My 3-Star Michelin Restaurateur - Donato Poto | Tosh Show

Quick Overview

Donato Poto, co-owner of the 3-Michelin-star Providence Restaurant, detailed his journey from leaving Southern Italy at 14 to pursue culinary arts, the rigorous standards required to maintain three stars, and his commitment to treating employees well, noting that Providence has kept about 10% of its original staff for 20 years.

Key Points: Donato Poto left his home in Southern Italy at age 14, enrolling in culinary school in Pestum without telling his parents, because he desired travel and learning languages over becoming a doctor. Providence shares the distinction of being one of only two restaurants in Los Angeles history to achieve three Michelin stars, alongside the 14-seat Spanish restaurant, Hayato. Maintaining the third Michelin star is the main pressure, as Poto states, "If you think that you made it, next year you lose it." Poto has never eaten at a fast-food restaurant in Los Angeles since arriving in January 1986, nor has he eaten at a chain restaurant like Chili's, though he has been to The Cheesecake Factory. The partnership at Providence with his co-owner Michael has lasted 20 years, and Poto says he would try to convince Michael not to leave if he ever decided to quit. Poto revealed that they change menu items fairly often, with proteins sometimes remaining static but accompanying sauces and vegetables changing seasonally, and they even prepared dehydrated and rehydrated dates for a producer. Poto strongly discourages listeners from sending money to the podcast, stating, "You you don't give us a single scent unless it's for Eddie's tour or my tour or our new Patreon page."

Context: The Tosh Show features host Dan Tosh interviewing Donato Poto, the co-owner of Providence, an LA fine dining establishment that recently earned its third Michelin star. The conversation begins with light banter, including a discussion about a gifted ebike and attempts to get a former guest, Pierre, back on the show for a fee, before transitioning into Poto's background, his culinary philosophy, the pressures of maintaining elite restaurant ratings, and his career trajectory from Italy to Los Angeles.