Providence Announces Adrian Vasquez As New Pastry Chef

Los Angeles, CA, April 24, 2006 - Providence, the universally applauded seafood restaurant of Chef Michael Cimarusti, proudly announces that Adrian Vasquez has recently joined the culinary team as the Executive Pastry Chef.

Vasquez relocated to Los Angeles from Chicago where he managed the pastry team at Chef John Caputo's Bin 36, one of the city's best restaurants. His previous experience includes lead pastry positions at Aqua and Hawthorne Lane in San Francisco, the Napa Valley Grill in Providence, Rhode Island, and Ambrosia in Boston.

"Adrian's influence is felt throughout the restaurant because of his infinite imagination, talent and creativity. I think his desserts are the perfect ending to a meal at Providence," says Chef/Owner Michael Cimarusti.

Vasquez is enthusiastic about his collaboration with Chef Cimarusti, "I can think of no greater challenge than working with Michael Cimarusti," says Vasquez. "And seeing the abundance of ingredients available at the Farmers' Markets really gives me the opportunity to create things that are only possible in California."

Cimarusti readily gave Vasquez complete freedom in creating an entirely new dessert menu for Providence that is now available for both lunch and dinner.

Since the debut of Providence in June, 2005, Cimarusti and his Chef de Cuisine Paul Shoemaker have been touted by the public and culinary journalists as the preeminent talent of the year. With the superlative yet unpretentious service of its dining room staff and the added style of co-owners Donato Poto and Crisi Echiverri, Providence confirms what has been hailed as the best new restaurant in Los Angeles. Among its many favorable reviews, Providence and Michael Cimarusti have been recently featured in Los Angeles Magazine, Food and Wine, Elle, Los Angeles Times, Variety and the L.A. Weekly.
For reservations, the public can call:
5855 Melrose Avenue
323.460.4170 or visit

Complete Dessert Menu Follows
Biography and Digital Imagery Available


pineapple "torchon"
pain perdu, fennel ice cream,
mandarin-pastis 11

chocolate peanut butter cremeaux
raspberry jam, vanilla milk 12

milk chocolate panna cotta
marshmallows, cocoa-coconut streusel,
kahlua reduction 12

ras el hanout soda
lemon ice cream, quince, and donut 10

chocolate fondant
coffee ice cream, date purie 12

banana financier
gianduja gelato, ginger caramel 12

flight of sugar
cane, muscavado, caramel and palm
fresh fruit accompaniments 11

daily selection of ice creams & sorbets 9

executive pastry chef adrian r. vasquez


For Further Information:
Jannis Swerman
Jannis Swerman & Company