Michael Cimarusti

Michael Cimarusti began his career in New York City with celebrated Chef Larry Forgione of An American Place. Eventually, Cimarusti moved on to work at the New York City institution Le Cirque. There, he met his mentors Chef Sottha Khunn and Chef Sylvan Portay. Their reverence for quality ingredients and refined technique is reflected in his menu at Providence.

Wanting to further hone his French cooking technique, Cimarusti packed his bags and moved to Paris. There he apprenticed at Michelin-rated seafood restaurant, La Marée, and with world-renowned Chef Alain Passard at Arpège.

Upon returning to New York, he again chose to work with the Maccioni family of Le Cirque, serving as the opening chef at their venture, Osteria del Circo.

Looking for a change of scenery, Chef Cimarusti headed west to Los Angeles. He served as Chef de Cuisine at the original Spago with Chef Wolfgang Puck. Soon after, he was recruited by the venerable Water Grill to help refine their concept into a world-class fine dining restaurant. He quickly garnered rave reviews with his refined style of cooking seafood.

Michael Cimarusti’s mastery of seafood cookery, and his knowledge of fish and seafood have earned him international recognition and countless accolades as chef and owner of Providence.

Providence garnered a coveted James Beard nomination for “Best New Restaurant” in the United States, “Top 20 New Restaurants” by Esquire Magazine, and “World’s Top New Restaurants” by Travel and Leisure. Bon Appetit magazine named Cimarusti “A leader of the newest generation of American chefs and Providence was awarded two Michelin Stars in the Michelin Dining Guide for 2009. Cimarusti is an “Iron Chef America” Champion, as well as appearing as a contestant on Bravo’s “Top Chef Masters.” He was twice nominated for, “Best Chef: Pacific Region,” by the James Beard Foundation in 2010 and 2011; and last year, Angeleno Magazine named Cimarusti “2010 Chef of the Year.”