Antonia Lofaso

Chef Antonia Lofaso's menu is an invitation to explore the depths of her internal world. She developed a curiousity about food following her move from suburbs of Long Island to the diverse cultures that is Los Angeles. Carnitas and cavatellis that coexist within the same menu is what she believes in. What remains is her singular vision of the future while still wishing to reminisce about the old. Scopa Italian Roots was opened in 2013 by Lofaso, who is inspired by her Italian American family heritage. The restaurant was greeted with an enthusiastic reception. Lofaso has been hailed for her unique interpretation of Italian food. Lofaso has been consistently praised by customers of Scopa for providing meals that feel genuine and is incredibly satisfying. Lofaso trained under famous chefs and learned their advanced techniques, but was never afraid to go against her gut sense of. She soon rose to the ranks at Wolfgang Puck's Spago after which she went on to work closely with celebrity chefs in a number of Los Angeles kitchens. Lofaso along with Sal Aurora partnered in 2011 in order to establish Black Market Liquor Bar Studio City. Through Black Market and the business partnership she created, Lofaso finally found an appropriate home. Lofaso's creative freedom could be enhanced with this partnership. Black Market does not have an unifying direction, and that's what it is designed to do. The course could start with potato chips dill and Shishito peppers, followed by lobster roll Korean wings and a series of meatballs. What binds this diverse range of flavors is Antonia. Lofaso's success has been measured by her capacity to stay self-assured while in tune with her audience. She's been on of many television shows, like Top Chef Chicago, Top Chef: All Stars as well as Cutthroat Kitchen Man vs. Child on The Food Network and ABC's Real O'neals. Her talents continue to be recognized as a judge for CNBC's Restaurant Startup. Lofaso has released her book, The Busy Mother's Cookbook 100 easy and Delicious recipes in 2012 alongside Penguin. It also told about her experiences as she continued her studies in the French Culinary Institute. She was raising her daughter Xea also. Lofaso states that her love in cooking is the primary factor behind her success. She continues to be at the forefront of her field through keeping an to the latest trends and fashions. She is revolutionizing her industry's style by redefining chef's attire to be functional and stylish, through her brand Chefletics. What's important to Lofaso is staying true to the vision you have set. With her new brand Antonia Lofaso Catering, which offers a more customized way of offering customers a distinct and personal experiences.