Antonia Lofaso

Antonia Lofaso's food can be a way to investigate what lies within her. Her food elicits a fascination that grew from moving out of the suburban areas of Long Island and into the multicultural scene of Los Angeles. Cavatelli and Carnitas are able to coexist in harmony in the menus, an assumption that has developed through the years. In all her dishes she draws a picture that is unique and reflects nostalgia for the past. Scopa Italian Roots opened its doors in 2013, and it was well-received. Lofaso's interpretation of classic Italian dishes is among Los Angeles's most popular restaurants. Food at Lofaso is genuine, warm and satisfying. Lofaso worked as an apprentice chef to master chefs learning their methods and taking chances. She did not hesitate to do so to follow her instincts. Within a few years, Lofaso rose to the top of Wolfgang Puck's Spago. Then she collaborated alongside many celebrities, as she transformed various Los Angeles restaurants. In the year 2011, Lofaso partnered along with Sal Aurora and Mario Guddemi to debut Black Market Liquor Bar in Studio City. The bar was eventually able to get the space within Black Market as well as the alliances she created. Lofaso had the chance to enjoy the creativity she had always wanted. Black Market does not have a single direction, and this is its intention. You might start with chip dill, followed by shishitos peppers. Next comes the Korean Wing, and lastly a meatball course. What anchors this bold variety of tastes is Antonia. Lofaso measured her professional success based on her ability to be able to comprehend and appear real to her viewers. Famous performances on Top Chef Chicago & Top Chef: All Stars highlighted her unique personality in the cooking area. Her talents are evident in her recurring roles in CNBC's Restaurant Startup judge, and on the Food Network's Cutthroat Kitchen Man vs. Child & the ABC's Real O'neals. Lofaso released The Busy Mother's Cookbook 100 Simple and Delicious Recipes, in 2012, together with Penguin. It also told the story of her challenges during her time at her school, the French Culinary Institute. She also raised her daughter Xea and her son Xea. Lofaso claims that the motivation behind all of her success comes from the kitchen. That's how she maintains a constant pulse on the current happenings. She is revolutionizing her industry's aesthetic by redesigning chef wear with a focus on style and function by launching her brand Chefletics. Lofaso believes that staying true the way you see yourself is crucial. In order to achieve this goal, she created Antonia Lofaso Catering. It gives customers the opportunity to experience a truly personal service.