Antonia Lofaso

Chef Antonia Lofaso's food is an invitation to explore the complexities of her inner world. Her interest in food after moving from the suburban Long Island to the diverse cultural landscape of Los Angeles. Cavatelli, carnitas, and different dishes are all available within a menu. The menu is constantly shifting taste. All of her dishes are created by her own outlook for the future however, they are also filled with nostalgia desire for the old. Scopa Italian Roots, which Lofaso launched in 2013, received a great reception because it was an homage to her Italian tradition. Lofaso's traditional Italian rendition is widely regarded as to be one the Los Angeles' most captivating dining establishments. Its cuisine is consistent delicious, warm and inviting. Lofaso was an apprentice to culinary masters, absorbing their practices and taking chances. She didn't hesitate to do so to follow her gut instinct. She worked in close collaboration with a number of well-known celebrities, and soon rose up the ranks in Wolfgang Puck's Spago. Lofaso, Sal Aurora, and Mario Guddemi partnered to open Black Market Liquor Bar Studio City in the year 2011. In Black Market and the business collaborations she formed, she found her home. Her creative independence could be enhanced by this collaborative effort. Black Market has no one direction in mind which is why it's that. A course might begin with dill potato chips and toshito peppers. This is followed by lobster roll Korean wings and a series of meatballs. Antonia provides the bold variety of tastes. Her success is measured on her ability to stay honest with herself, while being able to comprehend her audience. She's appeared on several television shows such as 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 continue to be recognized as a judge for CNBC's Restaurant Startup. In 2012 Lofaso worked with Penguin to launch"The Busy Mom's Cookbook 100 Cooking Ideas for Delicious home-cooked Meals as well as telling about the struggles she had to overcome while attending the world-class French Culinary Institute, and while raising her daughter Xea. Lofaso insists that the drive for her achievements comes from the heart of the kitchen, and it's in this way that she has a a firm finger on the pulse. Through the Chefletics brand, she is making a difference in the design of her field by designing chefs' wear to be elegant and efficient. Lofaso believes in remaining true to your values and your ideals. To achieve this, she has launched Antonia Lofaso Catering. The new company will offer a personalized experience for clients.