My 3-Star Michelin Restaurateur - Donato Poto

Summary

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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)

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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.

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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)

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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)

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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.

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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.

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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.

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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.

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Transcript

[Jeff Bridges]

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[Dana]

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[Jeff Bridges]

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[Donato]

Nice.

[Dana]

Je free.

[Dan (Host)]

You heard them. T mobile is the best place to get the new iPhone 17 Pro on us with eligible traded in any condition.

[Jeff Bridges]

So what are we having for lunch?

[Dana]

Dude, my work here is done.

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Payment of $45 for a three month plan. $15 per month equivalent required. New customer offer first three months only. Then full price plan options available, taxes and fees extra.

[Dan (Host)]

See mintmobile.com hey guys, it's me, Daniel. Do me a solid. I don't ask for a lot, but like and subscribe to this podcast also. You could rate it highly. I would appreciate, maybe even write a review. Maybe we become best friends. Providence once served one of my producers a date that had been dehydrated and then rehydrated. Was that really worth the trouble?

[Donato]

Yes. We do this every goddamn day.

[Dan (Host)]

Paw Tosh show. Tosh show for show. We rolling. We on. All right. Hey, welcome to Toss show. I'm Dan. Good to be here. Eddie. How are you?

[Eddie]

Good. I'm here too. So nice to be here.

[Dan (Host)]

What? Jesus. That was horrible.

[Eddie]

I've been practicing that for weeks.

[Dan (Host)]

That was bad. Hey Eddie. Your son gave me an E bike. Little mini E bike. I used to take it on tour all the time.

[Eddie]

Yeah.

[Dan (Host)]

Put some surf racks on it. But I recently gave it away. I had two. There's too many E bikes in the garage, so I gave it away. Your son gave it to me because he said he felt like a bear riding a little tiny bike. He didn't like the way it's tiny.

[Eddie]

I got on. It doesn't feel natural, whatever.

[Dan (Host)]

So I liked it. It was good for travel. But anyway, I got rid of it. I gave it to a Pierre, and Pierre loves it.

[Donato]

Yeah.

[Dan (Host)]

Yeah. Now it's his bike. I just wanted you to know that your son's gift is now in possession of Pierre. Pierre. Speaking of which, I keep asking him to come back on the show.

[Eddie]

Love to have him back.

[Dan (Host)]

I say the fans want him. People want to hear what he's up to. They love his. His French perspective on American culture. But he says to me, he's like, I gotta get. You gotta pay me. I go, what?

[Donato]

Wow.

[Dan (Host)]

I don't pay anyone. He's like, I need money. I'm buying houses. He's got a little real estate empire over in France.

[Eddie]

Okay.

[Dan (Host)]

But, yeah, he wants me to pay him. I don't know. Let's call him and ask why he won't be on the show.

[Pierre]

Bonjour, mon ami.

[Dan (Host)]

Bonjour, Sava Etoi. Pierre, are you in New York?

[Pierre]

I'm in New York, yes.

[Dan (Host)]

I'm in my office with Eddie and Pete and John and Dylan, and they want to know what a lot of people. They want to know what we have to do to get you back on the podcast.

[Pierre]

I know. How much do you pay?

[Dan (Host)]

How much money do you want to come back on?

[Pierre]

I never done this. I don't know. Give me a fair. A fair amount. I need to pay to pay my house.

[Dan (Host)]

Now, here. We've paid no one ever anything. So whatever number you come up with will be the.

[Pierre]

Yeah, but I'm not. I'm not anybody.

[Dan (Host)]

No, I know anybody, you know? But that's what I mean. What about. I can't pay you in sweaters. That was. That's not good enough.

[Pierre]

Yeah, it's not good enough. The sweaters, and they're too small anyways.

[Dan (Host)]

Okay, I'll. I'll get bigger sweaters. What about a thousand dollars? $1,000? That's just $1,000 an hour.

[Pierre]

Let me. Let me get back. I will talk this weekend. I'll be back this weekend, my brother. We talk.

[Dan (Host)]

Okay? So. But you. You think it has to be a. You need to be paid to come back on this show.

[Pierre]

Well, I need to make some money.

[Dan (Host)]

Yeah, I understand, but. But I'm going to be honest with you. The reason that a lot of people come on the show is that it potentially opens up opportunities which result in money down the road. Now, I know that's not fair. That's true.

[Pierre]

That's true. I got a free Dijonnaise at Lucky's.

[Dan (Host)]

Oh, wow.

[Pierre]

That was a free Dijones for my French fries because the guy was like, are you the guy from Torch Show?

[Dan (Host)]

Wow.

[Pierre]

The Bearnes is for me.

