Nancy started cooking at the age of 7 with her Italian grandmother who taught all of her family to cook. Her formal training began in 1982 when she attended and graduated from Baltimore's Internatinal Culinary College. Her early years in cooking took her all over the states of Maryland, New York, Arizona, as well as small trips to learn about southern Louisiana cuisine with Chef Paul Prudhomme.
Some of her other career highlights were her jobs cooking personally for Billy Joel's band, and then director Barry Levinson on the set of the movie Liberty Heights, as well as one she auditioned for: cooking for a terminally ill man who loved food so much he wanted a chef to cook for him for his last few months.
Her career highlights as a chef include being the Chef and Owner of Pierpoint Restaurant for the past 26 years. Prior to that she was part of the staff at her Alma Mater BIC as a chef instructor from 1987-1989. She also was instrumental in the success of the restaurant Something Fishy from 1985-1987.
In 1989, she opened Pierpoint Restaurant with a menu dedicated to Maryland cuisine with a contemporary style. The restaurant was reviewed and given high accolades only two weeks after opening. In 1990 Zagat named Pierpoint, "Best Restaurant in Fells Point" and gave it an "Extraordinary" rating for the food. Mimi Sheraton rated Pierpoint 3 stars in the August 1992 Conde Naste Traveler. In 1994 Pierpoint received a nomination for an IVY award as one of the "BEST RESTAURANTS IN AMERICA" by Restaurants and Institutions magazine. Nancy and Pierpoint have been the subject of many articles in Saveur, Restaurant Business, Women's Day, and numerous local and national publications. She was also one of the featured chefs on Pierre Franney's Cooking in America show as well as the companion book.
In 1992 and 1993 she chaired successful fundraisers for the Chesapeake Bay where she used her influence to bring Alice Waters, Paul Prudhomme, Jasper White, Mark Miller, and other notable chefs to Baltimore. They raised money as well as awareness of the relevance of the Chesapeake Bay to all American chefs. These fundraisers are a dear cause of hers after getting sick from seafood causing her to have surgery. In February of 1994 she was the subject of an ABC Primetime Live show on seafood safety. This was after being the only chef to testify before Congress during the original HAACP hearngs.
Nancy's other achievements include an ACF bronze medal in a Cold Foods competition on 1986. /she won Honarable Mention with the National Dair council for best ice cream in 1992. In addition in 1992 she won second place in the National Pork Producers Council Contest. Again in 2000 Nancy won the Mid-Atlantic region Pork producers contest and subsequntly in 2004 The National Pork Board made her celebrated chef which is considered their highest honor for a chef.
In 1995 she was honored to be invited to cook at the James Beard House after being nominated for a James Beard Humanitarian Award that same year. She has done many cooking segments on television for TV Food networks, Ready-Set-Cook, the Today Show, as well as all the local stations in Baltimore. She has been named one of Maryland's 100 Most Successful Women by Warfield's Business Record. And for the last 20 years she has been representing the Ravens at the Superbowl's Taste of the NFL event. She is also the owner of Chocolatware (edible silverware), and Longolian BBQ, and has published two books: Predominantly Fish and Spice for Life. Nancy as a chef is a firm believer in food advocacy as well as preserving the roots of Maryland cuisine. In 2013 Baltimore magazine named Pierpoint 's smoked crab cake one of Baltimore's best crab cakes for 20 years running .