# My 3-Star Michelin Restaurateur - Donato Poto | Tosh Show Source: https://www.youtube.com/watch?v=-zCnW-LRxpY Recap page: https://rapidrecap.app/video/-zCnW-LRxpY Generated: 2025-10-07T13:39:59.356+00:00 --- ## 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. ## Detailed Analysis Donato Poto provided extensive insight into his life and the operation of Providence. He detailed his early life in Southern Italy, where he chose culinary school over academics to gain freedom, travel, and learn languages, emphasizing that the European culinary schools at the time effectively paid students to learn. Poto arrived in Los Angeles in 1986 via a cruise ship gig, eventually working for Piero Selvaggio at Valentino and then Prairie before opening Providence with his partner Michael 20 years ago. He describes the fine dining environment as requiring mental speed without showing stress to the guests, contrasting the creativity allowed today with the restrictive food scene of the 80s. Regarding the Michelin stars, Poto acknowledged the immense pressure of maintaining the third star, viewing it as a standard that must be continually met or exceeded. He also revealed that Providence does not allow DoorDash orders, though they offered take-out during COVID-19, and that menu items change seasonally, sometimes involving complex preparations like dehydrating and rehydrating ingredients. Poto maintains a high standard for employee retention, noting that 10% of staff have been there since day one, and he refuses to serve obnoxious guests or accept cash bribes for better tables, prioritizing long-time supporters. ### Early Life and Career Trajectory - Left Italy at 14 to attend culinary school in Pestum, paid very little, earning money worth a pack of cigarettes a day - Worked at Villa D'Este and Hotel George V in his late teens - Was convinced to work on cruise lines in the Caribbean and Alaska after meeting a persistent headhunter in Paris, which eventually led him to dock in Long Beach, California. ### Providence Restaurant Operations - Providence has held three Michelin stars for a short time, making it one of only two such restaurants in LA history - Menu changes often seasonally, though core proteins like Wagyu might remain for months - They roast their own cocoa beans in-house for chocolate desserts, including a current mango sorbet with shiso granita. ### Michelin Star Pressure and Philosophy - The highest achievement is three stars, but the pressure is knowing how to keep it, as "you can lose stars easily" - Poto treats all guests with respect, preferring to prioritize 20-year supporters over those who try to bribe hosts with cash for tables. ### Personal Habits and Preferences - Poto has never eaten fast food or chain restaurant food in the US since moving in 1986, excluding a visit to The Cheesecake Factory - He speaks four languages, five if Neapolitan is counted, and rates Italy highest for Food, Wine, Fashion, and Art in a rapid-fire comparison. ### Podcast Host Banter and Gifts - The host, Dan, gave Poto a pair of expensive Valentino slippers as a gift, which Poto seemed hesitant to accept due to the host's habit of giving away unwanted items - The host also solicited listener donations for a former guest, Pierre, but then immediately told listeners not to send any money unless it is for official tours or merchandise.