Antonia Lofaso

The cuisine of Chef Antonia invites customers to dive into the depths. She began to be interested in food after moving from the suburbs of Long Island to the diverse cultures in Los Angeles. Cavatelli and Carnitas are able to blend seamlessly with the food menu. This is an idea that has developed in the course of time. All of her dishes are inspired by a distinct perspective for the future as well as reminiscing on the old. Scopa Italian Roots opened its doors in 2013 and was immediately well-received. Lofaso's interpretation of classic Italian food is among the most sought-after restaurants in Los Angeles. The food at Lofaso is always authentic, inviting and undeniably satisfying. Lofaso trained under famous chefs and learned the latest techniques, but was never scared to challenge her own intuitions. After a brief period, Lofaso rose to the top of Wolfgang Puck's Spago. Then she collaborated with many famous celebrities as she transformed various Los Angeles restaurants. Lofaso created Black Market Liquor Bar with Sal Aurora and Mario Guddemi in Studio City, California. With Black Market and the business collaborations she set up, she found her home. Lofaso would find the freedom to create the work she wanted through the collaboration. Black Market doesn't have one distinct orientation. This is the intention. The first course could be dill chips, then shishitos peppers. Following that is a Korean wings and then a meatball course. Antonia Chef Antonia Lofaso's vision behind this mouth-watering menu of strong flavors, is the anchor of everything. Lofaso measured her professional success in part by her ability to be able to comprehend and appear authentic to her audiences. The Top Chef Chicago episode and Top Chef: All Stars highlighted her capacity to be her self outside of the culinary environment. Since then she's continued to pursue her professional career before cameras with CNBC's Restaurant Startup Judge, as well as recurring appearances on Food Network's Cutthroat Kitchen Man vs. Child. Lofaso has released her book, The Busy Mother's Cookbook 100 Simple and Delicious Recipes in 2012, along with Penguin. The book also tells the story of her challenges while she studied at The French Culinary Institute. She also raised her daughter Xea and her son Xea. Lofaso believes that all her successes stem from her love cooking, and she's in a position to stay on the pulse of this field by staying on her kitchen. Chefletics, her new brand that is changing the way chefs dress. It is a blend of style and functionality. Her main focus is to remain committed to her goals. With this in mind she has launched Antonia Lofaso Catering. This will provide clients with an extremely personal experience.