Antonia Lofaso

Antonia's Lofaso invites you to discover her worldview through the cuisine she creates. Food that she cooks is a source of curiosity which grew from leaving the outskirts of Long Island and into the culturally diverse landscape of Los Angeles. Carnitas and cavatellis that coexist on the same menu is a belief she holds. However, what is consistent throughout her menu is a singular vision towards the future and a longing to remember the previous. Scopa Italian Roots, which Lofaso established in 2013, was well-received because it was an homage to her Italian heritage. Lofaso has been recognized for her interpretation of traditional Italian cuisine. Its cuisine is consistent delicious, warm and inviting. Lofaso trained under legendary chefs and absorbed their sophisticated techniques however she wasn't afraid to take extraordinary risks for her sense of self. She worked in close collaboration with a number of well-known celebrities, and soon rose up the ranks in Wolfgang Puck's Spago. Lofaso, Sal Aurora, and Mario Guddemi partnered to open Black Market Liquor Bar Studio City in the year 2011. The home of Lofaso was located within Black Market Liquor Bar and her business alliances. Her creative independence will be facilitated with this partnership. Black Market has no one direction in mind and that's the way it goes. The course could start with chips of dill potato and toshito peppers. This is followed by lobster roll Korean wings and a succession of meatballs. Antonia is the anchor in this lavish array. Lofaso evaluates her achievements through her intuitive awareness of the audience she is addressing, and remains in line with her personal style. She's appeared on of numerous television shows like 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 have continued to be showcased in her role as a judge on the CNBC show Restaurant Startup. Lofaso joined forces with Penguin in 2012 to publish The Busy Mother's Cookbook 100 Recipes to make Delicious home-cooked Meals. This cookbook also contains her personal story of the obstacles she faced while going to The French Culinary Institute and raising Xea. Lofaso declares that her passion to cook is the main factor behind her success. She continues to be ahead of the curve through keeping an eye on trends and fashion. Through her Chefletics brand, she's making a difference in the design of her industry by redesigning cookwear to look trendy and useful. Her main focus is to remain consistent with her ideas. In this regard, she launched Antonia Lofaso Catering. This gives customers an experience that is completely personal.