Antonia Lofaso

Chef Antonia Lofaso's food is an invitation to dive into the complexities of her inner world. She became interested in food when she moved from suburban Long Island to the diverse scene of Los Angeles. Carnitas, Cavatellis, and other dishes that are on the same menu is her belief. The only thing that remains in all of her dishes is a single vision for the future that longingly remembers the old. Scopa Italian Roots was opened in 2013 by Lofaso who was inspired to her Italian American roots. It was met with a warm welcome. Lofaso is praised as a master of the traditional Italian food. Lofaso's food is consistently authentic delicious, warm and inviting. Lofaso was trained by some of the best chefs in the world and learned their advanced techniques yet she never hesitated to go against her instincts. She swiftly rose up the ranks of Wolfgang Puck's Spago and was able to change the look of several kitchens in Los Angeles while working closely with numerous celebrities. Lofaso and Sal Aurora partnered in 2011 to open Black Market Liquor Bar Studio City. Lofaso has found her home with Black Market, and through the alliances she made. She's freedom of expression will be facilitated thanks to this team effort. Black Market does not have a single direction, and that's what it is designed to do. The course could begin with dill potatoes chips Shishito chilies, and move on to a Korean meal of meatballs and wings. What binds this diverse range of flavors is Antonia. In her long career Lofaso has measured her success by her innate ability to understand her audience while remaining true to her personality. She's been on several television shows including Top Chef Chicago, Top Chef: All Stars as well as Cutthroat Kitchen Man vs. Child on The Food Network and ABC's Real O'neals. Her talents continue to be recognized as a judge for CNBC's Restaurant Startup. In 2012 Lofaso joined with Penguin to launch The Busy Mom's Cookbook 100 Cooking Ideas for Delicious home-cooked Meals The book also tells about the struggles she had to overcome while attending the world-class French Culinary Institute, and simultaneously raising her daughter Xea. Lofaso believes that all her successes stem from the passion she has for the kitchen. It is in this vein that Lofaso continues to keep a eye on trends. Through her Chefletics brand, she is altering the look of her business by creating chefs' wear to be trendy and useful. Her main focus is to remain in line with her mission. With this in mind the founder of her brand, Antonia Lofaso Catering. This gives customers an experience that is completely personal.