Antonia Lofaso

Antonia Lofaso's food offers a chance to discover the possibilities within her. Curiosity grew in her after she left for the Long Island suburbs to explore the diverse culture of Los Angeles. Cavatelli and Carnitas can be found to blend seamlessly in the menus, a belief which has evolved in the course of the years. In all her dishes her vision that is unique and reflects an ache for the past. Scopa Italian Roots was opened in 2013 by Lofaso and is influenced with her Italian American tradition. The restaurant was greeted with an enthusiastic reception. Lofaso's interpretation of traditional Italian has been called the one of Los Angeles' most compelling Italian restaurant chains. Lofaso has been praised by many as a local favorite who consistently delivers dishes that are authentic, tasty and warm. Lofaso studied from chefs with sophisticated cooking techniques. She didn't hesitate to take extreme risk to follow her instincts. After a brief period, Lofaso rose to the highest level in Wolfgang Puck's Spago. Later she worked with many famous celebrities while transforming various Los Angeles restaurants. Lofaso collaborated with Sal Aurora to create Black Market Liquor Bar Black Market Liquor Bar, a new bar situated in Studio City. She was able to secure an outlet in Black Market as well as her partnerships. Her creative independence will be facilitated through this collaboration. Black Market has no one idea in its head and it is that way. A course might begin with chips of dill potato and shishito peppers, followed by an ice cream roll Korean wings and a succession of meatballs. Antonia Lofaso, the cook behind this menu filled with mouthwatering and vibrant flavors, anchors it all. Lofaso measures her success all through her career on the basis of her ability to know her audience and be authentic to who she is. She has been a part of numerous 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 have continued to be showcased as a judge on the CNBC's Restaurant Startup. Lofaso has released her book, The Busy Mother's Cookbook: 100 Quick and Delicious Recipes, in 2012, along with Penguin. It also told the tale of her struggles when she was a student at the French Culinary Institute. She had a daughter, Xea also. Lofaso believes that her successes stem from her love of cooking. She is able to keep a finger on the pulse of the industry through her work on the kitchen. Chefletics changes the way we look at cookwear by focusing on style and functionality. Her main focus is staying committed to her goals. To achieve this goal she has launched Antonia Lofaso Catering. This provides customers with an extremely personal experience.

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