Antonia Lofaso
Chef Antonia Lofaso's culinary creations are an invitation to explore deep into her inner world. She developed a curiousity about food when she moved from suburban Long Island to the diverse cultures of Los Angeles. Cavatellis and carnitas coexisting in the same dish is what she believes in. The dishes she serves have a common concept, that is embracing the moment as well as reminiscing about the old. Scopa Italian Roots, which Lofaso founded in 2013, received a great reception since it was in the spirit of her Italian heritage. Lofaso's take on old-school Italian is regarded as one of Los Angeles' most compelling Italian eateries. Food at Lofaso is authentic, inviting and undeniably satisfying. Lofaso worked as an apprentice chef to master chefs taking their tips and taking risks. She never hesitated in doing so, merely following her instincts. She swiftly rose up the ranks at Wolfgang Puck's Spago after which she went on to work closely with celebs in several Los Angeles kitchens. Lofaso created Black Market Liquor Bar with Sal Aurora and Mario Guddemi in Studio City, California. In Black Market and the business alliances she created, Lofaso was able to find an appropriate home. Lofaso could finally enjoy the creativity she had always longed for. Black Market doesn't have one specific orientation. That is their intention. One course may begin with chipped potatoes and peppers with dill, followed by Korean meatballs and wings. Antonia's vibrant flavors are the foundation of these bold combination. Lofaso evaluates her achievements throughout her career by the innate ability she has to understand her audience and stay loyal to her character. Her memorable performances on Top Chef Chicago & Top Chef: All Stars showcased her personality outside the cooking area. The talents of Lofaso are evident in her recurring roles in the CNBC's Restaurant Startup judge, and on Food Network's Cutthroat Kitchen Man vs. Child and ABC's Real O'neals. Lofaso published The Busy Mom's Cookbook 100 Simple and Delicious Recipes in 2012, along with Penguin. The book also tells the tale of her struggles when she was a student at her school, the French Culinary Institute. She was raising her daughter Xea, as well. Lofaso maintains that the source of all her achievements is her kitchen. Through this, she keeps a steady finger on the pulse. Chefletics is her brand new, is revolutionizing how chefs dress. It combines style with functionality. Lofaso will adhere to the goals of her customers. The brand she has developed is Antonia Lofaso Catering to help to achieve this.






Comments
Post a Comment