Antonia Lofaso

Antonia's Lofaso invites you explore her inner world through the cuisine she creates. Her food elicits a fascination that grew from moving outside the suburbs of Long Island and into the multi-cultural environment of Los Angeles. The belief of the fact that cavatelli and carnitas could coexist effortlessly on a menu portrays a style that continues to evolve. But what remains is her distinctive view of the future, while still wishing to reminisce about the old. Scopa Italian Roots opened its doors in 2013 and was immediately popular. Lofaso's rendition of old school Italian dishes is among the top restaurants in Los Angeles. Lofaso has been described as a neighborhood favorite who consistently delivers dishes that are authentic, tasty and welcoming. Lofaso worked under culinary greats to master their techniques. She was also not afraid making bold choices in order to follow her intuition. She rose quickly through the ranks at Wolfgang Puck's Spago and then went on to transform various high-profile kitchens in Los Angeles while working closely with numerous celebrities. Lofaso established Black Market Liquor Bar with Sal Aurora and Mario Guddemi in Studio City, California. The Lofaso had found a home at Black Market. Lofaso could finally enjoy the freedom of expression she had longed for. Black Market does not have one direction that's the intention. The course will begin with potato chips flavored with dill, Shishito peppers, and finish with Korean wings. What binds this diverse array of flavors is Antonia. In her long career Lofaso has measured her success with her exceptional ability to understand her audience but still remain authentic to her personality. She has been a part of a variety of television shows such as Top Chef Chicago, Top Chef: All Stars as well as Cutthroat Kitchen Man vs. Child on The Food Network and ABC's Real O'neals. Her talents have continued to be showcased in her role as a judge on CNBC's Restaurant Startup. Lofaso has released her book, The Busy Mother's Cookbook: 100 Quick and Delicious recipes in 2012, with Penguin. The book also tells the story of her challenges while she studied in the French Culinary Institute. She had a daughter, Xea, as well. Lofaso insists that the drive for her achievements originates from the kitchen and it is through this vein that she keeps her an eye on the pulse. Chefletics the brand she has created, is revolutionizing how chefs dress. It is a blend of style and functionality. Lofaso believes in staying true to you and your goals. To achieve this, she's created Antonia Lofaso Catering. The brand will provide a personalized experience for clients.