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Freddy Vargas (I.C.M.C.)

Freddy Vargas joined Scarpetta Beverly Hills as Chef de Cuisine in 2010 leading an award winning team of chefs, sommeliers, and servers while overseeing the day-to-day operations in the kitchen.

Vargas began his career with Chef Scott Conant at Scarpetta at the Fontainebleau Miami Beach in 2008 where he spent one year as Sous Chef before moving to New York to work as Chef de Cuisine at the flagship location. Prior to joining Chef Conant’s team, Vargas held the position as a cook at David Burke & Donatella in New York’s Upper East Side from 2006 to 2007.

A graduate of the American Culinary Institute of New York in 2005, Vargas enjoys being a leader, but says it’s his relationships with the guests and knowing what they really like that allows him to truly be creative in the kitchen.