Antonia Lofaso

The culinary offerings of Chef Antonia invites customers to dive into the deep. Food is what evokes curiosity, which developed as she moved out of her Long Island suburbs and entered the rich cultural landscape in Los Angeles. Cavatelli, carnitas and different dishes are all available in a single menu. It is an ever changing sensibility. What remains, however, throughout her menu is an unifying vision of the future while achingly recollecting the old. Scopa Italian Roots was opened in 2013 by Lofaso and is influenced from her Italian American roots. It received a warm welcome. The old-fashioned Italian interpretation is considered one of Los Angeles' most captivating dining establishments. Lofaso consistently serves excellent meals at Scopa, a neighborhood favorite. Its patrons describe it as authentic and satisfying. Lofaso was an apprentice of culinary experts learning their methods and taking chances. She never hesitated to do so to follow her instincts. She swiftly rose up the ranks of Wolfgang Puck's Spago after which she went on to work closely with famous chefs in a variety of Los Angeles kitchens. Lofaso launched Black Market Liquor Bar with Sal Aurora and Mario Guddemi in Studio City, California. The Lofaso had found a home at Black Market. Lofaso achieved the creative spirit she desired by working with her. Black Market does not have a single direction, which is the reason why it was created. The first course could be Dill chips and then Shishitos peppers. Following that is the Korean Wing, and lastly the meatballs course. Antonia is the anchor in this array. Lofaso's popularity has been measured through her ability to remain authentic to her own taste while being able to comprehend her audience. The memorable appearances on Top Chef Chicago & Top Chef: All Stars showed her unique personality in the kitchen. Lofaso's talents are also apparent in her regular roles as CNBC's Restaurant Startup judge and on the Food Network's Cutthroat Kitchen Man vs. Child & ABC's Real O'neals. Lofaso has released her book, The Busy Mother's Cookbook 100 Simple and Delicious Recipes in 2012, with Penguin. The book also tells the tale of her struggles during her time at her school, the French Culinary Institute. She had a daughter, Xea and her son Xea. Lofaso claims that the motivation for her achievements originates from her kitchen. This is how she keeps a pulse of the latest happenings. Through the Chefletics brand, she's changing the look of her field by redesigning chefwear for both style and practicality. The most important thing to Lofaso is staying true to the vision you have set. With the intention of launching Antonia Lofaso Catering, which will convey a more tailored approach to providing clients with the most personal service.