CHEF SILVIA BARBAN on Season 14 of TOP CHEF
Dinner at Chef SILVIA BARBAN's Aita Restaurant in Clinton Hill
- TOP CHEF & restaurateur -
Silvia Barban was born and raised in Northern Italy. She grew up cooking with her grandmother, Delia, and always admired her ability to bring people together through her cooking. That's when she decided to start cooking not only for her family but also to bring people together with her food.
She graduated from "E. Maggia" Stresa Culinary School and found her way in the kitchen of the Maestro of Italian cuisine, Gualtiero Marchesi. She worked for Giancarlo Perbellini, a two Michelin star restaurant
in Verona. In 2012, she had the opportunity to move to New York with Chef Perbellini to consult for the opening of Giovanni Rana Pastificio e Cucina. What was supposed to be only a 3-month stay there became her home. After two years as a sous chef at Giovanni Rana.
She later received an offer to become the Executive Chef at Aita in Brooklyn, where she directed the restaurant using fresh local produce to create traditional and modern Italian dishes.
In 2016, she competed in Season 14 of Bravo's Top Chef. When she arrived home from the competition, she partnered with her colleagues from Aita and opened a new restaurant, Larina Pastificio e Vino, in Fort Greene BK.
The menu is a mix of Italian experiences and pasta, drawing inspiration from her childhood in Northern and Southern Italy as well as her current travels and continues to be a beloved Fort Greene neighborhood staple.
Silvia Barban travels around all America participating in multiple festivals and events, brining her Italian flairs everywhere.
In August 2024 she partecipate at Bobby’s Triple threat on food network and she brings home the victory and the prize!
On September 2024, she opened in Crown Heights, Briscola Trattoria with Federico Cesi, Luca Pelliccioni and Andrea Mancin from Larina. A new adventure that goes deep into Italian traditional dishes and challenging people with offal and unheard vintage recipes. The restaurant received “ Best new restaurant of 2024” by New York Magazine.
In August 2025 she opens Tortelli in the heart of Carrol Garden.
With the help of James Mather and Vincenzo Ruggiero the new pasta shop become right away a great place to buy pasta and more local and Italian products but also a place to have great fresh pasta.
"I love making pasta. Not only is it fun to do, but I love the roots it has with my family. I’m fascinated with the different shapes and flavors I can create."