How An La Chef Runs A Two-michelin-starred Restaurant Serving Only Wild Fish — Mise En Place

At Los Angeles’s two-Michelin-starred seafood restaurant Providence, chef Michael Cimarusti uses only wild-caught fish to make dishes like oyster with golden kaluga caviar, scallops with black truffle, uni egg, Alaskan king salmon with truffle sauce and more.

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Credits:
Producer: Daniel Geneen
Directors: Daniel Geneen, Murilo Ferreira
Camera: Carla Francescutti, Murilo Ferreira
Editor: Howie Burbidge

Executive Producer: Stephen Pelletteri
Development Producer: McGraw Wolfman
Supervising Producer: Stefania Orrù
Associate Director of Audience: Terri Ciccone
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