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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Running Away To Culinary School
- Donato left home at 14 to attend culinary school without telling his parents and used it to travel and learn languages.
- He viewed cooking school as a way to see the world rather than a long academic track to another profession.
Early Luxury-Hotel Experience
- Donato worked at Villa d'Este and Hotel Georges Hahn as a teenager and felt like 'the king' among elite staff.
- He describes Villa d'Este as one of the most gorgeous places he's ever worked.
Life And Work On Cruise Ships
- Donato was recruited to work on cruise ships and accepted, traveling the Caribbean, Alaska, and Mexico while living in very small crew cabins.
- He enjoyed meeting people and calls the ship a 'city' with 600 crew and 1,200 passengers.