Antonia Lofaso

Antonia Lofaso's cuisine offers a chance to discover the depths of her cooking. Her interest in food and cooking after moving from suburban Long Island to the diverse cultural landscape of Los Angeles. Cavatellis and carnitas mingling within the same menu is her ideology. Her dishes all are based on a singular concept, that is embracing the moment as well as reminiscing about the past. Scopa Italian Roots opened its doors in 2013, and it was very well received. Lofaso has been praised by her fans for her rendition of traditional Italian food. Lofaso has been consistently praised by Scopa's patrons for its food, which is authentic and unmistakably enjoyable. Lofaso had been an apprentice of culinary experts taking their tips and taking risks. She was not afraid to take risks to pursue her intuition. After quickly rising through the ranks She transformed a variety of Los Angeles high-profile restaurants while working with high-profile stars. Lofaso joined forces with Sal Aurora to create Black Market Liquor Bar, an upscale bar located situated in Studio City. In Black Market and the business collaborations she set up, she found an appropriate new home. Lofaso was able to achieve the creative spirit she desired by working with her. Black Market is not constrained to a specific direction and that's the goal. The first course could be chip dill, followed by shishitos peppers. Following that is the Korean wing and finally meatballs. What anchors this bold array of flavors is Antonia. Lofaso's success has been measured by her capacity to stay honest with herself, while knowing her viewers. The memorable appearances in Top Chef Chicago & Top Chef: All Stars highlighted her personality outside the kitchen. The talents of Lofaso are visible in her frequent appearances as 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 has teamed up with Penguin Publishing to produce The Busy Mom's Cookbook 100 recipes of easy, Delicious, Home Cooked Meals. The publication, she describes her life as a mom and pupil of the French Culinary Institute. Lofaso believes that her achievements are the result of her love of cooking. She is able to keep a finger in the middle of the industry through her work on the kitchen. Through the Chefletics brand, she is altering the appearance of her field by redesigning chefwear for both style and function. The main goal of Lofaso is to stay in line with her mission. With this in mind she has launched Antonia Lofaso Catering. This will provide clients with an extremely personal experience.

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