Antonia Lofaso

Chef Antonia Lofaso's cuisine is an invitation to dive into deep into her inner world. Food that she cooks is a source of fascination that grew from moving out of the suburban areas of Long Island and into the multicultural scene that is Los Angeles. Carnetas and Cavatelli, she believes, can coexist on the identical menu. Her sensibility is always evolving. The only thing that remains is her unique idea of the future and longingly recalling the previous. Scopa Italian Roots opened its doors in 2013, and it was well-received. The interpretation that Lofaso has given to traditional Italian is widely praised by critics as being one of the most compelling restaurants for Italian food within Los Angeles. Patrons have described Scopa as an essential local institution where Lofaso regularly provides food that is genuine and incredibly satisfying. Lofaso studied from chefs with sophisticated cooking techniques. However, she didn't hesitate to take extreme risk to follow her intuition. She quickly climbed the ranks at Wolfgang Puck's Spago and then went on to transform various high-profile kitchens of Los Angeles while working closely with numerous celebrities. Lofaso as well as Sal Aurora partnered in 2011 to open Black Market Liquor Bar Studio City. She was able to secure the space within Black Market as well as her partnerships. Lofaso was able to enjoy the freedom to create the work she wanted through the collaboration. Black Market's goal is to not be constrained by any means. A meal could start with chipped potatoes and peppers with Dill. Then it's Korean meatballs and wings. Antonia is the linchpin in this array. Lofaso measures her success all through her career on the basis of the innate ability she has to know her audience and stay loyal to her character. She's been on of a variety of television shows like 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 the CNBC's Restaurant Startup. Lofaso published The Busy Mom's Cookbook 100 Simple and Delicious Recipes in 2012, with Penguin. It also told the story of how she faced challenges during her time at The French Culinary Institute. She had a daughter, Xea, as well. Lofaso says that the inspiration to her achievement originates from her kitchen. This is the way she keeps a pulse on the current happenings. Chefletics transforms the way chefs dress by combining style and function. Her main focus is staying committed to her goals. To achieve this goal she has launched Antonia Lofaso Catering. This will provide clients with the most personal service.