Los Angeles
THE LATES BUZZ AND TRENDS |WHAT TO DO NOW|CALENDAR OF EVENTS
EAT
CATEGORIES (All)

If a restaurant is not excellent in more than one way, FOOD, CONTINUITY OF CUISINE, SERVICE, ATMOSPHERE and LONGEVITY we will not include it on this page.
We reserve the rights of our selection panel to choose the appropriate establishments for our website.
Published: August  21, 2014

Osteria Mozza

NANCY SILVERTON Chef Nancy Silverton began her delicious career in Sonoma, California, where she started working in a vegetarian kitchen in her college dormitory. After discovering cooking was her passion, she decided to pursue an "official" culinary education, and enrolled in Le Cordon Bleu cooking school in London, England.

Graduating with a solid foundation in culinary arts, Silverton returned to the states to begin working at Michael's restaurant in Santa Monica, CA under Jimmy Brinkeley. It was there that Silverton discovered her passion for pastry and returned to Europe to attended Lenotre Culinary Institute in Plasir, France to perfect her skills.

Upon returning to the states Nancy was invited by Wolfgang Puck to be the head pastry chef at his world renowned southern California restaurant, Spago.

Share:


Essentials


Address :

Osteria Mozza 6602 Melrose Ave Los Angeles-CA

Phone :

+1 310 2970100

Hours :

Monday a Sunday 5:00 PM a 10:00 PM

Payment Methods:

     

Website:

Osteria Mozza »
Published: August  21, 2014

Osteria Mozza

NANCY SILVERTON Chef Nancy Silverton began her delicious career in Sonoma, California, where she started working in a vegetarian kitchen in her college dormitory. After discovering cooking was her passion, she decided to pursue an "official" culinary education, and enrolled in Le Cordon Bleu cooking school in London, England.

Graduating with a solid foundation in culinary arts, Silverton returned to the states to begin working at Michael's restaurant in Santa Monica, CA under Jimmy Brinkeley. It was there that Silverton discovered her passion for pastry and returned to Europe to attended Lenotre Culinary Institute in Plasir, France to perfect her skills.

Upon returning to the states Nancy was invited by Wolfgang Puck to be the head pastry chef at his world renowned southern California restaurant, Spago.