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Chef Michael Cimarusti

x Chef Michael Cimarusti

At Providence in Los Angeles — one of only two restaurants in the city to hold Three Michelin Stars — Chef Michael Cimarusti's standards are exactly what you would expect: uncompromising. His relationship with Hestan began more than a decade ago when he purchased the first ever developed Hestan commercial kitchen suite. Today, Michael says, "NanoBond® is at the center of every dish that leaves our kitchen."

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5 Reasons Chef Cimarusti Trusts NanoBond® Titanium Cookware

1. One Pan to Trust.

At Providence, a single piece of striped bass may represent an entire week of preparation before it ever reaches the heat — receiving, aging, portioning, and conditioning to achieve precise texture. Cookware is the final, non-negotiable. "I wouldn't trust it to anything else but a Hestan skillet."

2. Perfectly Even Heat. No Hotspots.

"Pans made to a lesser standard will have hotspots, which can absolutely destroy the results you're looking for," Cimarusti says. "With Hestan, they heat perfectly and allow you to truly control temperature while cooking". NanoBond's pure aluminum ProCore™ eliminates that problem entirely.

3. Instantly Responsive. Always Predictable.

At Providence, our cooks may run eight pans at a time across a French top. Every single pan has to keep up. "NanoBond responds immediately," Cimarusti says, "and we get very predictable results using the Hestan cookware. That's incredibly important for us."

4. Nonstick Results. Without the Nonstick.

Cooking delicate fish with skin used to mean nonstick. NanoBond changed that for us. "When it comes to cooking fish, I've found that we don't rely on it anymore now that I've found Hestan NanoBond," Cimarusti says. "When used properly, they're incredibly stick resistant."

5. Unmatched. By Every Measure.

After decades in professional kitchens, Cimarusti's verdict is unambiguous. "By every measure, Hestan cookware is unmatched. I just don't know of another producer that puts the thought and the design into their products as Hestan does."

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As executive chef and co-owner of Providence in Los Angeles, Cimarusti has led the restaurant to the forefront of West Coast fine dining since its opening in 2005 — being award a third Michelin star in 2025. A graduate of the Culinary Institute of America, Cimarusti honed his skills in the kitchens of Spago, Le Cirque, and Water Grill. A leader in sustainable seafood, he has helped define modern American seafood through a blend of refined technique, reverence for the ocean, and an unwavering commitment to responsible sourcing.

At Providence, every plate is the result of days of considered preparation. Chef Cimarusti demands cookware that matches that standard — pans that conduct heat evenly, respond instantly, and hold up under the relentless demands of a three-Michelin-Star kitchen. NanoBond®'s titanium-bonded surface and ProCore™ aluminum core deliver that precision, night after night, service after service.

I Don't Trust Anything Else

"Good cookware is essential for good cuisine. Once we started cooking with NanoBond skillets, nothing else would do."

Compre las cinco piezas favoritas de utensilios de cocina Hestan del chef Cimarusti

"When a friend of mine was ready to upgrade, I didn't hesitate. I told him, you are going to pass these Hestan cookware set onto your son. Because no matter how much you cook at home, these pans will be with you for the rest of your life." says Michael. That's just what Hestan is. If you're serious about cooking, this is where you start. NanoBond isn't just built for kitchens like Providence — its stick-resistant titanium surface is metal utensil and dishwasher safe, making it exceptionally durable, yet forgiving for home cooks and beginners alike.

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