Silvia Bianco Biography

Silvia Bianco began her career as a professional chef in 1993, when she founded her restaurant Biscotti. After earning an MBA in marketing from Pace University in New York and working in the corporate sector for several years, she learned that while it was difficult and rewarding, it was ultimately unsatisfying. Leaving the corporate world and landing in the kitchen, she put her confidence in a Force greater than herself to direct her to the means to use her abilities and talents in a way that would bring joy to herself and others. It was like returning home. Her childhood was spent in the kitchen. It was in her grandmother kitchen where intuition first toyed with producing the dishes of her native Italy and subsequently in her restaurant kitchen where the inspired creations of her imagination both culinary and otherwise found a welcoming outlet. Her Ridgefield, Connecticut restaurant, Biscotti, immediately became a local favorite, earning a Zagat Award of Distinction year after year. In addition to the palate delights she delivered every day to her restaurant's grateful and increasing customers, she insisted on feeding them her opinions on food and life - expressed through her Notes From the Chef put into the menus. Because her notes are always a page lengthy, this typically resulted in more than a few giggles. As a result, she was forced to write a book.

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