Chef, restaurateur, cookbook author and TV personality Scott Conant brings a deft touch and unwavering passion to creating culinary experiences with thoughtful hospitality and soulful cuisine. He is the chef and owner of Scarpetta in Miami and Las Vegas, wine bar D.O.C.G Enoteca, and Impero Caffè at the Innside New York hotel. His latest ventures include Mora Italian, a modern osteria in Phoenix, AZ, and The Ponte, a contemprary Italian restaurant in Los Angeles, CA. Scott has published three cookbooks and is a frequent guest judge on Food Network’s “Chopped” and “Beat Bobby Flay.”
Stephane Bombet is the founder and owner of Bombet Hospitality Group (BHG). He co-founded the critically acclaimed Terrine, Faith & Flower, Hanjip, Viviane, Picca, Mo-Chica, Paiche and Blue Tavern restaurants in Los Angeles and Santa Barbara. Stephane is currently a partner at Faith & Flower in Downtown Los Angeles, Terrine, Viviane and Hanjip in Culver City. Stephane preceded his LA success story with several world-renowned restaurants and nightclubs in Paris, France. He has 23 years of hospitality experience, domestically and internationally, and over 20 restaurants, bars and night clubs that he has been involved with.
Chef Freddy Vargas 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, 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 the winter of 2008, Freddy joined the kitchen at Tabla. Here he learned the use of spices particularly Indian with American fare.
In summer 2008, Freddy Vargas joined Scarpetta New York leading to an invitation to join the team at Montage Beverly Hills as Executive Chef. Under the tutelage of Chef Conant, Freddy learned how to showcase the elegant and the inspired from seemingly ordinary ingredients, and how to let these ingredients’ inherent goodness shine through.
In May of 2014, Chef Vargas opened the grab-and-go sandwich concept Paninoteca, offering an artisanal lunch served straight from the kitchen of Scarpetta LA. In addition to capturing the attention of Beverly Hills diners, the successful concept thrives throughout Los Angeles with the help of UberEats and other delivery services.
In recent years, Chef Vargas has been recognized on Zagat’s Los Angeles’ 30 under 30 list (2012) and dominated in the food competitions “Knife Fight” (Esquire Network, 2014), “Chef’s Plate 5 LA” (Chef’s Roll, 2015) and “Recipe for Deception” (Bravo, 2016).
Freddy lives in Los Angeles with his wife Alexandra and their beautiful daughter Ava Grace.
Ryan Wainwright has been bartending for the last eight years, most recently at the Tasting Kitchen where he refined his skills under Justin Pike and John Coltharp. Bartending started as a way to make a little money on the side mostly at events and concerts. Quickly though, the hobby became a full blown passion, and in 2005 he worked his first bar job at a small diner in Santa Cruz. Over time he was able to rise through the ranks after returning his native Los Angeles where he was looking to learn and progress as a bartender in the newly burgeoning restaurant/bar scene.