Printable Biography of Michael Cimarusti

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Michael Cimarusti’s passion and curiosity for food was ignited at an early age by his grandmother, Jo Cimarusti.  In the great Italian culinary tradition his grandmother, alongside his great-grandmother and aunts, made sure that every holiday meal was an event.  Cimarusti can trace 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 internationally acclaimed Culinary Institute of America in Hyde Park, New York.  Graduating with honors, his first job out of school was with celebrated New York City Chef Larry Forgione of An American Place. 

Wanting to hone his classical French cooking skills, Chef Cimarusti began working at Le Cirque where he rose to Saucier at the New York City institution.  Chef Cimarusti’s greatest influences were Le Cirques Chefs Sottah Khunn and Sylvain Portay.  Their reverence for quality ingredients and refined technique can be seen in his menu at Providence.

His stint at Le Cirque led Chef Cimarusti and his wife, Pastry Chef Cristina Echiverri, to Paris, France where Cimarusti apprenticed at Mechelin-starred Arpege and La Maree, and Echiverri at Fauchon.  Upon returning to New York, his reputation earned Chef Cimarusti an invitation by the Maccioni Family to serve as the opening chef at their new venture, Osteria del Circo.  While there, the New York Times recognized him with a two-star review.

Looking for a change of scenery, Chef Cimarusti headed to Los Angeles where he worked as Chef de Cuisine at the original Spago.  He was soon recruited by the Water Grill to help refine its concept into a world-class fine dining restaurant and quickly garnered rave reviews. Bon Appetit named him as “A leader of the newest generation of American chefs.”  By the end of his 6-year tenure at the helm of the Water Grill, Cimarusti had received a glowing 3.5 star review from the Los Angeles Times.  The restaurant had also earned a point score of 28 in the Zagat survey, making it one of the most popular destinations among Zagat voters.  His passion for and knowledge of fishing and fish, and his culinary education and experience, has led Cimarusti to his newest venture as owner and Chef of Providence in Los Angeles.

With great perseverance, attention to detail and tremendous enthusiasm, Chef Cimarusti continually strives to surpass his own very high expectations.  “I have never been one to settle. I push myself and by example and encouragement, push those around me to reach their potential”, says Chef Cimarusti.