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Three Michelin Stars | Michelin Green Star | Los Angeles, CA
At Providence, sustainability guides every decision. Chef Michael Cimarusti built the restaurant’s identity around a singular commitment: “First and foremost, what guides us here is sustainability. We use only wild-caught, sustainable products, mostly from American waters.” Providence held two Michelin Stars from 2008 before being elevated to three stars in 2025 — one of the first restaurants in Los Angeles to reach that distinction — while also holding a Michelin Green Star for sustainability, awarded in 2023. It is also a James Beard Award recipient.
The Sustainability Print:
Carbon Reach:
Low-Moderate. Sourcing mostly from American waters dramatically reduces the carbon footprint compared to luxury restaurants that rely heavily on overseas imports.
The Import Reality:
Providence’s primary carbon bridge is its world-class wine program, featuring selections from Champagne, Burgundy, Bordeaux, Germany, and Austria. These international shipments represent the core of the restaurant’s freight footprint.
Circular Economy:
A sophisticated composting program handles all seafood and vegetable scraps. The 2023 interior redesign features a stunning hand-blown glass installation — “Sea Clouds” by glass master Jeremy Maxwell Wintrebert, 26 globes with silvered and mirrored finishes — reflecting a commitment to lasting artisan craftsmanship over disposable trends.
The Holistic Blue Economy
Providence’s approach to sustainability extends from the ocean to the rooftop.
Rooftop Garden & Beehives:
Since 2018, a rooftop garden above the dining room has supplied fresh herbs — mint, basil, sage, thyme, rosemary — cut daily to avoid waste. In 2022, 160,000 Italian honeybees were installed via Honey Girl Grows, producing 13 gallons of honey per season. The garden is a National Wildlife Federation Certified Wildlife Habitat, and the bees pollinate an estimated 10 million flowers and plants in the surrounding urban ecosystem. The honey finds its way into cocktails (the Bee’s Knees), pastries, duck glazes, and beyond.
Seafood Sovereignty:
Cimarusti works closely with the Monterey Bay Aquarium Seafood Watch, ensuring every ingredient is sourced with minimal impact on marine ecosystems — removing dishes if a species becomes threatened.
Santa Barbara Spot Prawns:
Their most celebrated dish highlights hyper-local sourcing. The prawns are held live in the kitchen’s tanks and served just minutes after preparation, eliminating the need for long-distance transport.
Providence stands apart as a uniquely science-driven three-star restaurant whose menu strictly follows Seafood Watch Green and Yellow lists — removing even fan-favorite dishes if a species becomes threatened. From its rooftop ecosystem to its live prawn tanks, every element of the operation reflects a two-decade commitment to ocean advocacy. It is the definitive choice for the Ethical Epicurean who refuses to choose between excellence and conscience.
