Antonia Lofaso

The culinary offerings of Chef Antonia offers an opportunity for customers to dive into the deep. She began to be interested in food and cooking after moving from suburban Long Island to the diverse culture in Los Angeles. Carnitas and cavatellis that coexist within the same menu is her belief. It is still her distinct vision of the future while still wishing to reminisce about the past. Inspired by her Italian-American heritage Lofaso opened Scopa Italian Roots in 2013 which immediately received a warm welcome. Lofaso's classic Italian rendition is widely regarded as one the Los Angeles' most captivating restaurants. Lofaso gets a lot of praise from guests of Scopa's restaurant for its dishes that are real and utterly enjoyable. Lofaso was a student of legendary chefs and learned their sophisticate techniques but she never hesitated to take extraordinary risks to honor her instincts. She worked with numerous stars and rose quickly through the ranks at Wolfgang Puck's Spago. Lofaso, Sal Aurora, and Mario Guddemi partnered to open Black Market Liquor Bar Studio City in 2011. With Black Market and the business alliances she created, Lofaso was able to find the perfect home. She's freedom of expression would be fostered by this collaborative effort. Black Market does not have a single direction, and that's what it is designed to do. A course might begin with potato chips dill and Shishito peppers, followed by lobster roll Korean wings, and then a series of meatballs. Antonia is the linchpin of this extravagant array. Her success is measured by her capacity to stay authentic to her own taste while in tune with her audience. Her memorable performance in Top Chef Chicago and Top Chef: All Stars showcased her individuality outside the kitchen. Her talents are still shining in front of the camera, as a judge on CNBC's Restaurant Startup and recurring roles on the Food Network's Cutthroat Kitchen Man vs. Child as well as ABC's Real O'neals. Lofaso launched The Busy Mama's Cookbook 100 easy and Delicious recipes in 2012, alongside Penguin. It also told about her experiences while she studied at her school, the French Culinary Institute. She had a daughter, Xea and her son Xea. Lofaso believes that the motivation behind all of her accomplishments stems from her love for the kitchen. It is through this vein that she keeps her a firm finger on the pulse of. With the Chefletics brand, she is changing the aesthetics of the industry, by re-designing chefs' wear to be fashionable and practical. 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 will convey a more tailored service to provide customers with a an experience that is uniquely personal.