[Dan (Host)]

So he gave you a free what? French fries?

[Pierre]

No, the sauce that goes with the French fries.

[Dan (Host)]

Oh, that's not very good. All right. Okay, okay, okay. Goodbye. Boy.

[Eddie]

Hardball, man.

[Donato]

Ah.

[Dan (Host)]

I tell you what, if we all coughed up 500 bucks, mm. We could probably get him on the show. But I don't. I don't know if Dylan will do it.

[Eddie]

Dylan, what if we had, like, people could. Like, listeners can contribute.

[Dan (Host)]

You want me to ask our listeners to give money to Pierre? I can't do it. I won't do it. I won't do it to my listeners. Listeners. You. You don't give us a single cent unless it's for Eddie's tour or my tour or our new Patreon page. Yeah, besides that. Or merchandise. Or if you see me out and you. You. You know, you want to pick up the tab for my lunch, that fine. But other than that, do not spend a cent on us free swag. If you have a company and you want to send us free stuff, sure, do that. But I don't want you to give money. Not in these current times. I know what will make Pierre come on the show. Today's guest having another European talk down about France and how great Italy is.

[Donato]

Whoa.

[Dan (Host)]

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[Donato]

No, sparkling, please. Poor people. Don't start, man.

[Dan (Host)]

Do you always go sparkling?

[Donato]

For a while now, yes. I used to be flat.

[Dan (Host)]

I have a two year old and a six year old and my two year old just refuses to drink. Still, she'll say, ah, sparkling. And I'm like, I love this.

[Donato]

There we go.

[Dan (Host)]

I'm raising the most bougie kids ever. You know, the thing is, I have a water station in my home. It's a purification, but it, you know, it can do bubbly, instant, hot, cold or whatever. So we just drink sparkling water every day? Constantly. I can't get enough of it.

[Donato]

But I used to drink flat and I didn't see much of a difference. And then I wanted to see the difference between sparkling waters from one to another. And so, you know, between Perrier and Pellegrin and all the rest, Mountain view, whatever. There is a big difference.

[Dan (Host)]

Yeah.

[Donato]

So when I find the great sparkling water, I'm like, Jesus.

[Dan (Host)]

Topo. Chico. You like Topo, Chico?

[Donato]

Topo is pretty good.

[Dan (Host)]

Oh, that's an intense bubble.

[Donato]

Pretty good.

[Dan (Host)]

That's an intense bubble.

[Donato]

Let's get closer to Perrier. Almost.

[Dan (Host)]

I can't drink Perrier if it's in a plastic bottle.

[Donato]

No plastic. Forget it.

[Dan (Host)]

I don't want it.

[Donato]

But my favorite one is badois. Oh, I know it's French, but hey, whatever, okay.

[Dan (Host)]

You turn a blind eye to the French. Do you believe in ghosts?

[Donato]

No.

[Dan (Host)]

You're originally from Southern Italy, off the Amalfi coast. What was your childhood like?

[Donato]

Paradise.

[Dan (Host)]

It was, huh? When did you leave?

[Donato]

I was a kid. Actually, I left my house at 14. I wanted to go to culinary school because I thought there was a way to see the world, a way to learn languages, a way to not to be stuck at school until 40 years old. I was good at school, and they want me to be a doctor. And I'm like, I didn't know how to say no. I was very shy.

[Dan (Host)]

When you say they, you're talking about.

[Donato]

Your parents, of course. The best people in the world, your parents. Right? I didn't want that. I didn't know what school brought me afterwards and how long I was going to stay there. So 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. And so with my cousins, I went to a culinary school in Pestum, nearby Salerno. I signed up without telling my parents. And then when it was time to go to school for real, I said, I'm going there. And they were not happy, but I did it anyway.

[Dan (Host)]

Now, did they pay for it?

[Donato]

No, actually, culinary school in Europe, in Italy at that time, they wanted you to go to a school for a job where you could work, not just to go to school until 40. And so they basically paid me. It was worth, like, a pack of cigarettes a day.

[Dan (Host)]

You hear that? America. You wonder why they have the best food there. They're letting you go learn how to make for free now.

[Donato]

They pay you.

[Dan (Host)]

They pay you.

[Donato]

Exactly.

[Dan (Host)]

How often do you go back to your hometown?

[Donato]

Lately, at least once a year, if not twice.

[Dan (Host)]

Oh, that's lovely.

[Donato]

Yeah. You should go there, man.

[Dan (Host)]

It's too much of a circus for me to travel. I can't. I hate it with my kids.

[Donato]

And it's like, you got to be positive. Just. Just go.

[Dan (Host)]

All right.

