Antonia Lofaso

Antonia Lofaso's food can be a way to investigate the depths of her cooking. She developed a curiousity about food and cooking after moving from suburban Long Island to the diverse cultural landscape in Los Angeles. Cavatelli and Carnitas have the ability to blend seamlessly on the menu, an assumption that has developed over many years. Every dish she serves is inspired by a distinct perspective for the future as well as reminiscing on the old. Motivated by her American-born Italian heritage, Lofaso launched Scopa Italian Roots in 2013 which was immediately well received. Lofaso's take on old-school Italian has been hailed as the one of Los Angeles' most compelling Italian restaurant chains. Lofaso's food is consistently authentic, inviting and undeniably delicious. Lofaso was an apprentice to culinary masters, absorbing their techniques and taking chances. She never hesitated in doing so, merely following her own intuition. She soon rose to the ranks at Wolfgang Puck's Spago before moving into working closely with celebs in several Los Angeles kitchens. In 2011, Lofaso worked along with Sal Aurora and Mario Guddemi to debut Black Market Liquor Bar in Studio City. Her home was in Black Market Liquor Bar and her business partnerships. Lofaso could achieve the creativity she craved through her collaboration. Black Market does not have one direction and this is its intention. The course could start with chips of dill potato and shishito peppers, followed by the lobster roll Korean wings and a variety of meatballs. Antonia's bold flavors are the foundation of these bold combinations. Lofaso assessed her success in the field by her capacity to both understand and be authentic to her audiences. Her appearances on the Top Chef Chicago episode and Top Chef: All Stars emphasized her ability to express herself outside the cooking environment. In the years since, she has continued her work in front of cameras as a CNN's Restaurant Startup Judge and recurring appearances on The Food Network's Cutthroat Kitchen Man vs. Child. Lofaso worked with Penguin to publish The Busy mom's Cookbook 100 Recipes for quick Delicious home-cooked Meals in 2012. This cookbook also tells the story of her struggle when raising Xea and studying in her school, the French Culinary Institute. Lofaso claims that the motivation to her achievement originates from her kitchen. This is the way she keeps a pulse on current events. Through the Chefletics brand, she's revolutionizing the aesthetics of her field by redesigning chefwear for both style and function. Lofaso is a firm believer that adhering to the vision you have set is essential. To accomplish her goal, she founded Antonia Lofaso Catering. It will allow clients to receive an unrivalled service.