Michael Cimarusti
After graduating with honors in 1991 from the Culinary Institute of America, Michael Cimarusti got his start in the Big Apple working with celebrated chef Larry Forigone at An American Place. Cimarusti moved to Bucks County, Pennsylvania where he was appointed chef de cuisine at The Forager House Restaurant, but soon migrated back to Manhattan. After a three-year run at Le Cirque where he worked with Paul Bocuse, Gerard Boyer, and Roger Vergé, Cimarusti moved to France to expand his culinary education at La Marée and Arpege. Back in New York, he became opening chef for Le Cirque’s new venture, Osteria Del Circo.Read More
After graduating with honors in 1991 from the Culinary Institute of America, Michael Cimarusti got his start in the Big Apple working with celebrated chef Larry Forigone at An American Place. Cimarusti moved to Bucks County, Pennsylvania where he was appointed chef de cuisine at The Forager House Restaurant, but soon migrated back to Manhattan. After a three-year run at Le Cirque where he worked with Paul Bocuse, Gerard Boyer, and Roger Vergé, Cimarusti moved to France to expand his culinary education at La Marée and Arpege. Back in New York, he became opening chef for Le Cirque’s new venture, Osteria Del Circo. Cimarusti went on to become chef de cuisine at the original Spago in Hollywood and went on to run the show as executive chef of Water Grill. He is currently Owner and Chef of Providence Restaurant in Los Angeles.
Competing for: Grameen Foundation
