Antonia Lofaso

Antonia's food provides a way to get inside her world. She began to be interested in food and cooking after moving from suburban Long Island to the diverse culture in Los Angeles. Cavatellis and carnitas mingling in the same dish is what she believes in. But what remains is her distinctive idea of the future and still wishing to reminisce about the old. Scopa Italian Roots, which Lofaso founded in 2013, was well-received because it was inspired by her Italian tradition. Lofaso is lauded for her unique interpretation of Italian cuisine. Food at Lofaso is authentic, inviting and undeniably satisfying. Lofaso trained under legendary chefs and learned their sophisticated methods however she wasn't afraid to take extraordinary risks to be true to her own instincts. She rose quickly through the ranks of Wolfgang Puck's Spago and went on to revamp several high-profile kitchens located in Los Angeles while working closely with many high-profile celebrities. In 2011 Lofaso joined forces with Sal Aurora and Mario Guddemi to open Black Market Liquor Bar in Studio City. The Lofaso had found a home in the Black Market. Lofaso was able to finally experience the creativity she had always longed for. Black Market does not have any one specific direction, which is the reason why it was created. The course could start with chips of dill potato and shishito peppers followed by a lobster roll Korean wings and a succession of meatballs. Antonia's bold flavors are the foundation of these bold flavors. Lofaso assessed her success in the field based on her ability to both understand and be genuine to her audience. Her appearances on the Top Chef Chicago episode and Top Chef: All Stars demonstrated her capability to communicate her self outside of the culinary environment. In the years since she's maintained her work in front of cameras with CNBC's Restaurant Startup Judge as well as regular appearances on the Food Network's Cutthroat Kitchen Man vs. Child. Lofaso has released her book, The Busy Mother's Cookbook 100 Easy and Delicious Recipes, in 2012, with Penguin. The book also tells the story of her challenges during her time at her school, the French Culinary Institute. She was raising her daughter Xea and her son Xea. Lofaso states that the reason to her achievement originates from her kitchen. This is the way she maintains a constant pulse of the latest happenings. With the Chefletics brand, she is changing the look of the industry, by creating chefwear for both style and function. The main goal of Lofaso is staying committed to her goals. To achieve this goal she created Antonia Lofaso Catering. This provides customers with an extremely personal experience.