Antonia Lofaso

The culinary offerings of Chef Antonia invites customers to dive into the of the. Her interest in food after moving from the suburbs of Long Island to the diverse cultures in Los Angeles. Cavatellis and carnitas mingling within the same menu is her ideology. All of her dishes are inspired by a distinct outlook for the future but also with a nostalgic look at the past. Inspired by her Italian-American heritage Lofaso established Scopa Italian Roots in 2013 which was immediately well received. Lofaso's take on old-school Italian has been hailed as among Los Angeles' most compelling Italian eateries. The customers say that they would recommend Scopa as an essential neighbourhood staple, where Lofaso always offers food that is authentic and undeniably satiating. Lofaso was an apprentice to culinary masters, absorbing their techniques and taking chances. She did not hesitate to do so to follow her instincts. She soon rose to the ranks of Wolfgang Puck's Spago before moving further to collaborate with celebrities in various Los Angeles kitchens. Lofaso along with Sal Aurora partnered in 2011 to open Black Market Liquor Bar Studio City. Lofaso was able to settle in the Black Market. Lofaso could find the space to create the work she longed for through this partnership. Black Market has no one direction in mind and that's the way it goes. The menu could start with chips of dill potato as well as shishito chillies, then go on to the Korean food item called meatballs, and wings. Antonia anchors the bold range of flavours. Lofaso, throughout her career, has measured the success of her show by how she knows her target viewers. She also stays authentic to her personality. Her memorable performances of Top Chef Chicago and Top Chef: All Stars highlighted her uniqueness outside of the kitchen, and her skills remain in the spotlight of cameras as an expert Judge on the 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 teamed up with Penguin at the end of 2012 in order to publish The Busy Mother's Cookbook, 100 Recipes for Delicious homemade Meals. This book also describes the obstacles she faced while studying at an institution called the French Culinary Institute and raising her daughter Xea. Lofaso claims that her enthusiasm to cook is the main for her accomplishments. She stays at the forefront of her field by keeping a close eye on trends and fashion. Chefletics has revolutionized chef attire by blending style with function. Her main focus is staying committed to her goals. To achieve this goal she has launched Antonia Lofaso Catering. This gives customers the most personal service.