Background and career
After attending Sonoma State University in Rohnert Park, California, Silverton trained at Le Cordon Bleu cooking school in London, England and at the Ecole Le Notre in Plaiser, France. She is the co-founder and head baker at La Brea Bakery as well as the head pastry chef at Campanile Restaurant, both in Los Angeles. She opened these two businesses with her ex-husband Mark Peel.
Silverton also owns two restaurants on the corner of Highland and Melrose in Los Angeles, Pizzeria Mozza and Osteria Mozza. Originally opened as a side venture, Pizzeria Mozza has garnered accolades for its artisan-style pizzas.
Silverton and the late Amy Pressman, one of the original cooks at Spago, opened an upscale hamburger eatery called Short Order at the Original Farmers Market on the corner of 3rd and Fairfax in Los Angeles in the autumn of 2011.
She has three children: Oliver Silverton-Peel, Benjamin Silverton-Peel, and Vanessa Silverton-Peel.
- Nancy Silverton (1996). Breads from the La Brea Bakery. Villard Books. ISBN 0-679-40907-6 (USA)
- Nancy Silverton (2000). Nancy Silverton's Pastries from the La Brea Bakery. Villard Books. ISBN 0-375-50193-2 (USA)
- Nancy Silverton (2002). Nancy Silverton's Sandwich Book: The Best Sandwiches Ever—from Thursday Nights at Campanile. Knopf. ISBN 0-375-41260-3 (USA)
- Best of Food & Entertaining, "Food Artisan", 1999, Bon Appétit
- Best Pastry Chef of the Year, 1990, James Beard Foundation 
Nancy Silverton has received many awards including: 2006 LA Times, The West 100: The most influential people in Southern California 2005 WCR Golden Bowl Award, recognizes excellence in baking and pastry arts 2004 International Star Diamond Award for Outstanding Hospitality 2003 RCA Pioneer Award 2003 James Beard, nominated for Outstanding Service 2002 James Beard, nominated for Outstanding Service 2001 James Beard Outstanding Restaurant Award, Campanile 1999 Bon Appetite Best of Food & Entertaining, "Food Artisan" 1999 Nation's Restaurant News "50 New Taste Makers" 1997 IACP Julia Childs Cookbook Awards Nominee 1997 James Beard, Nominee, Best Cookbook of the Year, Baking 1997 DiRoNA, Distinguished Restaurant of North America 1996 Nation's Restaurant News Fine Dining Award 1995 Chocolatier Magazine, One of the 10 Best Pastry Chefs 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 1990 Food & Wine Magazine, Best New Chefs