NINTH ANNUAL - OCTOBER 5-27, 2019 - SAVE THE DATE!
Executive chef Michael Cimarusti combines his knowledge of and appreciation for the dynamic nature of seafood with an advocacy for sustainable fishing practices. His acclaimed first restaurant, Providence, has earned several James Beard Award nominations and two Michelin stars. Cimarusti’s sophomore restaurant, Connie & Ted’s, in West Hollywood, pays homage to his grandparents and the simple, honest seafood cookery of New England. His newest venture is Cape Seafood and Provisions, a sustainable seafood market serving wild-caught whole fish and custom filets, USDA Prime steaks and chops, and prepared items and grab-and-go dishes.
The New Jersey native was first lured to Los Angeles by Wolfgang Puck to become chef de cuisine at the original Spago. That was followed by stints at New York City’s Osteria del Circo; the Michelin three-starred Arpège in Paris; and Le Cirque, where he cooked with legends such as Paul Bocuse, Roger Vergé, and Gérard Boyer. He then spent six years at downtown L.A.’s famed Water Grill. His most influential professional experience came just after graduating with honors from the Culinary Institute of America, when he headed down the Hudson River to New York City to cook at An American Place with Chef Larry Forgione. While there, he met his future wife and business partner, the talented pastry chef Cristina Echiverri.
Today, Cimarusti, Echiverri, and co-wner/general manager Donato Poto operate Providence, Connie & Ted’s, and Cape Seafood and Provisions. Outside of his restaurants, Michael actively supports the Special Olympics and always finds time to go fishing with his two children.