Antonia Lofaso

Antonia's food is a way to explore her life. Her curiosity grew as she left for the Long Island suburbs to explore the diverse culture of Los Angeles. Carnitas, Cavatelli and various other cuisines can be found within a menu. It is an ever changing sensibility. However, what is consistent in all of her dishes is an unifying vision of the future while achingly recollecting the previous. Scopa Italian Roots, which Lofaso founded in 2013, was well-received since it was in the spirit of her Italian tradition. Lofaso has received praise for her interpretation of traditional Italian cuisine. Lofaso has been described by many as a local restaurant that consistently serves meals that are delicious, authentic and inviting. Lofaso learned from culinary giants who used sophisticated techniques. She didn't hesitate to take extreme risk to follow her own instincts. She worked closely with many stars and quickly rose up the ranks in Wolfgang Puck's Spago. Lofaso along with Sal Aurora partnered in 2011 to create Black Market Liquor Bar Studio City. The Lofaso is now settling at Black Market, and through the partnerships that she created. Lofaso achieved the creativity she craved by working with her. Black Market doesn't have one specific focus. That is their intention. The course could begin with chips of dill potato, shishito chilies and then move on to the Korean chicken dish, meatballs and wings. Antonia provides the overwhelming range of tastes. Lofaso, throughout her professional career, has evaluated her success by how well she is able to comprehend her audiences. Also, she stays in the same place she was. Her memorable performance in Top Chef Chicago and Top Chef: All Stars showcased her uniqueness outside of the kitchen and her talents continue to shine in front of the camera, as an expert Judge on the CNBC's Restaurant Startup as well as in recurring roles on The Food Network's Cutthroat Kitchen Man vs. Child as well as ABC's Real O'neals. Lofaso has released her book, The Busy Mother's Cookbook: 100 Quick and Delicious Recipes in 2012, along with Penguin. The book also tells the tale of her struggles when she was a student in the French Culinary Institute. She had a daughter, Xea and her son Xea. Lofaso believes that the main inspiration behind all of Lofaso's achievements is her kitchen. Through this, she keeps a steady finger on the pulse. Chefletics the brand she has created has revolutionized the way chefs dress. The brand combines fashion with functionality. The most important thing to Lofaso is staying true to the vision you have set. With this goal, she has launched Antonia Lofaso Catering, which offers a more customized way of offering customers a the most personal service.