Antonia Lofaso

Antonia's food is a way to explore her life. Her curiosity grew as she left for the Long Island suburbs to explore the rich cultural diversity of Los Angeles. The carnetas and the Cavatelli are, according to her, able to be found on the same menu. Her sense of taste is continuously evolving. Each of her dishes is infused with a unique vision for the future, while also reminiscing about the past. Inspired by her Italian-American heritage Lofaso established Scopa Italian Roots in 2013 and was instantly well-received. Lofaso has been praised by her fans for her rendition of traditional Italian dishes. Lofaso has been described as a neighborhood favourite that serves up meals that are delicious, authentic and inviting. Lofaso studied under some of famous chefs and learned their advanced techniques, but was never scared to challenge her intuitions. She soon rose to the ranks of Wolfgang Puck's Spago before moving into working closely with celebrities in various Los Angeles kitchens. In 2011 Lofaso worked together with Sal Aurora and Mario Guddemi to debut Black Market Liquor Bar in Studio City. The Lofaso is now settling in Black Market, and through the partnerships that she created. Lofaso had the chance to enjoy the freedom of expression she had longed for. Black Market doesn't have one distinct direction. This is the intention. The course will begin with dill-flavored potato chips, Shishito peppers, and finish with Korean Wings. Antonia is the linchpin of this dazzling array. Lofaso, throughout her career, has judged her success by how well she is able to comprehend her audience. In addition, she remains true to who she is. She's appeared on of numerous television shows including Top Chef Chicago, Top Chef: All Stars and Cutthroat Kitchen Man vs. Child on The Food Network and ABC's Real O'neals. Her talents are still being showcased as a judge for CNBC's Restaurant Startup. Lofaso has teamed up with Penguin for the release of The Busy mom's Cookbook 100 recipes for Quick Delicious Home Cooked Meals in 2012. This cookbook also tells about the struggles she faced as a mother of Xea as well as her studies in the French Culinary Institute. Lofaso insists that the source of driving force behind her accomplishments is her kitchen. Through this, she keeps a steady finger in the pulse. Chefletics the brand she has created, is revolutionizing how chefs dress. It combines style with practicality. Her main focus is to stay true to her vision. To achieve this goal, she launched Antonia Lofaso Catering. This provides customers with an incredibly personal experience.