Michael Cimarusti, Providence, Los Angeles

Michael Cimarusti's passion and curiosity for food was ignited at an early age by his grandmother. In the great Italian culinary tradition, his grandmother alongside his great-grandmother and aunts, made sure that every Sunday get-together was a veritable gastronomic event; today Cimarusti's traces his reverence for ingredients and proper technique back to those Sunday family meals. Cimarusti knew early on that he wanted to be a Chef.

After a couple of apprenticeships, he attended the Culinary Institute of America in Hyde Park, New York. After graduation he landed his first job in New York City working under Larry Forgione at An American Place. Wanting to hone his classical French cooking skills, Cimarusti began working at le Cirque, where he worked his way up to the saucier position. To this day Cimarusti names le Cirque chefs, Sottah Khunn and Sylvain Portay as his greatest influences, and their passion for quality ingredients and refined technique can be seen in his menu at Providence. Cimarusti's stint at Le Cirque lured him and his wife pastry chef Christina Echiverri to Paris and an apprenticeship with Alain Passard at the Michelin three starred L'Arpège La Maree. On returning to New York his reputation earned him an invitation from the Maccioni Family to serve as opening chef at their new venture, Osteria del Circo.

Later, looking for new culinary experience, Michael headed for Los Angeles taking up the position of Chef de Cuisine at Wolfgang Puck's original restaurant Spago. Cimarusti was then head hunted by the Water Grill to help refine the restaurant to fine dining, and whilst there was named in 2004 as "Los Angeles Rising Star" by StarChefs.com

Cimarusti's passion for wild produce, especially seafood, and his extraordinary culinary experience led to his first restaurant, Providence being nominated for a James Beard award as ‘Best New Restaurant' in the United States in it's first year of operation 2005-2006. In 2006 Providence was also named in American Gourmet as one of the "Top 50 restaurants in the United States".

Cimarusti's devotion is evidenced in his recipe writing and his outspoken condemnation of farmed and other inferior produce has gathered him legendary respect. In a global world Cimarusti is an icon for young chefs desperately in need of mentors who run their kitchens with the same morals that they publicly espouse. Interestingly all completely driven chefs, wherever they might be located in the world, share similar beliefs. Their dedication to showcasing the best seasonal produce, sustainability and excellence.