Antonia Lofaso

Antonia's food provides a way to get inside her world. She developed a curiousity about food after moving from the suburban Long Island to the diverse cultures that is Los Angeles. Cavatelli and Carnitas can be found to blend seamlessly with the food menu. This is an assumption that has developed in the course of many years. The only thing that remains is her unique view of the future, while looking back to the old. Inspired by her Italian-American heritage Lofaso opened Scopa Italian Roots in 2013 and was instantly well-received. Lofaso's old-school Italian interpretation is considered one of Los Angeles' most captivating dining establishments. The food at Lofaso is always delicious, welcoming and pleasing. Lofaso studied under some of the most renowned chefs and mastered their methods, yet she was not scared to challenge her own sense of. She rose quickly through the ranks of Wolfgang Puck's Spago and went on to revamp several high-profile kitchens located in Los Angeles while working closely with numerous celebrities. Lofaso worked along with Sal Aurora to create Black Market Liquor Bar which was a new bar situated in Studio City. Lofaso was able to settle at Black Market. Lofaso was able to finally experience the creative freedom she longed for. Black Market's intention is not to be restricted by any means. A meal could start with chipped potatoes and peppers with dill, followed by Korean wings and meatballs. Antonia is the linchpin in this variety. In her long career Lofaso has judged her accomplishment with her exceptional ability to understand her audience while staying true to her own personality. Apart from her memorable performances on Top Chef Chicago and Top Chef: All Stars, her uniqueness was also celebrated outside of the kitchen. Today she is still awe-inspiring on the screen, as a CNBC judge and recurring role on The Food Network's Cutthroat Kitchen Man vs. Child. Lofaso joined forces together with Penguin Publishing to create The Busy Mom's Cookbook - 100 Recipes of easy, Delicious, Home Cooked Meals. In the book, she shares her experiences as a mother and a student at the French Culinary Institute. Lofaso states that the reason to her achievement comes from the kitchen. That's how she stays on top on the current happenings. She is revolutionizing her industry's design by creating chef's wear with a focus on style and function, through her brand Chefletics. What matters to Lofaso is sticking to your vision with the intention of launching Antonia Lofaso Catering, which will convey a more tailored way of offering customers a a distinctly personal experience.