Antonia Lofaso

Chef Antonia Lofaso's food is an opportunity to delve into deep into her personal world. The food she serves evokes fascination that grew from moving outside the suburbs of Long Island and into the multi-cultural landscape in Los Angeles. Cavatelli and Carnitas can be found to live in harmony with the food menu. This is an idea that has developed in the course of time. But what remains is her distinctive vision of the future while looking back to the past. Scopa Italian Roots is a restaurant founded by Lofaso in 2013. She opened it as a result of her American-born Italian heritage. The restaurant's version of old-school Italian has been hailed as one of Los Angeles' most compelling Italian restaurants. The food at Lofaso is always genuine, warm and pleasing. Lofaso studied from chefs with sophisticated cooking techniques. She did not fear taking extraordinary chances to honor her instincts. She quickly rose through the ranks of Wolfgang Puck's Spago before moving on to work closely with famous chefs in a variety of Los Angeles kitchens. In 2011, Lofaso worked along with Sal Aurora and Mario Guddemi to debut Black Market Liquor Bar in Studio City. Lofaso was able to settle at Black Market. Lofaso could find the space to create the work she wanted through the collaboration. Black Market's intention is not to limit itself in any way. You might start with Dill chips and then Shishitos peppers. Next comes a Korean Wing, and lastly a meatball course. Antonia's vibrant flavors are the base of these bold combinations. Lofaso's success has been measured by her capacity to stay honest with herself, while being able to comprehend her audience. She's been on of numerous 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 are still being showcased as a judge for CNBC's Restaurant Startup. Lofaso worked with Penguin to publish The Busy Mom's Cookbook 100 recipes for quick Delicious home-cooked Meals in the year 2012. This book also reveals about the struggles she faced while raising Xea and pursuing her studies in her school, the French Culinary Institute. Lofaso insists that the drive for her achievements is rooted in the kitchen, and it's through this vein that she has a to keep her finger on the pulse. Chefletics is her brand new has revolutionized the way chefs dress. The brand combines fashion with practicality. Lofaso believes in being true to yourself and your ideals. In order to achieve this, she's launched Antonia Lofaso Catering. The new business will give personalized experience for clients.