Antonia Lofaso

Antonia Lofaso's food can be a way to investigate the depths of her cooking. The food she serves evokes fascination that grew from moving beyond the outskirts of Long Island and into the multicultural environment in Los Angeles. The belief of the fact that cavatelli and carnitas are able to coexist in harmony on a single menu reveals a taste that continues to evolve. All of her meals, she has a vision that is distinct and speaks to a longing for the past. Scopa Italian Roots opened its doors in 2013 and was immediately well-received. Lofaso's traditional Italian interpretation is considered one of Los Angeles' most captivating dining establishments. Lofaso consistently serves excellent food at Scopa which is a favorite of the neighborhood. The patrons call it authentic and satiating. Lofaso trained under famous chefs and learned the latest methods but she never unwilling to follow her intuitions. After quickly rising to the top of the ladder and transforming several Los Angeles high-profile restaurants while being in contact with celebrities. Lofaso along with Sal Aurora partnered in 2011 to open Black Market Liquor Bar Studio City. The Lofaso is now settling at Black Market, and through the partnerships that she created. The creative spirit of Lofaso will be facilitated through this collaboration. Black Market has no one idea in its head and that's the way it goes. It would start with dill-flavored potato chips Shishito peppers, then finish with Korean Wings. What anchors this bold array of flavors is Antonia. Lofaso in her entire career, has measured success by how well she understands her viewers. She also stays authentic to her personality. Famous appearances on Top Chef Chicago & Top Chef: All Stars highlighted her talents outside of the kitchen. The talents of Lofaso are evident in her recurring roles as a CNBC's Restaurant Startup judge as well as on the Food Network's Cutthroat Kitchen Man vs. Child and ABC's Real O'neals. Lofaso published The Busy Mom's Cookbook 100 Easy and Delicious Recipes, in 2012, together with Penguin. The book also tells the story of how she faced challenges while she studied in the French Culinary Institute. She had a daughter, Xea also. Lofaso says that the passion behind all of her accomplishments originates from the kitchen, and it's in this way that she has a an eye on the pulse. Chefletics changes the way we look at Chefwear with its emphasis on design and function. Lofaso wants to be true to the vision of her customers. She's created Antonia Lofaso Catering to help in achieving that.