Antonia Lofaso

Antonia's cuisine is a means to enter her mind. The food she serves evokes curiosity that developed from stepping outside the suburbs of Long Island and into the culturally diverse environment that is Los Angeles. Carnetas and Cavatelli She believes that they can coexist on the same menu. Her sense of taste is continuously evolving. Every dish she serves is inspired by a distinct perspective for the future while also reminiscing about the past. Scopa Italian Roots, which Lofaso founded in 2013, was well-received since it was in the spirit of her Italian roots. Lofaso's take on old-school Italian is regarded as among Los Angeles' most compelling Italian eateries. Patrons have described Scopa as a vital neighborhood staple where Lofaso consistently offers food that is genuine and incredibly satisfying. Lofaso was an apprentice chef to master chefs, absorbing their techniques and taking risks. She never hesitated in doing so, merely following her own intuition. She quickly rose through the ranks of Wolfgang Puck's Spago, and then went further to collaborate with famous chefs in a variety of Los Angeles kitchens. Lofaso and Sal Aurora partnered in 2011 to open Black Market Liquor Bar Studio City. The Lofaso had found a home at Black Market. This collaboration would foster the freedom of expression Lofaso desired. Black Market doesn't have one specific orientation. It's their goal. This course would begin with dill-flavored potato chips, Shishito peppers, and continue with Korean wings. Antonia's bold flavors are the base of these bold flavors. Lofaso, throughout her career, has judged her performance by the degree to which she is able to comprehend her audience. She also stays true to who she is. She's been on of many television shows, including Top Chef Chicago, Top Chef: All Stars and Cutthroat Kitchen Man vs. Child on The Food Network and ABC's Real O'neals. Her talents are still being showcased in her role as a judge on the CNBC's Restaurant Startup. Lofaso teamed-up together with Penguin Publishing to create The Busy Mom's Cookbook 100 recipes of quick, Delicious, Home Cooked Meals. In the publication, she describes her life as a mother and a participant at the French Culinary Institute. Lofaso says that her passion for cooking is the driving factor behind her success. She stays in the know by keeping a close to the latest trends and fashions. With her Chefletics brand, she's altering the appearance of her industry by re-designing chefwear for both style and functionality. The main goal of Lofaso is to stay committed to her goals. In this regard she created Antonia Lofaso Catering. This will provide clients with the most personal service.