Chef Nancy Silverton, who lost her nest egg from the sale of La Brea Bakery to Bernie Madoff, is doing a pretty good job of reinventing herself. A piece in the November issue of the Los Angeles Times Magazine starts out sounding a little bit like Silverton's financial reversals weren't already big news two years ago — "at 56, Nancy Silverton is starting over" — but the story goes on to look at what's been going right, starting with Osteria Mozza and Pizzeria Mozza.
“Even if I wanted to retire, I could not,” Silverton says wistfully, standing in the vacant dining room of Osteria, preparing for the dinner rush. “I’m just like every other American today—working paycheck to paycheck.”
At 56, Nancy Silverton is starting over.
Good thing, then, that Silverton simply loves her job. Because after a lifetime of success, when she should be kicking back and resting on her laurels, she’s working harder than ever. Her ambitions now reach all the way to Singapore, where she’ll open a second Pizzeria Mozza, in the new Marina Bay Sands hotel, this December. Construction starts this month on the third Pizzeria Mozza, in Newport Beach, and negotiations are under way for a possible fourth in San Diego. If that weren’t enough, there’s the prospect of becoming TV’s next chef darling—she’s awaiting word if a cooking-related pilot she shot for Bravo will be picked up.