Chef Silvia Barban – The Pasta Prodigy of Brooklyn | Italian Soul, Global Vision |Top Chef Star & Artisan Pasta Queen of Brooklyn |Executive Chef & Co-Owner of LaRina | Top Chef Season 14 Finalist |Master of Handmade Pasta | Italian Roots, Brooklyn Spirit |Culinary Artist, Top Chef Competitor, and Pasta Innovator
I love making pasta… I’m fascinated with the different shapes and flavors I can create.”
Early Life: A Tale of Two Italys
Chef Silvia Barban’s culinary journey began in the heartlands of Northern Italy, a region known for its refinement, structure, and elegant approach to food. Born amidst the picturesque landscapes and centuries-old traditions of the north, Silvia’s earliest memories are rooted in the aromas of simmering broths, fresh herbs, and handmade dough. Her household was one where food was not simply cooked—it was honored. It represented rhythm, ritual, and respect. Her family instilled in her an early awareness of quality, seasonality, and the slow, patient art of Italian cooking.
Yet, what truly made Silvia’s early life remarkable was the cultural duality she experienced. While she spent her school year in the structured north, her summers were deeply immersed in the raw beauty and boldness of Calabria, her mother’s homeland in Southern Italy. This contrast was not just geographical—it was culinary. In Calabria, food exploded with spice, color, and passion. It was hearty, emotional, and often prepared with little more than intuition and ancestral knowledge. From the north, Silvia learned precision; from the south, she embraced freedom.
At the center of Silvia’s earliest culinary inspiration was her maternal grandmother—a woman of few words but endless wisdom. Her kitchen was Silvia’s first classroom. Whether rolling out pasta sheets or stirring pots of ragù, her grandmother taught her that food is a form of love and legacy. The simplicity of ingredients like olive oil, garlic, and tomatoes became Silvia’s language of affection.
Tragically, Silvia’s grandmother passed away when Silvia was only ten years old. The grief of losing her mentor and role model so young carved a deep emotional imprint. But it also sparked a defining realization: Silvia wanted to bring people joy through food, just as her grandmother had. Cooking, for her, became a tribute, a purpose, and a form of healing.
This fusion of north-south influences, paired with a personal mission rooted in love and memory, set Silvia on an unshakable path. Her early life wasn’t just the foundation of a culinary career—it was the emotional and cultural blueprint of everything she would later become.
Education: Building a Foundation of Excellence
Determined to transform her passion into a profession, Silvia enrolled in the prestigious E. Maggia Culinary School in Stresa, Italy. Located near the picturesque Lake Maggiore, this institution is known for producing some of Italy’s top culinary talent. Here, Silvia received classical training in culinary techniques, pastry, and hospitality. The school emphasized both discipline and creativity, providing a strong technical foundation while encouraging its students to explore their unique culinary voice.
During her time at culinary school, Silvia began to sharpen her skills, particularly in traditional Italian cuisine. However, even then, she showed a knack for innovation—often merging the techniques she learned in class with the flavors of her dual regional heritage. Her instructors quickly recognized her drive, creativity, and sense of purpose, setting her apart from her peers.
The Formative Years: Learning from Legends
After completing culinary school, Silvia dove headfirst into the professional kitchen. Her career began under the mentorship of none other than Gualtiero Marchesi, widely regarded as the godfather of modern Italian cuisine. Marchesi was not just a chef but a visionary—known for his minimalist yet profound reinterpretations of Italian classics. Working in Marchesi’s kitchen gave Silvia a firsthand look at how elegance and restraint could redefine tradition. It was a rigorous and demanding environment, but it laid the groundwork for her precision and philosophy.
From there, she moved into the pastry section under Giancarlo Perbellini, another Michelin-starred maestro. Pastry work is known for requiring intense precision and patience, and Silvia embraced the challenge. She eventually advanced to the role of Chef de Partie, gaining experience not just in execution, but in leadership and multitasking.
Working under these two culinary titans equipped Silvia with a rare combination of finesse and boldness. She learned how to respect tradition while fearlessly pushing boundaries—a duality that would become a hallmark of her own culinary identity.
