Antonia Lofaso

Chef Antonia Lofaso's cuisine is an invitation to explore deep into her inner world. Her interest in food and cooking after moving from suburbs of Long Island to the diverse cultures in Los Angeles. The carnetas and the Cavatelli, she believes, can coexist on the identical menu. Her taste is constantly developing. With every dish she serves she draws a picture that is distinct and speaks to an ache for the past. Scopa Italian Roots, which Lofaso founded in 2013, received a great reception because it was inspired by her Italian tradition. Lofaso's take on old-school Italian is regarded as the one of Los Angeles' most compelling Italian restaurants. Patrons say that they would recommend Scopa as an essential local institution where Lofaso regularly serves food that is inviting authentic and undeniably satiating. Lofaso was trained by famous chefs and learned their advanced methods but she never afraid to go against her gut intuitions. She worked with a variety of stars and quickly rose up the ranks at Wolfgang Puck's Spago. Lofaso collaborated along with Sal Aurora to create Black Market Liquor Bar which was the first bar to open within Studio City. The bar was eventually able to get an outlet in Black Market as well as the partnerships she established. The creative spirit of Lofaso would be fostered with this partnership. Black Market does not have any one specific direction, which is the reason why it was created. One course may begin with potatoes chips, peppers and dill, followed by Korean wings and meatballs. Antonia is the linchpin of this dazzling variety. Lofaso measured her professional success based on her ability to understand and remain genuine to her audience. The memorable appearances in Top Chef Chicago & Top Chef: All Stars showed her personality outside the cooking area. The talents of Lofaso are evident in her recurring roles as judge on CNBC's Restaurant Startup judge, and on Food Network's Cutthroat Kitchen Man vs. Child as well as ABC's Real O'neals. Lofaso published The Busy Mom's Cookbook 100 Simple and Delicious recipes in 2012, together with Penguin. The book also tells the story of her challenges when she was a student at the French Culinary Institute. She also raised her daughter Xea also. Lofaso claims that her enthusiasm to cook is the main force behind her achievements. She continues to be at the forefront of her field through keeping a keen to the latest trends and fashions. She is revolutionizing her industry's style by redefining chef's attire for style and functionality with her own brand Chefletics. The most important thing to Lofaso is staying true to your ideals. To achieve this goal, she has launched Antonia Lofaso Catering, which is a more personalised way of offering customers a the most personal service.

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