Antonia Lofaso

Chef Antonia Lofaso's cuisine is an invitation to dig into the depths of her internal world. The food she serves evokes curiosity that developed from stepping outside the suburbs of Long Island and into the multicultural landscape and landscape of Los Angeles. Carnitas, Cavatelli and other dishes can all coexist on a common menu. The menu is constantly changing sensibility. Every dish she serves is created by her own idea of the future however, they are also filled with nostalgia need for the old. Scopa Italian Roots was opened in 2013 by Lofaso and is sparked with her Italian American heritage. The restaurant received the warmest welcome. Lofaso's interpretation of old-school Italian is hailed as one of the most intriguing establishments for Italian cooking within Los Angeles. The restaurant is frequently praised by Scopa's patrons for serving food that feels authentic and unmistakably tasty. Lofaso trained under the most renowned chefs as well as learned the most advanced cooking techniques however she was not afraid to challenge her own desires. She quickly rose up through the ranks at Wolfgang Puck's Spago and went on to revamp several high-profile kitchens of Los Angeles while working closely with celebrities of all kinds. Lofaso and Sal Aurora partnered in 2011 in order to establish Black Market Liquor Bar Studio City. Lofaso's home was found within Black Market Liquor Bar and her business partnerships. Her creative independence was boosted with this partnership. Black Market does not have one direction that's the intention. A meal could start with potatoes chips, peppers and shishito, followed by Korean wings, meatballs along with lobster rolls. Antonia serves as the center of this menu. Lofaso's success has been measured by her capacity to stay authentic to her own taste while understanding her audience. Her unforgettable performance during Top Chef Chicago and Top Chef: All Stars was a celebration of her distinctiveness in the kitchen, and her skills are still shining in front of the camera. She is jury member on CNBC's Restaurant Startup and in regular roles on The Food Network's Cutthroat Kitchen Man vs. Child and ABC's Real O'neals. Lofaso collaborated with Penguin in 2012 to publish The Busy Mother's Cookbook 100 recipes for Delicious Home-cooked Meals. The book recounts the obstacles she faced while taking classes at an institution called the French Culinary Institute and raising Xea. Lofaso believes that all her achievements are the result of the love she has for the kitchen. In this way that Lofaso continues to keep a watchful eye on developments in the field. She has revolutionized the industry's design by creating chef's wear to be functional and stylish with her own brand Chefletics. Lofaso's main concern is to remain consistent with her ideas. To achieve this goal the founder of her brand, Antonia Lofaso Catering. This gives customers an incredibly personal experience.