Tosh Show – Daniel Tosh Interviews 3-Star Michelin Restaurateur Donato Poto

Episode: My 3-Star Michelin Restaurateur – Donato Poto
Release Date: October 7, 2025
Host: Daniel Tosh
Guest: Donato Poto, Co-owner of Providence (LA’s 3-Star Michelin Restaurant)

Episode Overview

In this lively and irreverent episode, comedian Daniel Tosh sits down with Donato Poto, the esteemed Italian restaurateur and co-owner of LA’s acclaimed Providence. The conversation covers Donato's remarkable journey from a small town on Italy’s Amalfi Coast to the heights of American fine dining, his philosophy on the hospitality business, the pressures (and perks) of Michelin stardom, and the changing landscape of LA’s food scene. Along the way, expect classic Tosh humor, candid insights, culinary nerdery, and the occasional jab about fancy water and Florida brides.

Key Discussion Points & Insights

A. Donato’s Italian Roots and Early Inspirations

• Origin: Grew up off the Amalfi Coast in “paradise,” left home at 14 to attend culinary school in Pestum, Italy.

• Motivation:

  • Chose culinary school over medicine to “see the world” and “learn languages.”
  • Chose it secretly, only telling his parents when it was time to go.
  • “I saw some people that they were coming back in town during the holidays, and they had money and they spoke languages, and they were free, and they were traveling. And I'm like, that's a great life. I want to learn that.” (13:17)

• Differences in Education:

  • Culinary school in Italy was “almost free” and even paid students a stipend, a stark contrast to the US system.
  • “You hear that, America?…They’re letting you go learn how to make for free now—they pay you!” (Dan, 13:56)

B. Donato’s Culinary Sojourn and Entry to the US

• First Jobs: Worked at legendary hotels (Villa d’Este, George V in Paris) in his teens (17-18).

  • “At that age, among the most amazing people in the world. Villa d'Este… is by far one of the most gorgeous place you can ever be. It's on the Lake of Como.” (Donato, 18:29)

• Cruise Ship Detour:

  • Recruited to work on cruises in the Caribbean and Alaska.
  • Lived in small, windowless cabins, but valued the experience and people met.
  • “Did you like being on a cruise ship?” — “Yeah… but I didn’t care” (Donato, 20:16)

• Move to LA:

  • First encountered LA by docking in Long Beach, renting a convertible and falling in love with Southern California.
  • Eventually moved to LA mid-80s, started working for Piero Salvaggio at Valentino, then managed Primi, gaining years of experience and networking in the city.

C. The Changing LA Restaurant World

• 80s vs. Today:

  • Early LA scene: Limited knowledge of Italian food; “people had no idea what rucola was.”
  • “At that time…many ethnicities that were not allowed to shine, they were considered like, oh, it’s cheap food…” (23:05)

• Contemporary Scene:

  • More creativity and diversity, less rigidity about cuisine and tradition.

D. Life as a Restaurateur & the Providence Story

• Providence:

  • Opened 20 years ago with chef Michael Cimarusti; partnership predates Providence.
  • “We are the first two restaurants in the history of Los Angeles to get three [Michelin] stars.” (Donato, 26:55)

• Fine Dining Philosophy:

  • High-pressure, but demands calm and discretion:
    • “If you work in fine dining, you need to be mentally controlled…you cannot allow to be reactive and scream or shout.” (24:46)
  • Donato contrasts with “yellers” like Gordon Ramsay:
    • “No, I’m not Gordon Ramsay, man.” (24:24)

• Pricing:

  • Dinner with wine pairing & tip: “Over $600” (Donato, 25:47)

• The Michelin Pressures:

  • Earning 3 stars “means a lot”—immense pride, but also adds pressure to maintain excellence:
    • “…knowing how to keep that third star, that’s the pressure. Every day, like, okay, now we got the third one. Shit. Are we going to keep it?” (27:40)

• Menu & Technique:

  • “Dehydrate and rehydrate” techniques, elaborate desserts, constant rotation:
    • “Yes, we have lots of wacky machines at Providence.” (Donato, 30:06)
    • “All the chocolates are made in house from scratch.” (Donato, 31:44)

• Staffing:

  • Easier to attract talent due to prestige; has longtime staff with low turnover:
    • “…10% of the employees that have been there since day one.” (Donato, 36:13)

• Customer Relations:

  • Rarely refuses service, but has if guests are obnoxious or vulgar.
  • “I did have to tell them, listen, you got to leave…people are spending too much money to hear your BS.” (Donato, 36:56)
  • Answers Yelp reviews personally and will even park cars if needed (Donato, 44:05).

