Antonia Lofaso

Antonia's Lofaso invites you discover her worldview through the cuisine she creates. Food that she cooks is a source of interest that was born from the moment she stepped outside the suburbs of Long Island and into the multicultural landscape in Los Angeles. The belief in the idea that cavatelli and carnitas could coexist seamlessly on the same menu reveals a taste that evolves constantly. Her dishes all are based on a singular vision, embracing the present and reminiscing on the past. Inspired by her heritage as an Italian-American, Lofaso opened Scopa Italian Roots in 2013 that was immediately a hit. Lofaso's take on old-school Italian has been hailed as one of Los Angeles' most compelling Italian restaurants. The food at Lofaso is always authentic, inviting and undeniably pleasing. Lofaso studied under some of famous chefs and learned the latest techniques, but was never afraid to go against her own sense of. She soon rose to the ranks at Wolfgang Puck's Spago after which she went into working closely with celebrities in various Los Angeles kitchens. Lofaso, Sal Aurora, and Mario Guddemi partnered to open Black Market Liquor Bar Studio City in 2011. Lofaso's home was found in Black Market Liquor Bar and her business alliances. Lofaso achieved her dream of creativity by working with her. Black Market's goal is not to limit itself by any means. It could start with potato chips dill Shishito chilies, and move on to a Korean wings dish and meatballs. What anchors this bold assortment of flavours is Antonia. In her long career Lofaso has measured her achievements through her ability to connect with her viewers while staying true to her own personality. Apart from her memorable appearances in Top Chef Chicago and Top Chef: All Stars, her uniqueness was also celebrated in other areas, beyond the kitchen. Today she is still awe-inspiring on the screen as an CNBC judge and recurring role on The Food Network's Cutthroat Kitchen Man vs. Child. Lofaso published The Busy Mom's Cookbook 100 Easy and Delicious Recipes, in 2012, with Penguin. The book also tells the story of how she faced challenges while she studied at The French Culinary Institute. She was raising her daughter Xea and her son Xea. Lofaso claims that her enthusiasm to cook is the main for her accomplishments. She stays in the know through keeping a keen watch on fashion trends and trends. She has revolutionized the industry's design by creating chef's wear for style and functionality, through her brand Chefletics. Lofaso will adhere to the vision of her customers. She's created Antonia Lofaso Catering to help achieve that.