[Donato]

Come on, man.

[Dan (Host)]

I was married in Italy.

[Donato]

You were with an Italian girl?

[Dan (Host)]

No.

[Donato]

Oh. Oh, no.

[Dan (Host)]

The Florida trash.

[Donato]

Florida, okay. There's some nice people in Florida.

[Dan (Host)]

I mean, she's fine, but she's not an Italian princess, that's for sure.

[Donato]

You got married to a Florida girl? I got married to a French one. Imagine. Well, no one is perfect. What can I tell you?

[Dan (Host)]

How long you been married today?

[Donato]

35 years.

[Dan (Host)]

It is today.

[Donato]

Today.

[Dan (Host)]

Oh, my God.

[Donato]

Happy, Happy anniversary.

[Dan (Host)]

Unbelievable. 35 years.

[Donato]

Yeah.

[Dan (Host)]

You think you'll go another 35?

[Donato]

I hope so.

[Dan (Host)]

You guys still make out?

[Donato]

Of course. Every day.

[Dan (Host)]

Every day you make out, I love to hear.

[Donato]

Come on, man.

[Dan (Host)]

I love to hear that. I don't know. Sometimes my wife is like, yeah. I'm like, oh, we should give a little smooch in front of the kids.

[Donato]

Yeah. But who chose to get Married in Italy. You or her?

[Dan (Host)]

Her.

[Donato]

See, she's smart.

[Dan (Host)]

Well, I gave her the. I gave her the option. I said, you can get married anywhere in the world, but we have to have under 20 people.

[Donato]

Well, in Italy you can invite the whole town.

[Dan (Host)]

No, I didn't. I didn't know the town.

[Donato]

What?

[Dan (Host)]

We were at Borgo Santro Piedro.

[Donato]

No way. Yeah. That's not too far from where I am from.

[Dan (Host)]

Oh, I loved it.

[Donato]

Yeah, no kidding.

[Dan (Host)]

So nice.

[Donato]

It's gorgeous.

[Dan (Host)]

The food, everything good. Everybody's sweet.

[Donato]

Wow. Yeah, lucky you.

[Dan (Host)]

How many languages can you speak?

[Donato]

4. And if you count Neapolitan, 5. Because Neapolitan is another language.

[Dan (Host)]

No, I don't count it because I didn't know that. I'm going to list a few things. I want you to tell me which country does them the best. Okay. Are you ready? We'll start with a simple one. Food.

[Donato]

Italy.

[Dan (Host)]

Wine.

[Donato]

Italy.

[Dan (Host)]

Cheese.

[Donato]

France.

[Dan (Host)]

Fashion.

[Donato]

Italy.

[Dan (Host)]

Cinema.

[Donato]

Shit. America.

[Dan (Host)]

Art.

[Donato]

Art. Italy, man.

[Dan (Host)]

Comedy.

[Donato]

Comedy. United States.

[Michael]

Thank you.

[Dan (Host)]

It's the only one I cared about. I think you were. He was. I think he batted a thousand there. You threw some bones to the French and I thought that was. That was nice.

[Donato]

Yeah.

[Dan (Host)]

You gave them the cheese.

[Donato]

Yeah. Even though I was born where the buffalo mozzarella is from, but still France. They're the. For cheese, man.

[Dan (Host)]

I think that's what their bumper sticker says. Were you always into food as a kid?

[Donato]

Yes.

[Dan (Host)]

Yeah.

[Donato]

Yeah, I was. I mean, in Italy when I was a kid, when you were growing up, my mother would tell me, I'm going shopping, you better walk. Look at the sauce. If it burns, it's your fault. You're not going to eat. So there around the food area, cooking and trying to help out. So, yes, I was.

[Dan (Host)]

How did you decide you wanted to get into the restaurant business?

[Donato]

Culinary school first. While you're doing culinary school, they send you to restaurant to train and stuff like that. And more than just cooking, I wanted to travel and see what other people, what other country were doing in regards to food. When I. When I went to school, I. I had to make a decision. Am I going to carry on cooking or I'm going to go into dining room and do whatever. And so at that school, we're teaching a little bit of everything.

[Dan (Host)]

So you're on that side of it. You're. Can you cook?

[Donato]

Yes. Well, not professionally anymore. I cook at home for my friends and my family. But no, I. I professionally know.

[Dan (Host)]

Okay.

[Donato]

Because you will need a lot of details. And I'm done with That I. I'm not. I would have to start all over. But I was really shy when I was a kid, and I couldn't really. I didn't. I was like, oh, my God, I'm going to say this. And then when I. When I was on my own outside of my country, I had to deal with doing my own laundry, buying my own things, trying to find my own apartment, and, you know, deal every day with my own life outside of my country. Being an adult, you know, 15, 16 years old was like, damn, he's young. So. But you start to learn to talk. And so I start to talk, and I never stopped since I keep talking.

