Antonia Lofaso

Antonia's food is a way to get inside her world. She developed a curiousity about food and cooking after moving from suburban Long Island to the diverse cultures that is Los Angeles. Cavatelli and Carnitas are able to live in harmony with the food menu. This is an assumption that has developed in the course of the years. Every dish she serves is infused with a unique outlook for the future but also with a nostalgic look at the previous. Scopa Italian Roots opened its doors in the year 2013 and quickly became well-received. The restaurant's version of old-school Italian is regarded as one of Los Angeles' most compelling Italian restaurants. Lofaso's food is consistently genuine, warm and delicious. Lofaso trained under the most renowned chefs and learned the latest methods but she never unwilling to follow her gut intuitions. As she rose to the top of the ladder and transforming several Los Angeles high-profile restaurants while working with high-profile stars. Lofaso, Sal Aurora, and Mario Guddemi partnered to open Black Market Liquor Bar Studio City in the year 2011. Lofaso was able to settle in the Black Market. This collaboration would foster creativity and freedom Lofaso wanted. Black Market has no one direction in mind and that's the way it goes. The course could start with potato chips dill and shishito peppers followed by a lobster roll Korean wings, and then a series of meatballs. Antonia is the linchpin of this dizzying assortment. Lofaso measures her success over the course of her career based on her ability to know her audience and remain authentic to who she is. Her memorable performances of Top Chef Chicago and Top Chef: All Stars showcased her distinctiveness in the kitchen. Her talents remain in the spotlight of cameras as a judge on CNBC's Restaurant Startup as well as in recurring roles on The Food Network's Cutthroat Kitchen Man vs. Child and ABC's Real O'neals. Lofaso has teamed up with Penguin Publishing to create The Busy Mom's Cookbook 100 recipes of quick, Delicious, Home Cooked Meals. The book, she shares her experiences as a mom and student in her school, the French Culinary Institute. Lofaso believes that all her achievements are the result of her love cooking, and she's able to keep a finger on the pulse of the industry through her work in the kitchen. 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.

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