• Celebrity Clients/Addictiveness of Recognition:

  • Treats all guests equally—“doesn’t go the extra mile just for A-listers.”
  • “No matter how much I love George Clooney, there are people who, on and off, have been saying, ‘Do you know who you're talking to?’” (39:22)

E. Rapid-Fire: Countries That Excel

• Dan quizzes Donato on which country is best at:
  • Food: Italy
  • Wine: Italy
  • Cheese: France (“They're the…for cheese, man.” Donato, 16:03)
  • Fashion: Italy
  • Cinema: America
  • Art: Italy
  • Comedy: United States

F. Donato’s Personal Life

• 35 years married to a French woman (“Nobody’s perfect!” he jokes), still affectionate every day (14:48).
• Speaks four languages (five if you count Neapolitan).
• Never eaten at a fast food restaurant (38:01), though he has stepped foot in a Cheesecake Factory — and remembers the fried calamari.
  • “I've never been to a fast food. No, I swear to God. No.” (Donato, 38:17)
  • “Well, I've been to Cheesecake Factory. That’s a big chain.” (Donato, 38:39)

Notable Quotes & Memorable Moments

On Fine Dining & Michelin Pressure

• “Earning 1, 2, and then, you know, the highest achievement, which is 3, that becomes just a standard… But you need to know how to walk on those clouds, that they’re very light and you might drop.”
  — Donato Poto, on achieving and maintaining three Michelin stars (28:00)

Donato on LA Real Estate Promises

• “They swore to us that that area was going to be booming… Palm trees everywhere, new buildings, blah, blah, blah. Still waiting for it.”
  — Donato (32:13)

On Restaurant Guests of All Types

• “We cater to people that they have lots of money, but we also cater to people that love great food. Some…tell me they've been saving…for months…just to come and spend it at your restaurant because you guys are awesome.”
  — Donato (33:12)

On Never Eating Fast Food

• “I've never been to a fast food…No, I swear to God. No.”
  — Donato Poto (38:17)

On Handling Obnoxious Guests

• “Sometimes there were kids around them, and I'm like, no, not here. People are spending too much money to hear your BS and they're like, who do you think you are? I'm like, nobody, but you just need to leave.”
  — Donato (36:56)

On Yelp & Doing Every Job

• “What do you think? I park cars. I bus tables. I serve wine. I serve food.”
  — Donato (45:01)

On Giving a Gift

• Daniel gifts Donato $700 Valentino slippers for his wedding anniversary:
  • “I have to give it to you because…you’re my guest.” — Dan (42:15)
  • “Maybe they bought it in Istanbul for $20.” — Donato (42:07)

Key Segment Timestamps

• [11:18] – Donato joins the show, discusses sparkling vs. flat water, raising “bougie” kids.
• [12:36] – Donato recounts childhood in Southern Italy and going to culinary school at 14.
• [18:14] – Working at famed hotels, experience at cruise ships.
• [21:12] – First impressions of LA, transition from cruise life to LA restaurant scene.
• [22:54] – LA food scene in the 80s versus today.
• [25:16] – Providence pricing and the pressures of fine dining.
• [26:31] – Achieving three Michelin stars; how rare it is in LA and the US.
• [27:40] – Michelin prestige and pressure to maintain stars.
• [29:32] – Explaining elaborate techniques (dehydrating and rehydrating ingredients).
• [31:14] – Desserts at Providence, all chocolate made from scratch.
• [32:54] – Location challenges and discussion about moving Providence.
• [36:28] – Refusing service to unruly guests.
• [38:01] – Donato has never eaten in fast food; rare chain visit stories.
• [39:03] – Treating celebrity guests just like everyone else.
• [45:06] – Reading and responding to Yelp reviews.
• [46:06] – Donato names favorite restaurants in LA: Felix, Antico Nuovo, Park’s BBQ, Hayato, and more.
• [47:03] – Comparing profitability of Providence and Connie & Ted’s.
• [48:07] – Fine dining world dynamics, getting reservations.
• [49:14] – Show wrap-up, gifting Donato the Valentino slippers.

Tone and Banter

• Classic Daniel Tosh blend of dry sarcasm, self-deprecation, and irreverence throughout (“Florida trash,” “I can’t pay you in sweaters,” etc.).
• Donato matches Tosh’s tone with dry wit and a direct, humble approach—often laughing, often deflecting.

Summary Takeaways

• Donato Poto’s journey showcases passion, adaptability, and a love for hospitality.
• Running a three-star Michelin restaurant is about relentless commitment, humility, innovation, and people skills.
• Providence stands out for its consistent staff, evolving menu, and refusal to bow to celebrity culture or fleeting trends.
• Despite the accolades, Donato stresses accessibility and openness to all true lovers of good food, regardless of means.

For anyone curious about the world of fine dining, Donato’s story proves that Michelin stars are won—and kept—through a combination of drive, dignity, and a sense of humor. And maybe never eating at fast food.