Antonia Lofaso

The culinary offerings of Chef Antonia offers an opportunity for you to discover the inner of the. Food that she cooks is a source of fascination that grew from moving beyond the outskirts of Long Island and into the multi-cultural landscape of Los Angeles. Carnitas and Cavatellis on the same menu is her belief. What remains, however, with her food is a singular vision towards the future that longingly remembers the old. Inspired by her heritage as an Italian-American, Lofaso opened Scopa Italian Roots in 2013 which was immediately well received. Lofaso is lauded for her unique interpretation of Italian cuisine. Food at Lofaso is authentic, inviting and undeniably delicious. Lofaso was an apprentice chef to master chefs, absorbing their techniques as well as taking risks. She was not afraid in doing so, merely following her intuition. Following her rapid rise through the ranks, she transformed various Los Angeles high-profile restaurants while cooperating with famous stars. Lofaso along with Sal Aurora partnered in 2011 to open Black Market Liquor Bar Studio City. Lofaso was able to settle at Black Market. The creative spirit of Lofaso would be fostered through this collaboration. Black Market does not have a single direction, and this is its intention. The course will begin with dill-flavored potato chips Shishito peppers and finish with Korean Wings. Antonia's vibrant flavors are the basis of these daring combination. Lofaso assesses the success she has had over the course of her career based on her ability to know her audience and remain authentic to who she is. Her memorable performances on Top Chef Chicago & Top Chef: All Stars highlighted her talents outside of the cooking area. Her talents are apparent in her regular roles in judge on CNBC's Restaurant Startup judge and on Food Network's Cutthroat Kitchen Man vs. Child as well as ABC's Real O'neals. Lofaso teamed up in partnership with Penguin in 2012 to release The Busy Mom's Cookbook 100 recipes to prepare Delicious home-cooked Meals. This book also tells her story about her struggles going to her first French Culinary Institute and raising her daughter Xea. Lofaso insists that the drive behind all of her accomplishments comes from the heart of cooking and it's through this vein that she keeps her to keep her finger on the pulse. Chefletics is her brand new that is changing the way chefs dress. It is a blend of style and practicality. Her main focus is staying true to her vision. To achieve this goal she has launched Antonia Lofaso Catering. This gives customers the most personal service.