Michael combines his knowledge and intense appreciation of the dynamic nature of seafood and shellfish from around the world with an advocacy for sustainable fishing practices, resulting in a respect for the best products that is atthe forefront of each dish he makes. “Seafood has inspired me in a personal way from the verystart,” he says. “It is my duty to staunchly support its conservation and best practices, and it’smy privilege to have the opportunity to showcase it on a nightly basis.”
Cimarusti cultivated this high regard for the ingredients he plates in his experiencesleading up to founding the restaurant in 2005. Prior to Providence, he dedicated six years toserving as executive chef at downtown L.A.’s famed seafood restaurant Water Grill, earningboth glowing local reviews and a national reputation for his fish fluency. The New Brunswick,NJ, native was first lured to L.A. by to become chef de cuisine at the celebritychef’s original Spago. Cimarusti also worked notable stints at fine-dining institutions in the U.S.and abroad, including New York City’s Osteria del Circo, at which he served as opening chef decuisine; the Michelin three-starred Arpège with in Paris; and Le Cirque, theiconic New York City establishment from Restaurateur Sirio Maccioni, at which he had theopportunity to cook with renowned French Chefs , Roger Vergé, and Gérard Boyer.
His path for a storied culinary career was spurred from experience in his youth: fishingwith his grandfather and learning of his Italian heritage from his grandmother’s and great-grandmother’s cooking. His most influential professional experience came just after graduatingwith honors from the Culinary Institute of America in Hyde Park, NY, when he headed downthe Hudson River to New York City to cook at An American Place with Chef Larry Forgione. Working garde manger, the young chef had access to the leading edge of the farm-to-tablemovement that would soon transform American cuisine. “Much of the reverence I have foringredients came from my experience with Larry,” Cimarusti says. While working in Forgione’skitchen, he also met his future wife and business partner, the talented pastry chef CristinaEchiverri.
Describe your culinary philosophy in 4 words…
Simple, beautiful, fresh, delicious.
What is your greatest inspiration?
If you could take a plane ride to any restaurant in the world, just for one meal, where would you go?
Sepia restaurant in Sydney, Australia.
What four things would you take to a desert island?
Desalinator, so I could have clean water to drink, seeds for my favorite vegetables, fishing rod, fire starter.
- 2 Michelin stars
- #1 | 101 Best Restaurants in Los Angeles, 2014| Los Angeles Times
- Best Chef Pacific |James Beard Award nominee
- Best Restaurants of Los Angeles | Los Angeles magazine
5955 Melrose Ave.
Los Angeles, CA 90038
Images byJenn KL Photography