Antonia Lofaso
Antonia's food provides a way to explore her life. Curiosity grew in her after she moved from for the Long Island suburbs to explore the diverse culture of Los Angeles. Carnetas and Cavatelli She believes that they can be found on the identical menu. Her taste is constantly changing. With every dish she serves her vision which is distinctive and expresses a longing for the old. Scopa Italian Roots is a restaurant that was founded by Lofaso in 2013. It was founded by the chef because of her heritage as an Italian-American. Lofaso's old-school Italian interpretation is considered to be one the Los Angeles' most captivating restaurants. Lofaso has been consistently highly acclaimed by patrons of Scopa's because the food is authentic and deliciously satisfying. Lofaso studied under some of famous chefs and learned their advanced techniques, but was never unwilling to follow her gut sense of. She quickly rose through the ranks of Wolfgang Puck's Spago, and then went further to collaborate with celebs in several Los Angeles kitchens. In 2011 Lofaso worked together with Sal Aurora and Mario Guddemi to debut Black Market Liquor Bar in Studio City. Lofaso has found her home in Black Market, and through her partnerships she has created. Her creative independence will be facilitated with this partnership. Black Market has no one direction in mind and is the same way. It would start with potato chips flavored with dill, Shishito peppers, and finish with Korean Wings. Antonia is the linchpin of this dizzying array. The success of Lofaso has been judged by her capacity to stay authentic to her own taste while understanding her audience. Alongside her unforgettable performances on Top Chef Chicago and Top Chef: All Stars, her distinctiveness was also praised out of the kitchen. Today she remains a standout on screen as a CNBC judge and recurring role in the Food Network's Cutthroat Kitchen Man vs. Child. Lofaso has teamed up with Penguin in 2012 to launch The Busy Mum's Cookbook 100 recipes to prepare Delicious homemade Meals. This book also describes the obstacles she faced while studying at the French Culinary Institute and raising her daughter Xea. Lofaso believes that her achievements are the result of her love of cooking and she is in a position to stay in the middle of this industry by focusing on her kitchen. Chefletics is her brand new has revolutionized the way chefs dress. It is a blend of style and practicality. The most important thing to Lofaso is sticking to your ideals. To achieve this intention she is launching Antonia Lofaso Catering, which will convey a more tailored way of offering customers a a distinctly personal experience.






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