[Dan (Host)]

You worked at some of the finest hotels. Villa d', Est, Villa d' Este and Hotel George.

[Donato]

Sank ot Georgia. Sank, yeah.

[Dan (Host)]

How old are you when you were working there? 20s?

[Donato]

No, earlier than that. I was 17, 18 years old.

[Dan (Host)]

Was that fun?

[Donato]

Fantastic. It was. I was the king, man. I was like, 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 in Chernobyl.

[Dan (Host)]

God, you say the Lake of Como. You don't say Lake Como. That's so. The Lake of Como sounds so much better.

[Donato]

Because I translated from Italian to I appreciate it.

[Dan (Host)]

How did you go from these wonderful experiences, the most beautiful places on earth, to a cruise ship?

[Donato]

Why are you asking me those questions?

[Dan (Host)]

I just want to know. The trajectory of your career is amazing. I just didn't quite understand the cruise ships. But you were talked into working on a cruise ship.

[Donato]

So I was in Paris at the Georges Cinq, and some friends of mine from Switzerland, they came to Paris and they go, you know what? We're staying here a couple of days. We're meeting some headhunters. They chose us to go and work on cruise lines in Florida. And that's it. And so I met this guy, and he was bugging me every day. Come and work with us. Come and work with us. And after a while, he said, why don't you want to come? I said, I'm going to Munich in Germany. I'm going to learn German, and then I'm going to go back to Italy. And he goes, germany can wait. Come with me. Let's go. And so I decided to do that. And I went to Miami, I went to Nassau, I took a boat and I started to do cruise lines around. Around the Caribbeans and all around those areas. Then I moved towards Alaska and the Mexican Costiera.

[Dan (Host)]

Did you like being on a cruise ship?

[Donato]

Yeah, it was.

[Dan (Host)]

What was your room like?

[Donato]

My room? There was no room. It's, like, smaller than this damn place.

[Dan (Host)]

Was it. Was it underwater?

[Donato]

Yes.

[Dan (Host)]

Was there any windows?

[Donato]

No. You had, like, bunk beds and one here, one there. And.

[Dan (Host)]

And you enjoyed this.

[Donato]

Yeah, but I didn't care.

[Dan (Host)]

All right. No, I'm just. I want to know your mindset.

[Donato]

You know, you get up and you see the wall right in front of you, and you see everything.

[Dan (Host)]

Have you been on a cruise since you've worked on a cruise?

[Donato]

Never. Why? You shouldn't have done that. I'm going to go back one day.

[Dan (Host)]

Really?

[Donato]

It was awesome.

[Dan (Host)]

No, I enjoyed it. I've never been on a cruise. I don't know. I don't know. I've never been on.

[Donato]

I met so many people.

[Dan (Host)]

Well, yeah, you're all. You're smushed in with people three hours a night.

[Donato]

Who cares?

[Dan (Host)]

Did you hear about those two big UN's they got. They're stuck in a slide right now. There's a cruise ship.

[Donato]

Yeah, I saw that.

[Dan (Host)]

They're wedged inside.

[Donato]

Yes, I saw that.

[Dan (Host)]

Too much. I don't know how. I think it's a large issue. I don't know. It's got.

[Donato]

No, but my boat was. We were 600 crew members and 1,200 passengers. Was a city.

[Dan (Host)]

I don't like anything you're saying about that. Okay, so it was because of a cruise ship that brought you to Los Angeles.

[Donato]

Yes.

[Dan (Host)]

You would. You would come to Los Angeles. You had. You'd dock whatever I. In Long Beach.

[Donato]

In Long Beach, Correct. Very good.

[Dan (Host)]

You'd rent a convertible.

[Donato]

Oh, my God, yes.

[Dan (Host)]

You drive around.

[Donato]

You're reading my mind or what?

[Dan (Host)]

No, I'm just saying that was like your first glimpse of Southern California.

[Donato]

100.

[Dan (Host)]

And then you were bitten by a bug or somebody just offered you something.

[Donato]

No, I. I enjoyed what was going on here. And some people were offering me very good options to stay here with, sponsoring me with. With visas and things like that to work. And I thought, that's not a bad idea. Let's see. California life. Sounds good.

[Dan (Host)]

This is in the 80s.

[Donato]

This is mid-80s.

[Dan (Host)]

Talk to me about all the cocaine.

[Donato]

Oh, everywhere. Everyone was happy.

