TENTH ANNUAL - SAVE THE DATE – OCTOBER 2-25, 2020日本語
Native Angelena Dahlia Narvaez developed her love for food through after school cooking for her family in Highland Park, California. Trading the classroom for the kitchen, Narvaez left school for a job at the Conga Room when she was 22. Looking to take the next step in her career, she confidently strode through the doors of the legendary La Brea Bakery and asked for a simple counter job.
She never worked a minute behind the counter, moving directly to the kitchen of the neighboring, James Beard Award winning Campanile. Here she began building her relationship with her mentor, Nancy Silverton. In 2003 Narvaez was named Executive pastry chef, running one of the country’s most distinguished pastry departments.
Narvaez left Campanile in 2006 to take on the role of Executive Pastry Chef for what was to soon become the wildly successful Mozza group restaurants. She developed the opening menus and pastry departments for the three Los Angeles kitchens (Pizzeria Mozza, Osteria Mozza and Chi Spacca) as well as overseeing the Newport Beach property.
In 2008, Osteria Mozza received its first Michelin Star, and in 2010 Narvaez contributed her recipes to the hit Mozza cookbook and in 2016 Mozza at Home. Narvaez’s work has been celebrated in publications including the Los Angeles Times, LA Weekly, New York Times, Bon Appetit, Food &Wine Magazine, GQ and Metropolitan Home.
Narvaez is also a culinary innovator for Nancy’s Fancy, Nancy Silverton’s retail gelato line.
In 2016, Narvaez was awarded the James Beard Foundation Award for Best Pastry Chef, a national title.
WHY DID YOU BECOME A CHEF?
I became a chef because I was drawn to the idea of cooking for others.
HOW DO YOU DESCRIBE YOUR COOKING IN THREE WORDS?
Seasonal, artisanal, rustic.
WHAT IS YOUR GO-TO MEAL AFTER A BUSY DAY?
HOW DO YOU SPEND YOUR TIME WHEN YOU’RE NOT IN THE KITCHEN?
I enjoy my down time cooking for myself, friends and family. Plus, movie watching, reading and traveling.
WHAT THE ONE LOCAL INGREDIENT YOU’RE EXCITED TO COOK WITH DURING HFWF19?
Passion fruit and pineapple!
WHAT KEEPS YOU RETURNING BACK TO THE ISLANDS?
The beaches, the sunsets and the festival!
IF YOU WERE NOT A CHEF, WHAT WOULD YOU BE AND WHY?
If I wasn’t a chef, I think I would work with animals, so probably a vet or dog trainer