Antonia Lofaso

Antonia's food is a way to explore her life. Her food elicits a interest that was born from the moment she stepped out of the suburban areas of Long Island and into the multi-cultural scene of Los Angeles. She believes in the idea that cavatelli and carnitas are able to coexist effortlessly on a menu conveys a sensibility which continues to evolve. The only thing that remains is her unique idea of the future and looking back to the old. Scopa Italian Roots opened its doors in 2013 and was immediately well-received. The interpretation that Lofaso has given to classic Italian is widely praised as one of the best places to enjoy Italian cooking located in Los Angeles. Lofaso is consistently highly acclaimed by patrons of Scopa's for serving food that feels real and utterly enjoyable. Lofaso studied under the best chefs to learn their refined methods. She was also not afraid to take bold decisions in order in order to follow her intuition. She soon rose to the ranks of Wolfgang Puck's Spago before moving on to work closely with famous chefs in a variety of Los Angeles kitchens. Lofaso worked together with Sal Aurora to create Black Market Liquor Bar, an upscale bar located within Studio City. Lofaso had found home in the Black Market. Lofaso would find the freedom to create the work she longed for through this partnership. Black Market has no one plan in sight and it is that way. The menu could start with chips of dill potato Shishito chilies, and go on to the Korean chicken dish, meatballs and wings. Antonia is the anchor of this dizzying assortment. Lofaso evaluates her achievements throughout her career by her natural ability to know her audience and remain loyal to her character. Apart from her memorable performance in Top Chef Chicago and Top Chef: All Stars, her individuality was also recognized out of the kitchen. In the present, she continues to impress on the screen, as judge on CNBC judge and recurring role on The Food Network's Cutthroat Kitchen Man vs. Child. Lofaso released The Busy Mother's Cookbook 100 Simple and Delicious Recipes in 2012, together with Penguin. The book also tells the story of her challenges during her time in the French Culinary Institute. She also raised her daughter Xea and her son Xea. Lofaso insists that the source of driving force behind her successes is the kitchen she uses. It's through this vein she keeps a steady finger on pulse. She is revolutionizing her industry's design by creating chef's wear with a focus on style and function with her own brand Chefletics. The main goal of Lofaso is staying in line with her mission. In this regard she has launched Antonia Lofaso Catering. This provides customers with an incredibly personal experience.

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