Antonia Lofaso

The food of chef Antonia is an invitation for customers to dive into the depths. Her interest in food when she moved from suburban Long Island to the diverse cultures of Los Angeles. She believes that cavatelli and carnitas are able to coexist in harmony on the same menu communicates a sense of taste that is always changing. What remains is her singular view of the future, while longingly recalling the past. Scopa Italian Roots was opened in 2013 by Lofaso who was influenced with her Italian American roots. It was met with a warm welcome. Lofaso's old-school Italian rendition is widely regarded as to be one in Los Angeles' most captivating restaurant experiences. Lofaso has been consistently praised by the patrons of Scopa's for offering meals that feel real and utterly satisfying. Lofaso was trained by famous chefs as well as learned the most advanced cooking techniques However, she was always willing to defy her instincts. intuitions. She swiftly rose up the ranks at Wolfgang Puck's Spago after which she went into working closely with famous chefs in different Los Angeles kitchens. Lofaso as well as Sal Aurora partnered in 2011 in order to establish Black Market Liquor Bar Studio City. Lofaso has found her home with Black Market, and through the partnerships that she created. Lofaso could find the space to express her creativity that she longed for through this partnership. Black Market does not have an unifying direction, that's the intention. The first course could be the potato chips and peppers, Shishito. Then, Korean wings, meatballs, as well as lobster roll. Antonia makes sure that the menu is a dazzling array of flavors. Lofaso assesses her success through her intuitive awareness of the audience she is addressing, and remains true to her personality. Her memorable performance on Top Chef Chicago and Top Chef: All Stars highlighted her distinct personality outside of the kitchen. She also has a talent that remain in the spotlight of cameras as a panelist on CNBC's Restaurant Startup and in regular 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, together with Penguin. The book also tells the tale of her struggles during her time in the French Culinary Institute. She was also raising her daughter Xea, as well. Lofaso believes that the motivation behind all of her accomplishments stems from her love for cooking and it's through this vein that she has a an eye on the pulse. She is transforming the fashion by designing chef's clothing with a focus on style and function via her brand Chefletics. What matters to Lofaso is remaining true to the vision you have set. With this intention she is launching Antonia Lofaso Catering, which offers a more customized service to provide customers with a an experience that is uniquely personal.

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