Antonia Lofaso

Antonia Lofaso's cooking offers a chance to discover what lies within her. Her curiosity grew as she left her home in the Long Island suburbs to explore the diverse culture of Los Angeles. She believes of the fact that cavatelli and carnitas could coexist effortlessly on a menu conveys a sensibility which evolves constantly. All of her meals, she has a vision that is unique and reflects nostalgia for the past. Inspired by her Italian-American heritage Lofaso established Scopa Italian Roots in 2013 and was instantly well-received. Lofaso has received praise for her unique interpretation of Italian dishes. Food at Lofaso is genuine, warm and satisfying. Lofaso studied under the best chefs to acquire their specialized techniques. She was also not afraid to take bold decisions in order to honor her gut instincts. She was in close contact with many stars and quickly rose up the ranks in Wolfgang Puck's Spago. Lofaso launched Black Market Liquor Bar with Sal Aurora and Mario Guddemi in Studio City, California. The home of Lofaso was located within Black Market Liquor Bar and her business relationships. The collaboration could provide the freedom of expression Lofaso desired. The goal of Black Market is not to be restricted by any means. A course might begin with potato chips dill and shishito peppers followed by a lobster roll Korean wings and a variety of meatballs. Antonia provides the overwhelming range of flavors. Lofaso evaluated her career success based on her ability to both understand and be real to her viewers. Her appearances on the Top Chef Chicago episode and Top Chef: All Stars emphasized her ability to express herself outside the cooking environment. In the years since she's continued to pursue her professional career before cameras with judge on CNBC's Restaurant Startup Judge as well as regular appearances on Food Network's Cutthroat Kitchen Man vs. Child. Lofaso released The Busy Mother's Cookbook 100 Simple and Delicious Recipes in 2012, with Penguin. It also told the story of how she faced challenges during her time at her school, the French Culinary Institute. She also raised her daughter Xea, as well. Lofaso believes that all her successes stem from her love of cooking and she is able to keep a finger in the middle of the industry through her work on her kitchen. Through her Chefletics brand, she is revolutionizing the aesthetics of her field by redesigning clothing for chefs that is stylish and also serves a function. Her main focus is to stay true to her vision. In this regard she has launched Antonia Lofaso Catering. This will provide clients with an incredibly personal experience.

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