[Dan (Host)]

I hear it's making a comeback.

[Donato]

The 80s was crazy. It was. Was unbelievable. There was money everywhere.

[Dan (Host)]

And then somebody just offered you the opportunity to go to business with them, to open. Is this how Providence started?

[Donato]

No, no. I was working for an Italian gentleman by the name of Piero Salvaggio on Valentino and so forth and a few others. And then he had a very casual restaurant called Primi that he just opened in 1985. And so he offered me, a few months after it was open to work there with him, and I started. And a few months later, he goes, can you run the restaurant? And I start to be a manager there. And I spent quite a few years in that restaurant, and I met a lot of people in town. At that time, the food industry was not as it is now. Now it's much more open. There's a lot of diversity. But in the 80s, you know, we were selling Italian food. People, they had no idea what rucola was or what risotto was. It was. Was different.

[Dan (Host)]

The restaurant industry has changed so much over the past 30 years. Yeah, for the better or the worse?

[Donato]

I think for the better, because now there is more freedom. People, they are. They. They. They are. They accept creativity much more than the 80s and 90s. At that time, you were stuck with a specific way of cooking, a specific way of food, and many ethnicities that were not allowed to shine, they were considered like, oh, it's cheap food. We don't really need to get very fancy into that type of cooking.

[Dan (Host)]

Were you naive to it at the beginning, or did you know going in that this is a very hard business, owning and running a restaurant? Like everyone says, it's the hardest thing in the world to do.

[Donato]

It's not the hardest thing.

[Dan (Host)]

Okay, but you've heard that before, right?

[Donato]

I keep hearing it just from you now. Now it's not. You work hard, but you need to have passion. You need to use your heart, and you need to enjoy what you do. It's just I had people coming to my restaurants on and off, and they're telling me that they hate their job, and they're lawyers or marketing people or whatever.

[Dan (Host)]

So you never gotten burnt out in a restaurant?

[Donato]

Not burned out, no. Never. I had when I started. People, they were telling me, you're nuts. Get out of this thing. You're crazy. Why you want to do this? You are young. Just do something else. Where? I mean, I can go and get a job anywhere I want, if I want to.

[Dan (Host)]

Do you yell at people? Do you scream? Do you swear at your employees? Do you, like, lose your temper?

[Donato]

No, I'm not Gordon Ramsay, man.

[Dan (Host)]

No. Okay. I didn't know.

[Donato]

Me. No, no, no, no. I was kidding. Gordon Ramsay, a good friend is.

[Dan (Host)]

But on tv, I know he pretends to yell, but, I mean, he's a wonderful guy. In general, the restaurant business Tends to be kind of tense. Yeah.

[Donato]

And gets people all worked up.

[Dan (Host)]

Well, and you're doing fine. Does fine dining elevate the tension?

[Donato]

It does, but if you work in fine dining, you need to be mentally controlled because you need to go fast. But at the same time, people cannot see that you need to go mentally fast and be proactive before something happens. You cannot allow to be reactive and scream and shout or make the guest hear that because they're not coming there to spend lots of money. And hearing you arguing with other employees.

[Dan (Host)]

Lots of money.

[Donato]

Yeah.

[Dan (Host)]

Providence. Do you think it's expensive?

[Donato]

Compared to other restaurants in town, yes.

[Dan (Host)]

Okay.

[Donato]

Compared to other restaurants in the world, at this standard that we are? No.

[Dan (Host)]

If I'm going on a fancy date with my wife and we'll be going there very soon, what should I expect to drop with a single wine pairing throughout the meal? How much should I be prepared to.

[Donato]

Spend a single wine pairing with your dinner?

[Dan (Host)]

Yeah. All the bells and whistles.

[Donato]

Taxing tips included. Yeah.

[Dan (Host)]

And I like to tip. I like to tip pretty big.

[Donato]

Okay, so over 600.

[Dan (Host)]

Oh, that's. Seems downright affordable. What's the role of a restaurateur besides dimming the lights?

[Donato]

Ooh, I dim the lights every day. But I've been teaching everyone. They are doing such a great job.

[Dan (Host)]

Do you have any say over the menu?

[Donato]

Not as much, because my partner is a brilliant, incredible, smart guy, and he's incredible with food and he knows a lot.

[Dan (Host)]

You guys have partnered together? At the very beginning.

[Donato]

Yes.

[Dan (Host)]

You've been together for how long? How long has providence been open?

[Donato]

20 years.

[Dan (Host)]

20 years.

[Donato]

Yeah. But we used to work together before in another restaurant. That's where we met.

[Dan (Host)]

Does he like you?

[Donato]

I think so.

