Antonia Lofaso

Antonia's food is a way to enter her mind. Her interest in food and cooking after moving from suburbs of Long Island to the diverse culture in Los Angeles. Her belief that cavatelli and carnitas can co-exist in harmony on a single menu reveals a taste that evolves constantly. All of her meals her vision that is unique and reflects a longing for the past. Inspired by her heritage as an Italian-American, Lofaso launched Scopa Italian Roots in 2013 which was immediately well received. Lofaso's interpretation of traditional Italian has been called one of Los Angeles' most compelling Italian eateries. Lofaso's food is consistently delicious, welcoming and pleasing. Lofaso was trained by renowned chefs to learn their refined techniques. But she didn't hesitate to take bold decisions in order to honour her instincts. Following her rapid rise through the ranks, she transformed various Los Angeles high-profile restaurants while cooperating with famous stars. Lofaso joined forces along with Sal Aurora to create Black Market Liquor Bar Black Market Liquor Bar, a new bar within Studio City. Lofaso has found her home in Black Market, and through her partnerships she has created. Her creative independence would be fostered with this partnership. Black Market has no one direction in mind and is the same way. The course will begin with potato chips flavored with dill Shishito peppers and continue with Korean Wings. Antonia is the anchor in this array. Lofaso's success has been measured by her capacity to stay true to herself while still knowing her viewers. Her unforgettable performance on Top Chef Chicago and Top Chef: All Stars highlighted her uniqueness outside of the kitchen. Her talents are still shining in front of the camera as an expert judge on CNBC's Restaurant Startup and recurring role on the Food Network's Cutthroat Kitchen Man vs. Child as well as ABC's Real O'neals. Lofaso has teamed up together with Penguin at the end of 2012 in order to release The Busy Mom's Cookbook 100 Recipes to prepare Delicious Home-cooked Meals. This book also describes her struggles going to the French Culinary Institute and raising her daughter Xea. Lofaso believes that all her achievements are the result of her love of cooking and she is in a position to stay on the pulse of the industry through her work in the kitchen. Through the Chefletics brand, she is changing the look of the industry, by creating clothes for the kitchen that are stylish as well as function. Lofaso believes that staying true the vision you have set is essential. To accomplish her goals, she launched Antonia Lofaso Catering. It gives customers the opportunity to experience the most personal experience.