Antonia Lofaso

Antonia's Lofaso invites you look into her soul by the food she cooks. Food is what stirs curiosity. It was born as she moved out of the Long Island suburbs and entered the culturally rich scene of Los Angeles. Cavatelli and carnetas, she believes, can coexist on the same menu. Her sense of taste is continuously changing. But what remains is her distinctive view of the future, while longingly recalling the old. Scopa Italian Roots, which Lofaso established in 2013 received a great reception due to the fact that it was influenced by her Italian tradition. The restaurant's version of traditional Italian dishes is among the top restaurants in Los Angeles. Food at Lofaso is genuine, warm and pleasing. Lofaso learned from culinary giants with sophisticated cooking techniques. She didn't hesitate to take extreme risk to follow her instincts. She swiftly rose up the ranks of Wolfgang Puck's Spago before moving on to work closely with celebrities in various Los Angeles kitchens. Lofaso joined forces together with Sal Aurora to create Black Market Liquor Bar Black Market Liquor Bar, the first bar to open situated in Studio City. The home of Lofaso was located in Black Market Liquor Bar and her business partnerships. Lofaso had the chance to enjoy the creative freedom she desired. Black Market does not have any one specific direction, that's the intention. One course may begin with chipped potatoes and peppers with Dill. Then it's Korean wings and meatballs. Antonia's distinctive flavors form the foundation of these bold combinations. Lofaso measures her success all through her career on the basis of her ability to get to know her audience well and stay true to her personality. Her memorable performance in Top Chef Chicago and Top Chef: All Stars highlighted her distinctiveness in the kitchen. Her talents are still shining in front of the camera as a panelist on CNBC's Restaurant Startup and recurring role on the Food Network's Cutthroat Kitchen Man vs. Child as well as ABC's Real O'neals. Lofaso joined forces together with Penguin at the end of 2012 in order to launch The Busy Mother's Cookbook 100 Recipes for Delicious homemade Meals. The book describes the challenges she encountered while studying at her first French Culinary Institute and raising her daughter Xea. Lofaso says that the passion behind all of her accomplishments is rooted in the kitchen and it is in this way that she continues to have to keep her finger on the pulse of. With the Chefletics brand, she is revolutionizing the aesthetics of her industry by re-designing clothing for chefs that is stylish and also serves a function. Lofaso will adhere to her vision and customers. The brand she has developed is Antonia Lofaso Catering to help in achieving that.

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