Antonia Lofaso

Chef Antonia Lofaso's cuisine is an invitation to explore the depths of her interior world. Food is what stirs curiosity. It was born when she left her Long Island suburbs and entered the culturally rich scene that is Los Angeles. Cavatellis and carnitas coexisting within the same menu is her ideology. All of her dishes share a single idea, which is to embrace the current while reminiscing fondly on the old. Scopa Italian Roots, which Lofaso founded in 2013, was well-received since it was in the spirit of her Italian roots. Lofaso's old-school Italian interpretation is considered one among Los Angeles' most captivating dining establishments. The food at Lofaso is always delicious, welcoming and pleasing. Lofaso was trained by renowned chefs to learn their refined techniques. She was also not afraid making bold choices to honor her gut instincts. She was in close contact with many celebrities and rose rapidly through the ranks in Wolfgang Puck's Spago. In 2011 Lofaso joined forces with Sal Aurora and Mario Guddemi to debut Black Market Liquor Bar in Studio City. Her home was within Black Market Liquor Bar and her business relationships. This collaboration would foster creativity and freedom Lofaso longed for. Black Market doesn't have one particular direction. This is the intention. A course might begin with chips of dill potato and shishito chili peppers. Then it's a lobster roll Korean wings and a succession of meatballs. Antonia's bold flavors are the basis of these daring combination. Lofaso's popularity has been measured by her capacity to stay honest with herself, while being able to comprehend her audience. Alongside her unforgettable performance of Top Chef Chicago and Top Chef: All Stars, her distinctiveness was also praised in other areas, beyond the kitchen. Today she remains a standout on screen as judge on CNBC judge and recurring role on The Food Network's Cutthroat Kitchen Man vs. Child. Lofaso has teamed up together with Penguin in 2012 to release The Busy Mom's Cookbook 100 Recipes to prepare Delicious homemade Meals. The book tells her story about the challenges she encountered while going to an institution called the French Culinary Institute and raising her daughter Xea. Lofaso believes that her achievements are the result of her love of cooking. She is in a position to stay on the pulse of this industry by focusing on her kitchen. With her Chefletics brand, she's altering the appearance of her field by redesigning clothing for chefs that is stylish and also serves a functionality. Her main focus is to stay committed to her goals. With this in mind she has launched Antonia Lofaso Catering. This will provide clients with the most personal service.