Los Angeles fine dining establishment Providence has earned a Green Michelin Star in addition to the two-star Michelin rating it’s held for 14 consecutive years,
The latest designation comes via the California section of the 2023 Michelin Guide, which was officially announced on July 18 at the Chabot Space & Science Center in Oakland, Calif.
Providence earns the Green distinction for “its commitment to service, food quality, innovation and sustainability,” per an announcement. The establishment boasts a sustainably led kitchen and programs such as honey harvesting, zero-waste pastry and bar initiatives, and a rooftop habitat garden.
Providence is owned by a partnership that includes chef-owner Michael Cimarusti, front-of-house/co-owner Donato Poto, and co-owner/business partner Crisi Echiverri. Its chef de cuisine is Tristan Aitchison and pastry is overseen by chef Mac Daniel Dimla. It is renowned for its “seafood-forward” menu, which features items sourced via sustainable fishing practices.
Said Cimarusti of the honor: “Michelin has always been our guiding star at Providence. From the very start of my cooking career, long before Michelin came to the U.S., I have closely followed the guide as a benchmark of sustained excellence to aspire to achieve one day. Today, seeing Providence earn its first-ever Green Star, in addition to retaining our two Michelin stars for as long as we have, is a proud acknowledgment of our team’s unified efforts to promote and uphold the principles of sustainability in all facets of our culinary, bar, and pastry programs in addition to our rooftop garden and its own thriving eco-system of birds, bees, and bats, ensuring that we are playing a small part in protecting and preserving the environment for years to come. In addition to our team and my partners, we are grateful to work alongside some of California and the nation’s most dedicated farmers, foragers, fishermen, and producers who use environmentally friendly practices in their own businesses and uphold and embody the same standards of sustainability as Providence does.”
