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
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.
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.
The flavor of tender, textured octopus is enriched with smokey grill marks and brightened with a briny vinaigrette.
Elevate the humble duck breast with a simple filling, and a crispy cured pork exterior.