behind the restaurant.
The Mozza restaurants: a later chapter
Silverton’s later Los Angeles work expanded through the Mozza Restaurant Group. The Escoffier interview describes her as a co-owner of Pizzeria Mozza, Osteria Mozza, Mozza2Go, and chi SPACCA. A 2018 Los Angeles Times guide grouped those four restaurants as the city’s “Mozzaplex,” a useful historical snapshot rather than confirmation of their present-day operating status.
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- Pizzeria Mozza: Part of the group’s restaurant lineup and one of the locations identified in the 2018 Los Angeles Times guide.
- Osteria Mozza: Also identified in the guide and in the Escoffier interview’s list of Silverton’s co-owned restaurants.
- Mozza2Go: A further member of the Los Angeles group in those sources.
- chi SPACCA: The fourth restaurant named in both the Escoffier interview and the historical guide.
These sources establish the career connection and the named restaurants, but they do not provide a complete opening-date chronology or establish the current status of every location. A Food & Wine Classic biography also reports that Max & Helen’s opened in Los Angeles in 2025 and that Spacca Tutto in Pacific Palisades was scheduled to open in 2026. Those are time-sensitive claims in an event biography, not a current operating-status check; confirm directly with the restaurants before planning a visit.
Cookbooks offer another way into Silverton’s cooking
For readers interested in trying the food associated with this career, Silverton’s cookbooks provide a practical next step. A Food & Wine Classic biography names The Mozza Cookbook and The Cookie That Changed My Life, which it says was released in 2023. These are cooking resources, not biographies, and current retailer availability may vary.
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What the career arc reveals
Silverton’s path is notable for the way baking and pastry remain part of a larger restaurant identity. Her early work at Michael’s and Spago led into La Brea Bakery and Campanile, where she and Peel combined baking and pastry with savory cooking. The Mozza restaurants represent a later expansion of that work into a multi-restaurant group.
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