Widely regarded as one of the most influential figures in fine dining, Michael Cimarusti is a James Beard Award-winning chef, acclaimed seafood authority, and passionate sustainability advocate. With a career spanning more than three decades, he has helped define modern American seafood through a blend of refined technique, reverence for the ocean, and an unwavering commitment to responsible sourcing.

As executive chef and co-owner of Providence in Los Angeles, Cimarusti has led the restaurant to the forefront of West Coast fine dining since its opening in 2005. Under his leadership, Providence has become synonymous with excellence, retaining two Michelin stars since 2008 and earning the distinguished Green Michelin Star for its dedication to sustainable practices. In 2025, the restaurant was elevated to three Michelin stars, the same year that it celebrated its 20th anniversary—one of only two in Los Angeles to uphold Michelin star status for over 15 consecutive years.

A graduate of the Culinary Institute of America, Cimarusti honed his skills in the kitchens of legendary establishments such as Spago, Le Cirque, and Water Grill, where he garnered national acclaim for his innovative seafood menus. In 2013, he opened Connie & Ted’s in West Hollywood—a casual New England-style eatery inspired by his Rhode Island upbringing and love for honest, briny coastal fare.

A leader in sustainable seafood, Cimarusti is a longtime collaborator with the Monterey Bay Aquarium’s Seafood Watch program and an active supporter of numerous charitable causes, including LA Loves Alex’s Lemonade.

His accolades include the James Beard Award for Best Chef: West (2019), as well as regular appearances on culinary television programs like Top Chef, MasterChef, Hell’s Kitchen, and Mind of a Chef, where he continues to inspire the next generation of chefs and advocates.

Recognized by Robb Report as one of the 50 Most Powerful People in American Fine Dining, Michael Cimarusti’s career is a testament to innovation, integrity, and stewardship. At the heart of his work lies a profound respect for the sea—and a belief that, when handled with care and conscience, seafood offers one of the most powerful expressions of cuisine. 

PARTICIPATING EVENTS:

The Krug Ambassade Dinner