How One of LA's Best Chefs Runs a Two-Michelin-Star Wild Fish Restaurant — 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. For more food and restaurant news, sign up for our newsletters: https://trib.al/CvLkBmBCredits: Producer: Daniel GeneenDirectors: Daniel Geneen, Murilo FerreiraCamera: Carla Francescutti, Murilo FerreiraAssociate Producer: Julia HessEditor: Howie BurbidgeExecutive Producer: Stephen PelletteriDevelopment Producer: McGraw WolfmanSupervising Producer: Stefania OrrùAssociate Director of Audience: Terri Ciccone ---------------------------------------------------------------------------------------------------------- For more episodes of 'Mise En Place,' click here: https://trib.al/ztcllXOEater is the go-to resource for food and restaurant obsessives with hundreds of episodes and new series, featuring exclusive access to dining around the world, rich culture, immersive experiences, and authoritative experts. Binge it, watch it, crave it.Subscribe to our YouTube Channel now! http://goo.gl/hGwtF0