Over the last decade, Chef Scott Varricchio has established himself as the premier culinary force in the Treasure Coast. As in cooking, timing is everything. After a 12-year “civilian” career with a New Jersey-based manufacturing and engineering firm, Mr. Varricchio reunited with his childhood friend and acclaimed chef/cookbook author Tom Valenti. Recognizing an opportunity to pursue what had previously been a hobby, Mr. Varricchio took an internship at Valenti’s restaurant, Cascabel.
His passion for creating approachable dishes with bold flavors in an unpretentious yet refined presentation quickly emerged, and his career path was clear. Chef Varricchio became assistant pastry chef at the legendary New York French eatery, La Cote Basque. There, he learned invaluable skills under the tutelage of famed Jean-Jacques Rachou and Pastry Chef Lincoln Carson.
Varricchio rejoined Valenti at Butterfield 81 on New York’s Upper East Side where he spent eighteen months before being summoned to the nation’s new culinary mecca – Las Vegas. There he studied under internationally revered chef Julian Serrano at the Bellagio’s 5-star, 5-diamond jewel, Picasso.
Returning to New York City, Varricchio took on the simultaneous role of executive sous chef at two highly acclaimed restaurants: Ouest and ‘Cesca. Both restaurants are credited with establishing the Upper West Side as a leading destination for dining experiences. During its first year, ‘Cesca was nominated by the James Beard Society as one of the best new restaurants in the country.
Prior to reopening Citrus in 2019, Chef Varricchio spent time honing his skills through several culinary internships including work at Thomas Keller’s The French Laundry (3 Michelin stars) in Napa Valley, Eleven Madison Park (3 Michelin stars) in New York City and “L’ecole Valrhona” chocolate academy in lower Manhattan.
Chef Varricchio has given back to the local community and beyond through fundraising event participation, support and volunteerism with such non-profit organizations as No Kid Hungry, Saint Edward’s School, McKee Botanical Garden and Quail Valley Charities, to name a few.
Award Winning, Bar, Casual Dining, Dinner, Fine Dining, Licensed, Lunch, Views, Wheelchair Access,
Medium - $11 - $35,