[Dan (Host)]

That's nice.

[Donato]

Michael, you like me? I don't know. If you hear the show, just say yes. Yeah.

[Dan (Host)]

You have three Michelin stars.

[Donato]

Yes.

[Dan (Host)]

Congratulations. You just got your third one.

[Donato]

Yes. And that's a huge deal in the restaurant business. It is.

[Dan (Host)]

It is.

[Donato]

Especially because nowadays restaurants are a fashionable thing. Chefs are a fashionable things. Going to restaurants and letting other people know, look where I'm going. It's a fashionable thing. So, yes, three star means a lot.

[Dan (Host)]

How many three star Michelin restaurants are in Los Angeles?

[Donato]

Two. We are. And this year we were us and Somni, another restaurant, a small restaurant of 14 seats, Spanish. We are the first two restaurants in the history of Los Angeles to get three stars.

[Dan (Host)]

Pretty good, huh? That's pretty good.

[Donato]

I think there are 16 in the whole country.

[Dan (Host)]

16. Three stars in the whole country?

[Donato]

Yep.

[Dan (Host)]

It is pretty incredible. Do you have any idea when a diner is actually a Michelin reviewer?

[Donato]

I wish.

[Dan (Host)]

Do you have a protocol if you suspect someone? Could be. Sure.

[Donato]

I. Every day, every. Every table that comes in, I have no idea.

[Dan (Host)]

If you there and this guy is.

[Donato]

On, he has a show and then, boom, he's a Michelin guy. That's how it is. You never know who they are.

[Dan (Host)]

What pressure came with the extra prestige of another Michelin star?

[Donato]

Good question. 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?

[Dan (Host)]

You can lose stars.

[Donato]

Yeah, easily.

[Dan (Host)]

Oh, man.

[Donato]

So you work hard every day to gain 1, 2, and then, you know, the highest achievement, which is 3, that becomes just a standard. Let's forget who Michelin is. It's the standard that they actually show into the world that you should reach. And once you reach it, you're like, oh, my God, wow, I am up there now. I cannot go higher than the sky. But then you need to know how to walk on those clouds, that they're very light and you might drop. And the next, without knowing it, you think that you're doing a great job every day, but you need to keep pushing it. Like, if you're still having two and you're looking for the third one, because if you think that you made it next year, you lose it. And that's. To some people, it's insanely dangerous mentally, because they're going to think, oh, my God, I'm no longer good. The guests are thinking that we are no longer good. What are we going to do? How are we going to do it? And it's not easy. So that's the pressure.

[Dan (Host)]

Do you support Michelin? Like, do you have Michelin tires on your car?

[Donato]

I don't know what tires I have. I don't even look at what. I don't care.

[Dan (Host)]

Okay, okay, fine. But what if Michelin, the tire company, goes out of business?

[Donato]

Yeah.

[Dan (Host)]

Does that mean the star business of restaurant reviews, does that end? Or is it a. I don't think so.

[Donato]

Because. Because Michelin guide, they have their own business, okay? So, you know, they make money on their own.

[Dan (Host)]

I'm surprised you don't support their tires, though. I bet you if you did, I would have a.

[Donato]

What, four stars?

[Dan (Host)]

Well, they might make sure you keep those stars. That's all I'm saying.

[Donato]

I should ask them.

[Dan (Host)]

Providence once served one of my producers a date that had been dehydrated and then rehydrated Was that really worth the trouble?

[Donato]

Yes. We do this every goddamn day. Yeah, it's like life, you know, you kill somebody, you bring it back to life, smiling again.

[Dan (Host)]

It just tastes better after. Yes, it's.

[Donato]

He adds that extra stronger flavor.

[Dan (Host)]

I don't. I don't. I don't.

[Donato]

Come on, man.

[Dan (Host)]

I don't. I. I believe you. I just have no idea what I'm even talking about. You guys dehydrate a date, then you rehydrate?

[Donato]

Yes. There are machines that. They do that for you.

[Dan (Host)]

Okay, well, it's a good machine. You buying. You having to buy new equipment in the kitchen just to do all these wacky things.

[Donato]

Yes, we have lots of wacky machines at Providence.

[Dan (Host)]

How often do you guys change your menu?

[Donato]

Fairly often. The. The protein might not change. We might have, I don't know, wagyu, for example, for a few months. But all the things around it, the sauces, the vegetables, whatever comes with it, they do change seasonally. So the same menu. Exactly the same. Might last a couple of weeks, three weeks, and then some dishes that start to change little by little.

[Dan (Host)]

If you have the ability in the kitchen, will you cater if a customer has a request for something that's not on your menu?

