Antonia Lofaso

The culinary offerings of Chef Antonia is an invitation for visitors to explore their inner recesses. Her interest in food following her move from suburban Long Island to the diverse culture in Los Angeles. Cavatellis and carnitas co-existing in the same meal is a belief she holds. However, what is consistent with her food is an unifying vision of the future, while also reminiscing about the past. Scopa Italian Roots was opened in 2013 by Lofaso and is sparked to her Italian American tradition. It received the warmest welcome. Lofaso's classic Italian rendition is widely regarded as one of Los Angeles' most captivating restaurants. Lofaso gets a lot of praise from customers of Scopa for providing meals that feel real and utterly satisfying. Lofaso trained under top chefs of note and was taught their latest techniques however she was not afraid to defy her instincts. desires. She quickly rose through the ranks of Wolfgang's Spago before moving into working closely with a variety of celebrities in Los Angeles kitchens. Lofaso and Sal Aurora partnered in 2011 in order to establish Black Market Liquor Bar Studio City. Lofaso found her place within Black Market, and through the partnerships that she created. It would provide the creativity Lofaso wanted. Black Market is not constrained by any one direction. And this is exactly what we want. It can start by eating dill potatoes Shishito chilies, and proceed to Korean Wings and meatballs. Antonia anchors the bold range of flavor. Lofaso evaluates her achievements through her intuitive comprehension of her audience while remaining loyal to her own personality. She's been on several 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 are still being showcased as a judge for CNBC's Restaurant Startup. Lofaso joined forces together with Penguin in 2012 to launch The Busy Mother's Cookbook, 100 Recipes for Delicious Cooking at home Meals. The book tells her story about her struggles studying at the French Culinary Institute and raising Xea. Lofaso says that the passion behind all of her accomplishments comes from the heart of the kitchen and it is in this way that she keeps her an eye on the pulse. Her company is changing the design by creating chef's wear to be functional and stylish, through her brand Chefletics. Her main focus is to keep in line with her mission. To achieve this goal the founder of her brand, Antonia Lofaso Catering. This is a way to provide customers with the most personal service.