Specialities
Modern Italian
Freddy Vargas
Los Angeles
About Freddy Vargas
Freddy Vargas is the chef de cuisine at the world-famous Scarpetta in
Beverly Hills, where he serves up modern, sophisticated renditions of rustic
Italian classics. He also runs Paninoteca, a sandwich shop extension of
Scarpetta’s kitchen.
Freddy’s culinary career launched shortly after he graduated
from the Culinary Institute of New York in 2005. He served many different kitchen
roles at many high profile restaurants on the East Coast, which equipped him
with a deeply educated arsenal of culinary expertise. In 2010, he was hired to
lead Scarpetta’s team of award winning chefs and sommeliers.
Interview with Chef Freddy Vargas
Freddy Vargas's Video Tutorials
Short Rib and Bone Marrow Agnolotti
Freddy Vargas
Intermediate
Learn to make these savory and delicate agnolotti from scratch with a rich and spicy butter sauce.
An Overview of Cooking Foie Gras
Freddy Vargas
Intermediate
This decadent and classically French preparation has a deeply crispy sear with a rich and velvety texture, paired with bright and acidic jam on a buttery brioche.
How to Prepare A Perfect Roasted Bone Marrow
Freddy Vargas
Intermediate
Decadent and flavorful, bone marrow is easy to prepare and impressive to serve.
Braised Octopus With Tomato Olive Vinaigrette
Freddy Vargas
Intermediate
The flavor of tender, textured octopus is enriched with smokey grill marks and brightened with a briny vinaigrette.
Pancetta-Wrapped Duck Breast with Broccoli Rabe and Carrots
Freddy Vargas
Intermediate
Elevate the humble duck breast with a simple filling, and a crispy cured pork exterior.
How to Make Fondue
Freddy Vargas
Intermediate
This silky, savory cheese dish is cozy, creamy, and versitile.
Taleggio Fonduta with Grilled Cauliflower
Freddy Vargas
Intermediate
This cheesy, charred cauliflower dish is a could've-been-healthy confort food worth craving.
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