[Donato]

Yes. If it's in the same style, in the same standards. If they're asking for a burger, we might not do it.

[Dan (Host)]

Okay.

[Donato]

But if they want something, you know, that we have to go out of the way and gather, like, I don't know, squab or, you know, venison or whatever. Yeah, of course.

[Dan (Host)]

And if they want to make any changes to something on the menu, do you guys say there's. We don't do any of that.

[Donato]

Very little of that. As little as possible. But if it doesn't change the taste of the. Of the dish, we. We might be able to do that.

[Dan (Host)]

What's the desserts like currently? What this week? What do we got for desserts there?

[Donato]

Well, we have. Because right now it's mango season, so we have an incredible mango sorbet with some shiso granita and a variety of citrus compote. And then we have an incredible chocolate dessert.

[Dan (Host)]

Okay.

[Donato]

But the chocolate at Providence are the star of the desserts, in addition to all the petit fours that we served, because our pastry chef, Mac, is amazing, and he buys raw cocoa beans. You know, we roast our own cocoa beans, and we do chocolate ourselves. So all the chocolates are made in house from scratch. So there is a lot of different chocolate desserts that we do. It's great.

[Dan (Host)]

It's the best.

[Donato]

It's the best. Amazing.

[Dan (Host)]

How come fancy restaurants are always located in just kind of random parts of town next to a closed party city store?

[Donato]

Because when we got that place, they swore to us that that area was going to be booming. It was going to be the new Beverly Hills. What do you want me, man? It was 20 years ago.

[Dan (Host)]

Oh, that's so funny.

[Donato]

They did. You're going to see around here is going to be gorgeous. Palm trees everywhere, new buildings, blah, blah, blah. Still waiting for it.

[Dan (Host)]

Yet your restaurant is the reason that anyone goes to the area. That's so we are the beacon.

[Donato]

We are definitely a destination that is. Yeah.

[Dan (Host)]

Look at. You're like, I don't. I don't need the fancy. Have you ever considered because of your success to be like, oh, let's move location, let's go to Beverly Hills or any of that now?

[Donato]

Because. Why do you think? I don't know. I don't like Beverly Hills people more than where I am now.

[Dan (Host)]

Well, you like the people better, but let's.

[Donato]

I like everybody. Well, I am a restaurant guy, man.

[Dan (Host)]

Yeah, I know. You have to say you like everybody. I know. I know the drill.

[Donato]

But let's be honest.

[Dan (Host)]

I feel like you don't really have to cater to everyone because only a certain group really go to this restaurant. I feel like you're allowed to shun a certain group of people.

[Donato]

No, let me tell you why. Okay, I'll give you an example. You have to listen to this.

[Dan (Host)]

I will listen.

[Donato]

Okay. We cater to people that they have lots of money, but we also cater to people that love great food. Some of the people that come and tell me they're not shy. Look, I've been saving money, a certain amount every day to make sure that after quite a few months, I can come and spend it at your restaurant because you guys are awesome. So I love those kind of people too.

[Dan (Host)]

Okay?

[Donato]

I have people that spend a shitload of money, and I'm like, wow, good for you. You're lucky. But if not, the others are as.

[Dan (Host)]

Important because I've seen, like, rich people like, like Jerry Jones owns the D Cowboys. And I. I watch him on. On television. He was, like, taking a Egg McMuffin from McDonald's and just dumping salt on it. I'm like, even though he's a billionaire, he eats like an idiot.

[Donato]

Well, you don't want to get into that with.

[Dan (Host)]

With.

[Donato]

With guests that they're coming to the restaurant.

[Dan (Host)]

Hardest part of opening a restaurant.

[Donato]

Hardest part is not to open Is to keep it open. Because it's fun to open a restaurant. You talk to designers, you talk, you buy plates, glassware, all sorts of cool things. You get up in the morning, say, oh, what's gonna happen today? Where we're at permits and things like that. Permits are a pain in the ass, but other than that is once you open, that's the hardest part.

[Dan (Host)]

Afterwards, let me talk about Providence Place. There's so many different styles and sizes. It's just gotta be a nightmare for the bussers in the back, the dishwashers.

[Donato]

But we have an incredible amount of people taking care.

[Dan (Host)]

I have a guy, stupid sizes, though.

[Donato]

I have a guy that we have felt and we just put like cloth in between each plate. Uhhuh. And that's all he does the whole night long.

[Dan (Host)]

Oh.

[Donato]

To make sure that they don't scratch, they don't look, whatever.

[Dan (Host)]

Does he take pride in his work?

[Donato]

Of course.

[Dan (Host)]

That's great.

