Antonia Lofaso

Antonia's Lofaso invites guests to discover her worldview by the food she cooks. She began to be interested in food and cooking after moving from suburban Long Island to the diverse culture that is Los Angeles. The carnetas and the Cavatelli, she believes, can exist together on the exact same menu. Her sensibility is always changing. However, what is consistent in all of her dishes is an unifying view of the future, while also reminiscing about the past. Scopa Italian Roots is a restaurant which was established by Lofaso in 2013. She opened it due to her heritage as an Italian-American. The restaurant's version of old-school Italian is regarded as the one of Los Angeles' most compelling Italian eateries. Lofaso serves consistently delicious dishes at Scopa, a neighborhood favorite. Its patrons describe it as authentic and satisfying. Lofaso trained under legendary chefs and learned their sophisticated methods but she never hesitated of taking risks that were too high to be true to her own instincts. She worked closely with many stars and quickly rose up the ranks of Wolfgang Puck's Spago. 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 by working with her. Black Market has no one direction in mind and it is that way. It could start with Dill chips and then Shishitos peppers. Next comes the Korean wing and finally a meatball course. Antonia anchors the bold range of tastes. Lofaso assesses the success she has had throughout her career by her ability to understand her audience and be true to her personality. Her memorable performances in Top Chef Chicago and Top Chef: All Stars celebrated her distinctiveness in the kitchen, and her skills continue to shine in front of the camera, as an expert panelist on CNBC's Restaurant Startup and recurring roles on The Food Network's Cutthroat Kitchen Man vs. Child and ABC's Real O'neals. Lofaso has released her book, The Busy Mother's Cookbook: 100 Quick and Delicious Recipes in 2012, along with Penguin. The book also tells the tale of her struggles during her time at her school, the French Culinary Institute. She had a daughter, Xea and her son Xea. Lofaso claims that the motivation for her achievements comes from the kitchen. This is the way she keeps a pulse on current events. Chefletics transforms the way chefs dress through the combination of style and functionality. The main goal of Lofaso is staying committed to her goals. With this in mind she created Antonia Lofaso Catering. This provides customers with the most personal service.

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