Freddy Vargas

Los Angeles

Modern Italian


Specialities

Modern Italian

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.

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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.

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How to Prepare A Perfect Roasted Bone Marrow

Freddy Vargas
Intermediate

Decadent and flavorful, bone marrow is easy to prepare and impressive to serve.

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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.

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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.

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How to Make Fondue

Freddy Vargas
Intermediate

This silky, savory cheese dish is cozy, creamy, and versitile.

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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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