Antonia Lofaso

The cuisine that is served by Chef Antonia is an invitation for guests to explore the of the. Her interest in food when she moved from suburbs of Long Island to the diverse culture in Los Angeles. The belief of the fact that cavatelli and carnitas can co-exist in harmony on a single menu portrays a style that continues to evolve. The only thing that remains is her unique view of the future, while longingly recalling the past. Scopa Italian Roots, which Lofaso created in 2013 was well-received since it was in the spirit of her Italian heritage. The interpretation that Lofaso has given to traditional Italian is hailed for being among the top eateries for Italian cooking located in Los Angeles. Lofaso has been praised by a lot of people as a local favorite who consistently delivers food that's authentic, delicious and inviting. Lofaso worked as an apprentice chef to master chefs learning their methods and taking risks. She was not afraid to take risks to pursue her own intuition. After quickly rising through the ranks, she transformed various Los Angeles high-profile restaurants while cooperating with famous stars. Lofaso and Sal Aurora partnered in 2011 to create Black Market Liquor Bar Studio City. Her home was within Black Market Liquor Bar and her business partnerships. Lofaso achieved the creativity she craved through her collaboration. Black Market has no one idea in its head and that's the way it goes. The first course could be dill chips, then shishitos peppers. Then comes the Korean wing and finally a meatball course. Antonia's vibrant flavors are the base of these bold flavors. Lofaso's popularity has been measured by her capacity to stay true to herself while still understanding her audience. She's been on 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 the CNBC's Restaurant Startup. Lofaso released The Busy Mother's Cookbook 100 Simple and Delicious recipes in 2012, along with Penguin. It also told the story of her challenges while she studied at The French Culinary Institute. She was raising her daughter Xea also. Lofaso states that the reason for her achievements is derived from her kitchen. This is the way she stays on top on current events. Through the Chefletics brand, she's revolutionizing the aesthetics of her field by redesigning chefwear for both style and functionality. Lofaso wants to be true to the vision of her clients. The brand she has developed is Antonia Lofaso Catering to help achieve that.

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