To learn where Chef Silvia Barban’s love of pasta-making began, you’ll need to go back to the beginning. Barban was born and raised in Northern Italy, where she learned to blend the region’s rich flavors with the fresh tastes of her mother’s Calabrian heritage.
After attending “E.Maggia” Stresa culinary school in Italy, Barban began working in the kitchen of the maestro of Italian cuisine, Chef Gualtiero Marchesi. She worked as a pastry chef and later as chef de partie. In 2012, she moved to New York for the opening of Giovanni Rana Pastificio & Cucina. She was originally meant to serve as a consultant, but stayed on as sous chef, relishing the opportunity to work in Manhattan.
After two years, Barban received an offer to become executive chef at Aita in Brooklyn, blending traditional and modern Italian dishes from her native heart. In 2016, she competed on Season 14 of Bravo’s Top Chef. Barban is now the executive chef and co-owner of LaRina Pastificio & Vino, a pasta-focused restaurant in the heart of Fort Greene, Brooklyn.