When Providence made its debut in Hollywood on June 17, 2005, chef Michael Cimarusti and GM and co-owner Donato Poto immediately earned attention — and sparkling reviews — for their fun take on seafood-focused fine dining. From those early days when a constantly changing, nine-course market menu sat alongside a more traditional dinner menu and a “California Coastline” tasting menu to now, when only one prix fixe menu is available per night, Cimarusti and Poto have led their quiet, steady team to three Michelin stars, helped the building undergo an oceanic renovation that captured the attention of locals, and maintained a reputation that’s kept the restaurant open for 20 years. The chef spoke to Eater about what he’s learned at the helm.
When I first started, I had a feeling like I knew what we were doing. Today, I think I have a much more holistic view of what running a successful restaurant means. When I was younger and less informed, in my mind, people were just coming for the food. And obviously I knew that service was important, but what I’ve learned over time is how incredibly important a team is. My partner of 20 years, Donato, is one of the best in the business, period. And we worked together to figure out what worked, and what didn’t.
Back then, the menu we started with was just way too ambitious. We had an a la carte menu, and then we had two tasting menus. One tasting menu was called the California coastline, and it really just focused on all things California. And then the other menu was a bit more all-encompassing of seafood.
We realized, we can’t do all of this at once, it’s just way too much. So then we started to methodically pare down the menu, and it just evolved over time. We went from being two tasting menus to an la carte to just two tasting menus, and we ultimately arrived at where we are now: We just serve one menu and a vegetarian option.
It’s been a journey. Nowadays, it’s much more a collaborative effort that encompasses a pretty good-sized group of people that are all part of the creative process. I think that makes the menu all that much better.
Providence
Providence
When we took the space from chef Joachim Splichal of Patina, it was really quite nice. It was large and roomy. But I wanted to create a space that looked new and different. We hired a local architect and a design firm, and they worked within the existing four walls. Fast forward to 2023, we worked with Bells + Whistles to redesign the space with the sea theme, and that’s what you’re seeing today.
Providence
Providence
Back then in 2005, you still had executives at Paramount Studios, which is right up the street, coming in for lunch and dinner and that kind of thing. We’re in Hollywood — this is where it was all happening. [Following a series of challenges, including COVID-19, the 2023 Writers Guild of America strike, and the devastation of the 2025 California wildfires, the entertainment industry in the Hollywood area has slowed over time.]
We’re in the heart of LA, and we love that. You’ve got to get in the car and drive here. We’ve never spared a dime, knowing where we’re located, and the expectation that folks have come to have of our restaurant. The ability to serve and do all technically perfect cooking, and provide a high level of hospitality, is obviously super important. Great wine service is super important. We had elements of all of that, and that’s why we really thrived.
Providence always focused first and foremost on the guest experience. In many ways, that means cost be damned. It’s just our way.
Interview has been edited and condensed for clarity.
