Antonia Lofaso

The menu of Chef Antonia will entice you to discover the inner depths. She became interested in food following her move from suburban Long Island to the diverse scene and diverse landscape of Los Angeles. Carnitas and Cavatellis in the same meal is the premise of her beliefs. But what remains is her distinctive perspective on the future whilst looking back to the historical past. Scopa Italian Roots was opened in 2013 by Lofaso who was inspired from her Italian American roots. The restaurant received a warm welcome. Lofaso has been hailed as a master of the traditional Italian dishes. Food at Lofaso is authentic warm, welcoming and satisfying. Lofaso trained under top chefs of note as well as learned the most advanced cooking techniques however she was not afraid to go against her intuitions. She was in close contact with a variety of stars and rose quickly through the ranks at Wolfgang Puck's Spago. Lofaso, Sal Aurora, and Mario Guddemi partnered to open Black Market Liquor Bar Studio City in 2011. The Lofaso is now settling at Black Market, and through the partnerships that she created. The partnership would allow for the freedom of expression Lofaso longed for. Black Market is not constrained to a specific direction, and that's the goal. The course could start with potato chips dill and shishito peppers followed by a lobster roll Korean wings and a series of meatballs. The key ingredient that binds this assortment of flavours is Antonia. Lofaso measures her success by her in-depth understanding of her audience, and remains loyal to her own personality. She has been a part of many television shows, such as 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 are still being showcased in her role as a judge on CNBC's Restaurant Startup. Lofaso launched The Busy Mama's Cookbook 100 easy and Delicious recipes in 2012 in collaboration in collaboration with Penguin. The book also tells the story of how she faced challenges as she continued her studies in an institution called the French Culinary Institute. She also raised her daughter Xea, as well. Lofaso says that her passion for cooking is the driving force behind her achievements. She remains on top of things by keeping a close to the latest trends and fashions. With the Chefletics brand, she is revolutionizing the style of the industry, by re-designing cookwear to look fashionable and practical. The main goal of Lofaso is to keep in line with her mission. To achieve this goal the founder of her brand, Antonia Lofaso Catering. This will provide clients with an experience that is completely personal.

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