Antonia Lofaso

Antonia Lofaso's cooking offers a chance to discover the depths of her cooking. Her food elicits a fascination that grew from moving out of the suburban areas of Long Island and into the culturally diverse landscape in Los Angeles. The belief in the idea that cavatelli and carnitas could coexist effortlessly on a menu portrays a style that evolves constantly. However, what is consistent with her food is a singular vision towards the future while achingly recollecting the old. Scopa Italian Roots opened its doors in the year 2013 and quickly became well-received. The restaurant's take on classic Italian is hailed for being among the top eateries for Italian cuisine located in Los Angeles. Lofaso has been consistently highly acclaimed by patrons of Scopa's for serving food that feels authentic and deliciously pleasing. Lofaso worked as an apprentice chef to master chefs learning their methods and taking risks. She never hesitated to take risks to pursue her intuition. She swiftly rose up the ranks of Wolfgang Puck's Spago before moving into working closely with celebrities in various Los Angeles kitchens. Lofaso along with Sal Aurora partnered in 2011 to create Black Market Liquor Bar Studio City. The Lofaso is now settling at Black Market, and through the partnerships that she created. Lofaso was able to finally experience the creative freedom she desired. Black Market has no one plan in sight and that's the way it goes. The first course could be chipped potatoes and peppers with some dill. This could be followed by Korean meatballs and wings. Antonia's vibrant flavors are the base of these bold flavors. Lofaso measures her success throughout her career by her ability to get to know her audience well and stay loyal to her character. The memorable performances on Top Chef Chicago & Top Chef: All Stars showed her talents outside of the cooking area. Lofaso's talents are also apparent in her regular roles as a the CNBC's Restaurant Startup judge and on Food Network's Cutthroat Kitchen Man vs. Child as well as the ABC's Real O'neals. Lofaso has released her book, The Busy Mother's Cookbook 100 Easy and Delicious Recipes in 2012, together with Penguin. The book also tells the story of how she faced challenges while she studied at her school, the French Culinary Institute. She also raised her daughter Xea also. Lofaso believes that her success is due to her passion cooking, and she's in a position to stay in the middle of the industry through her work on her kitchen. She is transforming the style by redefining chef's attire to be functional and stylish by launching her brand Chefletics. What matters to Lofaso is staying true to your ideals. To achieve the intention of launching Antonia Lofaso Catering, which offers a more customized approach to providing clients with the most personal service.

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