Chef Nancy Silverton: Michelin Chef
Michelin-starred chef and restaurateur Nancy Silverton inspires audiences through culinary innovation, artisanal craftsmanship, and leadership that transformed modern American dining culture.
Quick Facts:
- Michelin-starred chef and internationally acclaimed restaurateur
- Co-founder of the influential La Brea Bakery
- Former pastry chef and founding partner at Spago
- Graduate of Le Cordon Bleu cooking school in London
- Formats:
- Keynote Speaker | Chef | Restaurateur | Culinary Innovator
- Audiences:
- Hospitality leaders, culinary professionals, entrepreneurs, leadership conferences, food and beverage events, luxury brands, and organizations focused on creativity, craftsmanship, and innovation.
- Outcomes:
- Learn how innovation and craftsmanship drive long-term excellence
- Gain insight into leadership, creativity, and entrepreneurial growth
- Understand the importance of quality, resilience, and authenticity in building a brand
- Travels from: Los Angeles, CA
- **Fee range: $50,001 - $75,000
Talent Services
Talent Short Bio
Nancy Silverton is a Michelin-starred chef, restaurateur, author, and culinary pioneer whose influence has helped redefine modern American dining and artisanal baking. With a career spanning decades, Nancy is celebrated for her extraordinary craftsmanship, commitment to quality, and innovative approach to food that has shaped both the restaurant industry and contemporary culinary culture.
Trained at the prestigious Le Cordon Bleu in London, Nancy built a strong foundation in classical French techniques before helping launch one of Los Angeles’ most iconic restaurants, Spago, alongside celebrated chefs Wolfgang Puck and Mark Peel. As Spago’s pastry chef, she elevated desserts into a defining part of the fine dining experience and established herself as one of the culinary industry’s most respected creative talents.
In 1989, Nancy co-founded La Brea Bakery, a small Los Angeles storefront that became one of the most influential artisanal bakeries in the United States. Her dedication to traditional baking methods, exceptional ingredients, and handcrafted quality helped ignite a nationwide resurgence in artisanal bread-making. La Brea Bakery’s sourdoughs and baguettes became highly sought after by top chefs and restaurants across the country.
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Fee Range Information
All talent fees exclude VAT, travel and accommodation where required.