Antonia Lofaso

Chef Antonia Lofaso's food is an opportunity to explore the depths of her personal world. She became interested in food when she moved from suburbs of Long Island to the diverse cultures that is Los Angeles. Carnitas, cavatelli and many other dishes can all coexist on one menu. It's a continuously evolving taste. But what remains is her distinctive view of the future, while longingly recalling the historical past. Scopa Italian Roots, which Lofaso created in 2013 received a great reception because it was an homage to her Italian family heritage. Lofaso has been widely praised by her fans for her interpretation of traditional Italian culinary traditions. Its cuisine is consistent delicious, warm and inviting. Lofaso worked as an apprentice for the master chefs of culinary, absorbing their techniques and taking risks. She never hesitated to try to learn to trust her intuition. She worked with numerous famous people and quickly rose through the ranks at Wolfgang Puck's Spago. Lofaso along with Sal Aurora partnered in 2011 in order to establish Black Market Liquor Bar Studio City. In Black Market and the business alliances she created, Lofaso was able to find her new home. The collaboration could provide the freedom of expression Lofaso was looking for. Black Market is not constrained by a single direction, and that's the goal. A course might begin with dill potato chips and shishito peppers followed by a lobster roll Korean wings, and then a series of meatballs. Antonia is the anchor for this bold array of flavor. Lofaso assesses her success according to her innate understanding of her audience, and remains in line with her personal style. She's been on of many television shows, including Top Chef Chicago, Top Chef: All Stars and Cutthroat Kitchen Man vs. Child on The Food Network and ABC's Real O'neals. Her talents are still being showcased in her role as a judge on CNBC's Restaurant Startup. Lofaso teamed up in partnership with Penguin in 2012 to release The Busy Mother's Cookbook 100 Recipes for Delicious Cooking at home Meals. This cookbook also recounts the obstacles she faced while attending The French Culinary Institute and raising Xea. Lofaso states that her love for cooking is the key factor behind her success. She continues to be at the forefront of her field with a keen to the latest trends and fashions. Through the Chefletics brand, she is changing the aesthetics of her business by creating cookwear to look stylish and functional. What's important to Lofaso is adhering to your concept. With the intention of launching Antonia Lofaso Catering, which provides a more personalized approach to providing clients with an experience that is uniquely personal.