Antonia Lofaso
The food of chef Antonia invites guests to explore the of the. She began to be interested in food when she moved from suburbs of Long Island to the diverse culture in Los Angeles. Carnitas, Cavatelli and other cuisines can be found in a single menu. It is an ever evolving taste. The only thing that remains is her unique view of the future, while looking back to the old. Scopa Italian Roots, which Lofaso created in 2013 was a huge success because it was influenced by her Italian roots. The old-fashioned Italian version is regarded as to be one among Los Angeles' most captivating eateries. The food at Lofaso is always authentic warm, welcoming and satisfying. Lofaso was a student to chefs, learning the techniques they taught and taking chances. She was not afraid to take risks to pursue her instincts. She swiftly rose up the ranks at Wolfgang Puck's Spago before moving into working closely with famous chefs in different Los Angeles kitchens. Lofaso as well as Sal Aurora partnered in 2011 to create Black Market Liquor Bar Studio City. Lofaso found her place at Black Market, and through her partnerships she has created. Lofaso was able to enjoy the freedom to express her creativity that she longed for through this partnership. Black Market does not have one direction which is the reason why it was created. It could start with chips of dill potato Shishito chilies, and proceed to Korean Meatballs and wings. Antonia is the star of this dazzling array. The success of Lofaso has been judged by her capacity to stay authentic to her own taste while being able to comprehend her audience. She's been on of numerous television shows such as Top Chef Chicago, Top Chef: All Stars as well as Cutthroat Kitchen Man vs. Child on The Food Network and ABC's Real O'neals. Her talents continue to be recognized in her role as a judge on the CNBC show Restaurant Startup. Lofaso published The Busy Mom's Cookbook 100 Easy and Delicious recipes in 2012 in collaboration with Penguin. The book also tells the tale of her struggles when she was a student in The French Culinary Institute. She had a daughter, Xea and her son Xea. Lofaso states that her love to cook is the main factor behind her success. She is always at the forefront of her field by keeping an watch on fashion trends and trends. With the Chefletics brand, she's altering the look of the industry, by re-designing the attire of chefs to be fashionable and practical. The main goal of Lofaso is staying in line with her mission. In this regard she has launched Antonia Lofaso Catering. This gives customers the most personal service.






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