Crossing Oceans: A New Chapter in New York
In 2012, Silvia made a pivotal decision that would reshape her future: she moved to New York City. The opportunity came in the form of an invitation to help open Giovanni Rana Pastificio e Cucina, an upscale Italian restaurant in Chelsea Market. The project was a bold venture aimed at introducing high-quality, handmade Italian pasta to the American market in a casual yet refined setting.
At Giovanni Rana, Silvia started as part of the opening team and quickly earned a reputation for her skill and dedication. Her natural leadership and understanding of Italian cuisine saw her promoted to the role of Sous Chef. This experience introduced her to the complexities of American dining expectations, ingredient sourcing in the U.S., and managing a high-volume kitchen while maintaining artisanal standards.
Silvia also began connecting more deeply with the multicultural layers of New York’s food scene. She embraced ingredients from other cultures, experimented with fusion techniques, and started to dream of having a space where she could fully express her culinary identity.
Aita: A First Taste of Leadership
By 2014, Silvia was ready to take the reins as a head chef. She became the Executive Chef at Aita, a beloved neighborhood Italian restaurant in Clinton Hill, Brooklyn. Aita was known for its seasonal menus and warm, rustic atmosphere, making it a perfect fit for Silvia’s ethos.
At Aita, Silvia implemented a seasonal farm-to-table approach, building strong relationships with local farmers and purveyors. Her menus reflected a deep respect for both traditional Italian dishes and the New York terroir. Diners praised her handmade pastas, inventive sauces, and her ability to transport people to Italy with every bite.
More than just a chef, Silvia became a community figure—hosting pasta-making workshops, collaborating with local artisans, and cultivating a loyal following. Her leadership style was hands-on, warm, and empowering—especially for the young women who joined her kitchen brigade.
Top Chef: A National Stage
Silvia’s rise took a national turn in 2016, when she competed in Bravo’s “Top Chef” Season 14. The show brought together culinary talents from across the U.S., placing them in high-pressure challenges designed to test creativity, speed, and mastery.
Silvia stood out for her unapologetically Italian approach, her skill with handmade pasta, and her infectious energy. She quickly became a fan favorite—not only for her food but for her charisma, resilience, and confidence. While she didn’t win the title, the exposure elevated her profile across the country and cemented her status as one of New York’s rising culinary stars.
“Top Chef” gave Silvia a platform to share her story, her style, and her culture. It also expanded her network, allowing her to connect with other chefs, investors, and collaborators who appreciated her vision.
LaRina Pastificio e Vino: A Culinary Dream Realized
Following her time on Top Chef, Silvia co-founded LaRina Pastificio e Vino, a modern Italian trattoria in Fort Greene, Brooklyn. The name “LaRina” is derived from an affectionate Italian term, reflecting both tradition and intimacy. Silvia’s dream was to create a space that felt like home—where pasta was made fresh every day, and every dish told a story.
LaRina quickly became a critical and commercial success. It was praised for its vibrant pastas, inventive yet comforting sauces, and expertly curated wine list. Diners were captivated by Silvia’s playful yet respectful takes on regional Italian classics—like beet-filled cappellacci, squid ink spaghetti with bottarga, and her signature lasagna with wild boar ragù.
As Chef and Co‑Owner, Silvia wears many hats—menu development, team mentorship, event hosting, and even pasta-making demos. Her leadership is grounded in passion and inclusivity, fostering a diverse team and prioritizing women in the kitchen.
Culinary Philosophy: Pasta as Poetry
Silvia has often said:
“I love making pasta… I’m fascinated with the different shapes and flavors I can create.”
This quote encapsulates her philosophy: pasta is not just food, it’s a medium of expression. Silvia approaches pasta-making with the creativity of an artist and the discipline of a craftsman. Each shape tells a different story. Each sauce reflects a season, a memory, or a place.
At LaRina, she respects traditional methods—bronze-die extrusion, hand-rolled sheets—but also infuses her creations with global elements, whether it’s using local produce or playing with flavor pairings beyond the classic Italian canon. She believes that to keep tradition alive, it must evolve.
She also emphasizes authenticity over trend, ingredients over gimmicks, and hospitality over ego. Her food doesn’t scream; it sings—softly, soulfully, and confidently.
Media & Public Engagements
Silvia is not just a chef behind the stove—she is a dynamic media personality and educator. She is active on Instagram under @chefsilviabarban, where she shares behind-the-scenes looks at her kitchen, pasta tutorials, and restaurant events. With over 21K followers, her page is a hub for pasta lovers and aspiring chefs.
