Antonia Lofaso

Chef Antonia Lofaso's food is an invitation to dive into the depths of her interior world. Her food elicits a interest that was born from the moment she stepped out of the suburban areas of Long Island and into the multicultural scene of Los Angeles. Cavatelli and Carnitas can be found to blend seamlessly on the menu, an assumption that has developed over many years. With every dish she serves, she has a vision that is distinct and speaks to a longing for the past. Inspired by her Italian-American heritage Lofaso opened Scopa Italian Roots in 2013 and was instantly well-received. The restaurant's version of traditional Italian dishes is among the most sought-after restaurants in Los Angeles. Lofaso's food is consistently delicious, welcoming and delicious. Lofaso was an apprentice to culinary masters taking their tips and taking chances. She was not afraid in doing so, merely following her instincts. She quickly rose through the ranks of Wolfgang Puck's Spago before moving further to collaborate with famous chefs in a variety of Los Angeles kitchens. In the year 2011, Lofaso worked with Sal Aurora and Mario Guddemi to debut Black Market Liquor Bar in Studio City. With Black Market and the business partnerships she formed Lofaso found her home. Lofaso would find the freedom to be creative that she wanted through the collaboration. Black Market's goal is not to limit itself in any way. The course could begin with chips of dill potato as well as shishito chillies, then go on to a Korean food item called meatballs, and wings. The underlying ingredient in this dazzling variety of tastes is Antonia. Lofaso's popularity has been measured through her ability to remain authentic to her own taste while understanding her audience. She's appeared on of numerous television shows including 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 have continued to be showcased as a judge on CNBC's Restaurant Startup. Lofaso worked with Penguin to publish The Busy mom's Cookbook 100 recipes for quick Delicious homemade Meals in 2012. The book also talks the story of her struggle while raising Xea and studying in the French Culinary Institute. Lofaso states that the reason for her achievements is derived from her kitchen. This is the way she maintains a constant pulse of the latest happenings. With her Chefletics brand, she is revolutionizing the aesthetics of her industry by re-designing clothing for chefs that is stylish and also serves a practicality. Lofaso is determined to stay true to the vision of her clients. The brand she has developed is Antonia Lofaso Catering to help to achieve this.

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