Antonia Lofaso

Chef Antonia Lofaso's culinary creations are an invitation to explore the depths of her interior world. Her food elicits a curiosity that developed from stepping outside the suburban areas of Long Island and into the rich and diverse culture that is Los Angeles. Cavatellis and carnitas co-existing within the same menu is what she believes in. All of her dishes are created by her own outlook for the future yet they also have a need for the old. Scopa Italian Roots, which Lofaso created in 2013 received a great reception because it was in the spirit of her Italian tradition. Lofaso's traditional Italian interpretation is considered to be one among Los Angeles' most captivating eateries. Lofaso is consistently praised by Scopa's patrons for serving food that is real and utterly pleasing. Lofaso trained under legendary chefs and absorbed their sophisticated techniques but she was not afraid in taking on extreme risks for her sense of self. She was in close contact with a variety of stars and rose quickly through the ranks at Wolfgang Puck's Spago. Lofaso, Sal Aurora, and Mario Guddemi partnered to open Black Market Liquor Bar Studio City in 2011. She has settled in Black Market, and through the alliances she made. Lofaso could find the space to create the work she longed for through this partnership. Black Market does not have an unifying direction, and this is its intention. The first course could be the potato chips and peppers, shishito, followed by Korean meatballs, wings and lobster rolls. Antonia provides the bold variety of flavours. Her success is measured on her ability to stay true to herself while still knowing her viewers. She has been a part of many television shows, for instance 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 in her role as a judge on CNBC's Restaurant Startup. Lofaso has partnered with Penguin in 2012 to release The Busy Mother's Cookbook 100 Recipes to make Delicious home-cooked Meals. This publication also recounts the challenges she encountered while taking classes at an institution called the French Culinary Institute and raising Xea. Lofaso believes that all of her successes stem from the passion she has for cooking. It is in this spirit that Lofaso remains on the alert to the latest trends. With the Chefletics brand, she is making a difference in the design of the industry, by re-designing the attire of chefs to be stylish and functional. Lofaso believes in staying true to you and your vision. To do her goal, she's founded Antonia Lofaso Catering. The brand will provide a tailored experience to clients.