She has participated in culinary festivals, charity events, and live demonstrations across the country. Notably, she was featured in #ButtaLaPasta, a virtual pasta series hosted by La Cucina Italiana USA. Silvia also collaborates with Corto Olive Oil as a brand ambassador, where she shares recipes and cooking tips focused on high-quality olive oil usage.
Speaker & Culinary Advocate
Silvia is represented by the All American Speakers Bureau, where she is available for keynote speeches, virtual demos, and culinary panels. Her speaking topics often include:
- Women in Culinary Leadership
- Italian Culinary Heritage
- The Art and Science of Pasta Making
- Sustainable Sourcing & Seasonality
- Building a Restaurant Brand in NYC
Her virtual appearance fees typically range between $5,000 and $10,000, reflecting her stature and demand as a culinary voice.
Legacy and Future Vision
Today, Chef Silvia Barban stands at the intersection of tradition and transformation. Her work at LaRina continues to inspire young chefs, especially women and immigrants, to believe in their culinary dreams. She envisions expanding her brand—perhaps with a second location, a cookbook, and even a pasta line.
She remains a vocal advocate for sustainability in the kitchen, women’s rights in hospitality, and respectful fusion cuisine. Her dream is not just to serve good food but to create a ripple effect—where tradition is preserved, new voices are heard, and pasta continues to bring people together across continents.
Summary
| Category | Details |
|---|---|
| Name | Silvia Barban |
| Birthplace | Northern Italy |
| Education | E. Maggia Culinary School, Stresa |
| Key Mentors | Gualtiero Marchesi, Giancarlo Perbellini |
| Key NYC Roles | Sous Chef – Giovanni Rana, Executive Chef – Aita |
| Flagship Restaurant | LaRina Pastificio e Vino (Brooklyn) |
| TV Recognition | Top Chef Season 14 |
| Specialty | Handmade Pasta, Regional Italian Fusion |
| Philosophy | “Pasta is a language. I use it to tell my story.” |
| Social Media | @chefsilviabarban |
| Booking | All American Speakers Bureau |
| Public Fee | $5,000 – $10,000 (virtual appearances) |
External Links
- 🌐 Official Website
- 🍝 LaRina Pastificio e Vino
- 📷 Instagram – @chefsilviabarban
- 🎤 Booking Page – AAE Speakers https://www.allamericanspeakers.com/celebritytalentbios/Silvia+Barban/451720
- 📺 Top Chef Season 14 https://www.bravotv.com/top-chef/season-14
- 🧈 Corto Olive – Profile Feature
- 🍝 La Cucina Italiana Event
From Stresa to Brooklyn: Silvia Barban’s Culinary Odyssey
Silvia Barban’s journey from a curious Italian child watching her grandmother cook to becoming a celebrated chef in New York City is one of heart, heritage, and sheer determination. Born in Northern Italy and shaped by her summers in Calabria, Silvia carried with her a deep-rooted passion for food that blended structure with soul. Inspired by family traditions and fueled by the memory of her late grandmother, she pursued formal training at the prestigious E. Maggia Culinary School in Stresa, a decision that marked the start of her culinary odyssey.
Her professional career began under culinary giants like Gualtiero Marchesi and Giancarlo Perbellini, where she mastered classical Italian techniques and honed her precision in both savory and pastry kitchens. Eager to grow beyond borders, she took a bold leap in 2012, moving to New York City to help launch Giovanni Rana Pastificio e Cucina. There, she rose to the role of Sous Chef, adjusting to a new culinary landscape while holding tight to her Italian roots.
By 2014, Silvia had earned her first Executive Chef position at Aita, a neighborhood gem in Brooklyn, where she introduced seasonally inspired Italian menus. Her big break came in 2016 when she competed on Bravo’s Top Chef Season 14, showcasing her vibrant energy and pasta mastery on a national stage.
That same year, she co-founded LaRina Pastificio e Vino, her flagship restaurant in Fort Greene. At LaRina, Silvia channels her personal story into every plate—handmade pasta that speaks of home, innovation, and identity.
From her humble beginnings in Italy to becoming one of Brooklyn’s most beloved chefs, Silvia’s journey is a powerful blend of tradition, reinvention, and unwavering passion.