Antonia Lofaso

Antonia's food is a way to explore her life. The food she serves evokes fascination that grew from moving out of the suburban areas of Long Island and into the multi-cultural scene that is Los Angeles. Cavatelli, carnitas, and other dishes can all coexist in a single menu. It is an ever evolving taste. However, what is consistent with her food is an unifying vision of the future, while also reminiscing about the old. Scopa Italian Roots is a restaurant that was founded by Lofaso in the year 2013. The restaurant was opened by her due to her heritage as an Italian-American. Lofaso has been praised by her fans for her rendition of traditional Italian dishes. Lofaso is consistently highly acclaimed by patrons of Scopa's for its food, which is authentic and deliciously enjoyable. Lofaso was trained by some of the best chefs in the world and learned the latest methods but she never afraid to go against her sense of. Following her rapid rise to the top of the ladder and transforming several Los Angeles high-profile restaurants while being in contact with celebrities. In the year 2011, Lofaso worked along with Sal Aurora and Mario Guddemi to open Black Market Liquor Bar in Studio City. Lofaso had found home at Black Market. Lofaso could finally enjoy the creativity she had always desired. Black Market doesn't have one particular orientation. It's their goal. The first course could be chip dill, followed by shishitos peppers. Then comes a Korean wing and finally a meatball course. Antonia's distinctive flavors form the foundation of these bold flavors. Lofaso's success has been measured by her ability to be honest with herself, while knowing her viewers. Famous appearances on Top Chef Chicago & Top Chef: All Stars highlighted her unique personality in the kitchen. The talents of Lofaso are evident in her recurring roles in the CNBC's Restaurant Startup judge and on The Food Network's Cutthroat Kitchen Man vs. Child as well as the ABC's Real O'neals. Lofaso published The Busy Mom's Cookbook 100 Easy and Delicious Recipes in 2012, with Penguin. It also told the story of her challenges during her time at The French Culinary Institute. She was raising her daughter Xea, as well. Lofaso claims that her enthusiasm for cooking is the driving for her accomplishments. She stays in the know by keeping a close eye on trends and fashion. Chefletics changes the way we look at chef wear with its focus on design and function. Lofaso will adhere to the vision of her customers. She's created Antonia Lofaso Catering to help achieve that.

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