Silvia Barban was born and raised in Northern Italy where she learned to combine its cuisine rich in butter, cheese and olive oil with the fresh tastes of her mother’s southern Calabrian heritage. From “E.Maggia” Stresa culinary school, Barban began to find her way in the kitchen of the Maestro of Italian cuisine, Gualtiero Marchesi. She worked as a pastry chef, learning to cook modern and traditional dessert for Giancarlo Perbellini, and later moving into the kitchen as chef de partie. In 2012, she made the move to New York for the opening of Giovanni Rana Pastificio e Cucina. She was originally meant to be a part of a three month consulting team, 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, and has directed the restaurant using fresh local produce to create traditional and modern Italian dishes from her native Italian heart. She is also the Executive Chef and co-owner of LaRina Pastificio & Vino, working with Giulia Pelliccioni and Roberto Aita.