Antonia Lofaso

Chef Antonia Lofaso's menu is an invitation to dive into the depths of her interior world. She became interested in food when she moved from suburban Long Island to the diverse cultural landscape that is Los Angeles. Cavatelli, carnitas, and other cuisines can be found in a single menu. It is an ever shifting taste. What remains, however, throughout her menu is a single vision for the future, while also reminiscing about the previous. Scopa Italian Roots, which Lofaso launched in 2013, has been well-received since it was in the spirit of her Italian family heritage. Lofaso has been widely praised for her interpretation of traditional Italian culinary traditions. The food at Lofaso is always authentic, inviting and satiating. Lofaso worked as an apprentice for chef masters who were absorbing the techniques they taught and taking chances. She never hesitated to take risks to pursue her gut instinct. She swiftly rose up the ranks of Wolfgang Puck's Spago and went on to work closely with celebrity chefs in a number of Los Angeles kitchens. Lofaso, Sal Aurora, and Mario Guddemi partnered to open Black Market Liquor Bar Studio City in 2011. Lofaso's house was discovered within Black Market Liquor Bar and the business she had with. She's freedom of expression would be fostered thanks to this team effort. Black Market has no one plan in sight and that's the way it goes. A meal could start with chipped potatoes and peppers shishto. This is followed by Korean wings, meatballs, and lobster rolls. Antonia serves as the center of this menu. Lofaso's success has been measured by her ability to be honest with herself, while knowing her viewers. Her unforgettable performance on Top Chef Chicago and Top Chef: All Stars highlighted her individuality outside the kitchen. Her talents remain in the spotlight of cameras as jury member on CNBC's Restaurant Startup and in regular roles in Food Network's Cutthroat Kitchen Man vs. Child and ABC's Real O'neals. Lofaso launched The Busy Mama's Cookbook 100 Easy and Delicious Recipes, in 2012 alongside Penguin. It also told the tale of her struggles when she was a student in an institution called the French Culinary Institute. She also raised her daughter Xea, as well. Lofaso insists that the drive behind all of her accomplishments is rooted in the kitchen and it is through this vein that she keeps her keen eyes on the pulse of. Through her Chefletics brand, she's revolutionizing the style of her field by designing clothing for chefs that are fashionable and practical. Lofaso cares about being true to yourself and your vision. In order to achieve this, she's launched Antonia Lofaso Catering. The company is set to provide tailored experience to clients.