Antonia Lofaso

Antonia's Lofaso invites you look into her soul through her cuisine. The food she creates comes from her fascination with the cultural aspects that is Los Angeles, which was ignited by a trip to Los Angeles from Long Island's suburbs. Carnitas, Cavatelli and other dishes can all coexist within a menu. It is an ever evolving taste. All of her dishes have a common concept, that is embracing the moment and reminiscing on the old. Scopa Italian Roots was opened in 2013 by Lofaso who was influenced from her Italian American tradition. The restaurant was greeted with a warm welcome. Lofaso has been praised for her interpretation of traditional Italian cuisine. Patrons describe Scopa as an essential neighborhood staple where Lofaso consistently serves food that is inviting authentic and undeniably satiating. Lofaso studied from chefs who used sophisticated techniques. But, she didn't hesitate to take extreme risks in order to respect her instincts. After a brief period she rose to the very top of Wolfgang Puck's Spago. In the following years, she worked alongside many celebrities, and transformed a variety of Los Angeles restaurants. Lofaso as well as Sal Aurora partnered in 2011 to create Black Market Liquor Bar Studio City. The bar was eventually able to get the space within Black Market as well as the alliances she created. Lofaso was able to enjoy the freedom to create the work she longed for through this partnership. The goal of Black Market is to not be constrained in any way. A meal could start with chipped potatoes and peppers with Dill. Then it's Korean meatballs and wings. Antonia is the anchor of this dizzying variety. Lofaso assesses the success she has had throughout her career by the innate ability she has to understand her audience and stay true to her personality. She has been a part of many television shows, like Top Chef Chicago, Top Chef: All Stars and Cutthroat Kitchen Man vs. Child on The Food Network and ABC's Real O'neals. Her talents continue to be recognized as a judge on CNBC's Restaurant Startup. In 2012 Lofaso was a part of Penguin to publish"The Busy Mother's Cookbook 100 recipes for quick Delicious home-cooked Meals and recounts the challenges she overcame when she was studying at the world-class French Culinary Institute, and simultaneously raising her daughter Xea. Lofaso states that her love to cook is the main factor behind her success. She continues to be at the forefront of her field by keeping an to the latest trends and fashions. She has revolutionized the industry's aesthetic by redesigning chef wear with a focus on style and function with her own brand Chefletics. Lofaso wants to be true to the goals of her customers. She has created Antonia Lofaso Catering to help to achieve this.