Antonia Lofaso

Chef Antonia Lofaso's culinary creations are an invitation to dive into deeper into the depths of her interior 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 environment that is Los Angeles. Cavatelli and Carnitas can be found to live in harmony in the menus, an assumption that has developed over many years. All of her dishes are inspired by a distinct perspective for the future as well as reminiscing on the previous. Scopa Italian Roots is a restaurant that was founded by Lofaso in 2013. She opened it as a result of her Italian-American background. Lofaso has been praised for her unique interpretation of Italian food. The restaurant is frequently loved by the Scopa's customers for serving food that feels real and utterly satisfying. Lofaso was trained by the most renowned chefs and learned their advanced methods but she never afraid to go against her own instincts. She swiftly rose up the ranks of Wolfgang Puck's Spago before moving on to work closely with celebs in several Los Angeles kitchens. In 2011 Lofaso worked with Sal Aurora and Mario Guddemi to open Black Market Liquor Bar in Studio City. Lofaso found her place at Black Market, and through her partnerships she has created. Lofaso had the chance to enjoy the creative freedom she desired. Black Market's intention is not to be restricted in any way. It could begin with potato chips dill and shishito chili peppers. Then it's the lobster roll Korean wings and a variety of meatballs. Antonia provides the overwhelming range of flavors. Lofaso assessed her success in the field in part by her ability to both understand and be authentic to her audiences. Her memorable performance on Top Chef Chicago and Top Chef: All Stars celebrated her distinctiveness in the kitchen. Her talents continue to shine in front of the camera, as a judge on CNBC's Restaurant Startup and recurring role on the Food Network's Cutthroat Kitchen Man vs. Child and ABC's Real O'neals. Lofaso released The Busy Mother's Cookbook 100 Easy and Delicious Recipes in 2012, with Penguin. The book also tells the story of how she faced challenges when she was a student in The French Culinary Institute. She had a daughter, Xea, as well. Lofaso believes that the main driving force behind her successes is the kitchen she uses. In this way, she is always in the pulse. Chefletics has revolutionized chef attire by combining style and function. Lofaso believes in staying true to you and your goals. In order to achieve this, she has launched Antonia Lofaso Catering. The new business will give tailored experience to clients.