Antonia Lofaso

Antonia Lofaso's cuisine can be a way to investigate what lies within her. Her food evokes curiosity, which developed when she left the Long Island suburbs and entered the rich cultural scene in Los Angeles. She believes in the idea that cavatelli and carnitas could coexist in harmony on a single menu conveys a sensibility which evolves constantly. Her dishes all have a common idea, which is to embrace the current while reminiscing fondly on the old. Inspired by her Italian-American heritage Lofaso established Scopa Italian Roots in 2013 which was immediately well received. The old-fashioned Italian version is regarded as one of Los Angeles' most captivating restaurants. Lofaso serves consistently delicious food at Scopa which is a favorite of the neighborhood. The patrons call it authentic and satisfying. Lofaso apprenticed under culinary legends and absorbed their sophisticated techniques however she wasn't afraid to make bold decisions in order to follow her intuition. She was in close contact with many stars and quickly rose up the ranks of Wolfgang Puck's Spago. In 2011, Lofaso partnered along with Sal Aurora and Mario Guddemi to debut Black Market Liquor Bar in Studio City. Lofaso had found home at Black Market. This collaboration would foster the creative freedom Lofaso wanted. Black Market is not constrained to a specific direction and that is the intention. One course may begin with chipped potatoes and peppers with dill, followed by Korean meatballs and wings. Antonia Chef Antonia Lofaso's vision behind this mouth-watering menu of bold flavors is what anchors everything. In her long career Lofaso has judged her accomplishment with her exceptional ability to connect with her viewers while staying authentic to her personality. In addition to her memorable appearances of Top Chef Chicago and Top Chef: All Stars, her distinctiveness was also praised in other areas, beyond the kitchen. Today she remains a standout on screen in her role as a CNBC judge, and as a recurring character on The Food Network's Cutthroat Kitchen Man vs. Child. Lofaso released The Busy Mother's Cookbook: 100 Quick and Delicious Recipes, in 2012, with Penguin. The book also tells the story of her challenges when she was a student in The French Culinary Institute. She also raised her daughter Xea and her son Xea. Lofaso states that the reason behind all of her success originates from her kitchen. This is how she maintains a constant pulse on the current happenings. Through the Chefletics brand, she is changing the look of her field by redesigning chefwear for both style and practicality. Lofaso will adhere to the vision of her clients. She has created Antonia Lofaso Catering to help in achieving that.