From her role as Executive pasty chef at the James Beard Award winning Campanile to creating desserts for the Mozza empire, Dahlia Narvaez worked with Nancy Silverton on the Mozza cookbook and was nominated for a James Beard Award for Outstanding Pastry Chef in 2012. Amazingly talented and absolutely someone whose desserts are a mandatory part of the experience.
“Osteria Mozza is a casual restaurant where people dress to impress…” Presided over by always-dressed-to-impress Nancy Silverton, Osteria Mozza goes from strength to strength. From exquisite handmade pastas to grilled beef tagliata to Pastry Chef Dahlia Narvaez’s rosemary olive oil cakes. Osteria Mozza’s is a menu Angelenos can recite by heart: the greatest hits.
Native Angelena Dahlia Narvaez developed a love for food when cooking for her family after school in Highland Park. At the age of 22, when she was “tired of carrying a backpack” in college, Dahlia took a job at the Conga Room before the fatefully meeting Nancy Silverton. Thinking that she wanted a counter job, she quickly moved through the restaurant and was named Executive Pastry Chef in 2003 at the James Beard Award winning Campanile. She worked for Suzanne Tracht at JAR before Nancy Silverton announced her partnership with Mario Batali and Joe Bastianich and the MOZZA Empire was born.