Best New Chef All-Stars 2013
F&W has been naming Best New Chefs for 25 years, helping turn up-and-comers into superstars. Here, we highlight a mega-talent from each year, with recipes that prove deliciousness is timeless. Produced by Kate Heddings. Profiles by Pamela Kaufman with Kate Krader.
By launching La Brea Bakery in Los Angeles in 1989, Nancy Silverton helped turn Americans on to the possibilities of really good bread. In the late ’80s, most of us were content with pale, soft, squishy loaves; Silverton, the gifted pastry chef and co-founder (with Mark Peel) of Campanile, helped change that by introducing the tangy, crisp-crusted, all-natural sourdough breads she’d eaten in Europe. Silverton’s love of bread and Italian food is obvious at Pizzeria Mozza and Osteria Mozza in L.A., where she rules the mozzarella bar and creates fantastic dishes like a zesty Kale Salad with Ricotta Salata, Pine Nuts and Anchovies.