Antonia Lofaso

The cuisine that is served by Chef Antonia invites you to discover the inner of the. The curiosity in her grew after she left for the Long Island suburbs to explore the diverse culture of Los Angeles. Cavatellis and carnitas mingling on the same menu is her belief. All of her meals, she has a vision that is distinct and speaks to nostalgia for the old. Motivated by her American-born Italian heritage, Lofaso launched Scopa Italian Roots in 2013 which was immediately well received. The restaurant's version of old-school Italian is regarded as among Los Angeles' most compelling Italian restaurants. The food at Lofaso is always delicious, welcoming and delicious. Lofaso was a student of legendary chefs and learned their sophisticated methods but she never hesitated to make bold decisions to honor her instincts. She quickly rose through the ranks of Wolfgang Puck's Spago before moving further to collaborate with famous chefs in a variety of Los Angeles kitchens. In 2011, Lofaso worked with Sal Aurora and Mario Guddemi to debut Black Market Liquor Bar in Studio City. The home of Lofaso was located within Black Market Liquor Bar and her business alliances. Her creative independence would be fostered through this collaboration. Black Market has no one plan in sight and it is that way. It could start with Dill chips and then Shishitos peppers. Following that is a Korean wing and finally the meatballs course. What anchors this bold array of flavors is Antonia. Lofaso has, over the course of her career, has judged her success by how well she understands her audiences. In addition, she remains true to who she is. She has been a part of numerous television shows such as 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 as a judge on CNBC's Restaurant Startup. Lofaso released The Busy Mother's Cookbook 100 Easy and Delicious recipes in 2012, together with Penguin. The book also tells the tale of her struggles when she was a student at her school, the French Culinary Institute. She was raising her daughter Xea and her son Xea. Lofaso says that the inspiration to her achievement originates from her kitchen. That's how she stays on top on current events. Chefletics changes the way we look at cookwear by focusing on fashion and practicality. Lofaso wants to be true to the vision of her clients. She's created Antonia Lofaso Catering to help achieve that.

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