Antonia Lofaso

Chef Antonia Lofaso's food is an invitation to explore the depths of her inner world. It is her food that stirs curiosity. It was born as she moved out of into the Long Island suburbs and entered the culturally diverse environment that is Los Angeles. Her belief that cavatelli and carnitas can co-exist in harmony on a single menu portrays a style that is constantly evolving. The only thing that remains is her unique idea of the future and longingly recalling the old. Scopa Italian Roots is a restaurant founded by Lofaso in 2013. The restaurant was opened by her as a result of her American-born Italian heritage. The old-fashioned Italian rendition is widely regarded as one of Los Angeles' most captivating restaurants. The restaurant is frequently praised by Scopa's patrons because the food is authentic and deliciously pleasing. Lofaso was an apprentice chef to master chefs, absorbing their techniques as well as taking risks. She never hesitated to take risks to pursue her own intuition. She soon rose to the ranks of Wolfgang Puck's Spago before moving further to collaborate with famous chefs in a variety of Los Angeles kitchens. In the year 2011, Lofaso worked together with Sal Aurora and Mario Guddemi to open Black Market Liquor Bar in Studio City. Lofaso's home was found within Black Market Liquor Bar and her business relationships. The creative spirit of Lofaso will be facilitated by this collaborative effort. Black Market has no one direction in mind and is the same way. The first course could be dill chips, then shishitos peppers. Next comes an Korean wing and finally the meatballs course. Antonia is the center in this variety. In her long career Lofaso has measured her success through her ability to comprehend her audience while staying in line with her personal style. Her appearances on the Top Chef Chicago episode and Top Chef: All Stars demonstrated her capability to communicate her self outside of the culinary environment. Since then she's continued to pursue her work in front of cameras, including judge on CNBC's Restaurant Startup Judge, as well as recurring appearances on Food Network's Cutthroat Kitchen Man vs. Child. Lofaso worked with Penguin to publish The Busy Mom's Cookbook 100 recipes for Quick Delicious homemade Meals in 2012. The book also talks about her struggles while raising Xea as well as her studies at her school, the French Culinary Institute. Lofaso believes that all of her successes stem from her love cooking, and she's in a position to stay in the middle of the industry through her work on her kitchen. She has revolutionized the industry's aesthetic by redesigning chef wear with a focus on style and function by launching her brand Chefletics. Lofaso is determined to stay true to her vision and customers. She's created Antonia Lofaso Catering to help to achieve this.

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