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 Amy Pressman, one of the original cooks at Spago, are planning to open an upscale hamburger place called Short Order in Los Angeles in the winter of 2010.

She has three children: Oliver Silverton-Peel, Benjamin Silverton-Peel, and Vanessa Silverton-Peel.

• 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 California2005 WCR Golden Bowl Award, recognizes excellence in baking and pastry arts2004 International Star Diamond Award for Outstanding Hospitality2003 RCA Pioneer Award2003 James Beard, nominated for Outstanding Service2002 James Beard, nominated for Outstanding Service2001 James Beard Outstanding Restaurant Award, Campanile1999 Bon Appetite Best of Food & Entertaining, "Food Artisan"1999 Nation's Restaurant News "50 New Taste Makers"1997 IACP Julia Childs Cookbook Awards Nominee1997 James Beard, Nominee, Best Cookbook of the Year, Baking1997 DiRoNA, Distinguished Restaurant of North America1996 Nation's Restaurant News Fine Dining Award1995 Chocolatier Magazine, One of the 10 Best Pastry Chefs of the Year1995 Southern California Restaurant Writers, Restaurant of the Year & Restaurateur of the Year1994 Los Angeles Culinary Master of the Year, The 1994 Fine Spirit Wine & Food Tasting Exhibition1990 James Beard "Who's Who in American Cooking"1990 James Beard Best Pastry Chef of the Year1990 Food & Wine Magazine, Best New Chefs