Antonia Lofaso

Antonia's Lofaso invites guests to get inside her mind by the food she cooks. The cuisine she prepares stirs up a fascination that developed from stepping outside the outskirts of Long Island and into the multicultural landscape of Los Angeles. Carnitas and Cavatellis on the same menu is her belief. However, what is consistent with her food is a unique vision for the future that longingly remembers the historical past. Scopa Italian Roots was opened in 2013 by Lofaso and is sparked to her Italian American tradition. It was met with a warm welcome. Lofaso's traditional Italian style is widely considered to be one of Los Angeles' most captivating restaurant experiences. Its cuisine is consistent warm, welcoming and satisfying. Lofaso was trained by some of the best chefs in the world and learned the latest methods However, she was always willing to go against her sense of. She quickly rose up through the ranks at Wolfgang Puck's Spago before going on to revamp several high-profile kitchens within Los Angeles while working closely with celebrities of all kinds. Lofaso, Sal Aurora, and Mario Guddemi partnered to open Black Market Liquor Bar Studio City in 2011. Lofaso's home was found in Black Market Liquor Bar and her business alliances. She's freedom of expression was boosted with this partnership. Black Market does not have an unifying direction, which is the reason why it was created. A course might begin with potato chips dill and some shishito peppers. Then, you can have lobster roll Korean wings and a series of meatballs. What binds this diverse range of flavors is Antonia. In her long career Lofaso has measured her success through her ability to connect with her viewers while being true to her persona. She has been a part of numerous television shows like 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 continue to be recognized as a judge for CNBC's Restaurant Startup. Lofaso collaborated along with Penguin in 2012 to release The Busy Mother's Cookbook, 100 Recipes for Delicious Home-cooked Meals. The book describes how she dealt with the difficulties of going to an institution called the French Culinary Institute and raising Xea. Lofaso declares that her passion for cooking is the driving for her accomplishments. She stays on top of things through keeping an to the latest trends and fashions. Through the Chefletics brand, she's altering the look of the industry, by re-designing chefs' wear to be fashionable and practical. Lofaso believes in keeping true to the vision you have for your business. To achieve this, she has launched Antonia Lofaso Catering. The brand will provide a personalized experience for clients.

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