Freddy Vargas is the Chef de Cuisine of Scarpetta Beverly Hills.Freddy began his culinary career at the Art Institute of New York City, where he graduated in 2005. For the next two years, he honed his culinary skills at pretty much any restaurant that would have him, and in 2007, he landed a job at the famed davidburke and donatella in New York City. Studying under Chef Burke, he worked every station in the kitchen, learning the avant-garde style of cooking the restaurant is known for. In summer 2008, he joined Scarpetta New York as a line cook. A few months later, he was recruited to join the team that opened Scarpetta at the Fontainebleau Miami Beach. As opening sous-chef, he contributed to the impressive opening which led to a four-star rating from The Miami Herald.As SCM continued to grow, Freddy returned to Scarpetta New York as Executive Sous Chef, and shortly thereafter was promoted to Chef de Cuisine. Under the tutelage of Chef Conant, Freddy has learned how to showcase the elegant and the inspired from seemingly ordinary ingredients, and how to let these ingredients' inherent goodness shine through. With solid years of experience with SCM under his belt, Freddy took a leap—with the previous NYC General Manager, Dean Tsakanikas—and the “dream team” made the move to the West Coast in 2010.