Chef/Owner, Scarpetta Los Angeles
Scott Conant brings a deft touch and unwavering passion to creating food that is unexpected and soulful at Scarpetta and Faustina at The Cooper Square Hotel, both in New York City. Scarpetta garnered a glowing three-star review from The New York Times and was named one of the Best New Restaurants in America by Esquire magazine.
In 2008, Conant opened Scarpetta at Miami Beach’s Fontainebleau resort, which received a four-star review from The Miami Herald. In 2009, Scarpetta received a nomination for Best New Restaurant from the James Beard Foundation. In June 2010, Conant opened a Scarpetta at the Thompson Toronto. Scott will also open D.O.C.G, a new wine bar at the Cosmopolitan of Las Vegas, which is slated for December. A graduate of The Culinary Institute of America, Conant was named one of America’s Best New Chefs by Food & Wine magazine in 2004. He has appeared on The Today Show, MARTHA and Bravo’s Top Chef. On the Food Network, Conant can also be seen as a guest judge on “Chopped” and as host of the “24 Hour Restaurant Battle.” Conant has published two cookbooks: New Italian Cooking and Bold Italian.
Executive Chef, Scarpetta Los Angeles
Freddy Vargas joined Scarpetta Los Angeles 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.