Antonia Lofaso

Antonia's food provides a way to explore her life. Her food elicits a fascination that grew from moving outside the suburbs of Long Island and into the culturally diverse scene in Los Angeles. Cavatelli and Carnitas have the ability to live in harmony on the menu, an assumption that has developed in the course of time. However, what is consistent throughout her menu is an unifying view of the future that longingly remembers the past. Scopa Italian Roots, which Lofaso founded in 2013, was well-received due to the fact that it was influenced by her Italian tradition. Lofaso's interpretation of classic Italian dishes is among Los Angeles's most popular restaurants. Lofaso has been consistently highly acclaimed by patrons of Scopa's for serving food that feels authentic and deliciously pleasing. Lofaso studied under the best chefs to learn their refined techniques. However, she was not afraid to make extraordinary decisions in order to follow her intuition. She worked closely with many stars and quickly rose up the ranks in Wolfgang Puck's Spago. Lofaso and Sal Aurora partnered in 2011 to create Black Market Liquor Bar Studio City. Lofaso was able to find an outlet within Black Market as well as the partnerships she established. Lofaso was able to achieve her dream of creativity through her collaboration. Black Market does not have one direction and this is its intention. A meal could start with chipped potatoes and peppers with Dill. Then it's Korean wings and meatballs. What anchors this bold variety of tastes is Antonia. Lofaso's popularity has been measured by her ability to be honest with herself, while knowing her viewers. In the course of her career, both Top Chef Chicago episode and Top Chef: All Stars highlighted her capacity to be her self outside of the culinary environment. Since then she's continued to pursue her work in front of cameras, including judge on CNBC's Restaurant Startup Judge as well as regular appearances on the Food Network's Cutthroat Kitchen Man vs. Child. Lofaso has released her book, The Busy Mother's Cookbook 100 Easy and Delicious Recipes, in 2012, along with Penguin. The book also tells the story of her challenges while she studied in her school, the French Culinary Institute. She had a daughter, Xea also. Lofaso says that her passion in cooking is the primary factor behind her success. She stays in the know by keeping a close eye on trends and fashion. Through her Chefletics brand, she's altering the appearance of the industry, by creating chefwear for both style and functionality. Lofaso cares about staying true to you and your ideals. To accomplish this, she has launched Antonia Lofaso Catering. The brand will provide a tailored experience to clients.