Antonia Lofaso

Antonia Lofaso is an American chef, restaurateur, television personality, and cookbook author recognized for her work in the culinary industry. Lofaso trained at the French Culinary Institute in New York City and began her career at Wolfgang Puck's Spago in Beverly Hills, where she refined her culinary skills under the mentorship of Executive Chef Lee Hefter. She spent six years at Spago before moving on to lead kitchens in various Los Angeles restaurants, collaborating with a range of notable clients.

Lofaso gained national attention as a contestant on season four of the competition series "Top Chef," also known as "Top Chef: Chicago," where she placed fourth. She returned for season eight, "Top Chef: All-Stars," finishing in third place. Lofaso later competed on "Top Chef Duels," where she won a head-to-head challenge. Her television career includes appearances as a competitor, judge, and host on Food Network shows such as "Tournament of Champions," "Wildcard Kitchen," "Cutthroat Kitchen," "Chopped," and "Worst Cooks in America." Lofaso has also been named champion of "Tournament of Champions VI."

As a restaurateur, Lofaso serves as executive chef and owner of three Los Angeles restaurants: Black Market Liquor Bar in Studio City, Scopa Italian Roots in Venice, and DAMA in Downtown Los Angeles. Each restaurant showcases her approach to American, Italian, and Latin-inspired cuisines, influenced by her culinary training and personal heritage. Lofaso also operates a catering company offering personalized meals, cocktail parties, seated dinners, chef stations, and full staffing services.

Lofaso is the author of "The Busy Mom's Cookbook: 100 Recipes for Quick, Delicious, Home-Cooked Meals," which features accessible recipes and meal ideas. She is the founder of Chefletics, a brand focused on functional and stylish chef wear. Lofaso supports organizations such as CARE, the Jacques Pépin Foundation, Feeding America, and St. Francis Center Los Angeles, contributing to efforts addressing global poverty, world hunger, and community-based culinary education.