Tosh Show My 3-Star Michelin Restaurateur - Donato Poto
Oct 7, 2025
Donato Poto, a three-star Michelin restaurateur and co-owner of Providence in Los Angeles, shares his fascinating culinary journey from European culinary school to the prestigious L.A. dining scene. He discusses the high standards of fine dining, the pressure of maintaining Michelin stars, and the importance of staff loyalty. Donato also reflects on unique kitchen techniques, menu rotations, and his philosophy on guest relations, prioritizing loyal patrons over celebrities. The conversation highlights the challenges of running a top-tier restaurant and the art of exceptional hospitality.
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Restaurant Creativity Expanded Over Decades
- Donato says the restaurant industry became more open and creative over the last decades, allowing diverse cuisines to shine.
- He links that openness to better acceptance of creativity compared with the rigidity of the 80s and 90s.
Michelin Stars Create Ongoing Pressure
- Earning Michelin stars raises a new pressure: maintaining the standard daily after achieving it.
- Donato compares keeping three stars to walking on light clouds you could easily fall from.
Dehydrating And Rehydrating Ingredients
- Providence dehydrates ingredients like dates and rehydrates them to intensify flavor.
- Donato describes the process as bringing food 'back to life' and enhancing taste.