[Donato]

Yeah. But you know, my partner Michael is a. A plate junkie. I mean, he keeps buying plates every day.

[Dan (Host)]

What do you spend in plates?

[Donato]

No, I don't. You don't want to know. You're going to make me. I'm gonna leave here, I'm gonna cry. So just let him, let him buy plates. Whatever he knows, he goes, ah, don't look at the price.

[Dan (Host)]

Oh, man. It's just. It's just a world of hurt when you're opening a restaurant. Your restaurant opens at 5:45 today.

[Donato]

5:45, correct.

[Dan (Host)]

Why do you have to be there so early?

[Donato]

There is a line. The people coming in, they want to come even earlier.

[Dan (Host)]

I understand that, but you have to be there. What time? One o' clock in the morning.

[Donato]

I get there in the morning. As soon as I'm done here, I mean, I'm going to go to work.

[Dan (Host)]

I know you are.

[Donato]

10 o', clock, 10:30.

[Dan (Host)]

I've never been in this office so early. At your level of restaurant, how hard is it to staff?

[Donato]

Not as hard as a regular restaurant where it doesn't have Michelin star ambitions just because a lot of people want to come and work. So we have an incredible amount of resume where I can kind of choose the right people for it, but somehow, I mean, luckily enough for us, we've been very lucky. Maybe because of how we treat people, how respectful we are towards our employees, etc. I have about 10% of the employees that have been there since day one. As a matter of fact, some of them, they've been following me for other. From other restaurants where I used to Manage before?

[Dan (Host)]

Yeah.

[Donato]

Oh, and so maybe the last person we hired was a year ago, and there was only one. So everybody's between five and 20 years.

[Dan (Host)]

You take care of them.

[Donato]

It's good.

[Dan (Host)]

Now, you, as a restaurant, are allowed to refuse service to anyone. Is that true?

[Donato]

It's true.

[Dan (Host)]

I've always seen that on, like, bars and restaurants. So have you ever been like, we're not going to serve you, sir or ma'?

[Donato]

Am? Very rarely happened. A few years ago in the last. I would say five, six years. Not really. But before, we had people that they were obnoxious. And some of them, I did have to tell them, listen, you got to leave. Because they were using obscene languages fairly loud among themselves.

[Dan (Host)]

Don't like it.

[Donato]

And they were like, what do you mean? I cannot say what I want? They say, no. They are just. And sometimes there were kids around them, and I'm like, no, not here. You know, 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.

[Dan (Host)]

Do you have security?

[Donato]

No, but I have guys that. They know how to help me out.

[Dan (Host)]

Okay. They got those funny ears.

[Donato]

I know people.

[Dan (Host)]

Do you? I bet you do. Has anyone ever tried to dine and dash at Providence? Yes, they actually did, you know, for.

[Donato]

20 years, I think a couple of times. And then other couple of times where people, unfortunately, they just didn't have the money. And they're like, what do you want me to do?

[Dan (Host)]

Describe them racially.

[Donato]

I don't remember racially, where they were from. They spoke. They spoke English, man. They were not Italians for sure.

[Dan (Host)]

I'm teasing.

[Donato]

Italians don't wait. They just leave.

[Dan (Host)]

I think I've stood up from a restaurant before because I'm always used to Pete just taking care of stuff for me. And I've just walked. And my wife's like, what are you doing? You haven't paid. I'm like, oh, all right. My fault. Name. Name a fast food restaurant that you've ate at.

[Donato]

I don't eat the fast food.

[Dan (Host)]

I know you don't. You've never had any.

[Donato]

I've been in Los Angeles since 1980. January 1986. I have never been to a fast food.

[Dan (Host)]

You know, Remy, he went to In N Out with Julia Child.

[Donato]

No.

[Dan (Host)]

Yes, he did.

[Donato]

No, I've never been to one. I've never been to a fast food.

[Dan (Host)]

You've never been to a fast food restaurant?

[Donato]

No, I swear to God. No.

[Dan (Host)]

I believe you.

[Donato]

Yeah.

[Dan (Host)]

What about a chain restaurant? Have you ever had dinner at a chain restaurant? You ever ate a Chili's?

[Donato]

No.

[Dan (Host)]

Oh, man.

[Donato]

Why? You like Chili's?

[Dan (Host)]

Well, I did as a kid. I think. I, you know, I lived in Orlando for a bit in Florida. There's a Chili's. It was nice, I think. I went in there one time, applied for a job. They didn't hire me.

[Donato]

Well, I've been to Cheesecake Factory.

[Dan (Host)]

Oh, you've been to a Cheesecake Factory. There you go.

[Donato]

That's a. That's a big change.

[Dan (Host)]

That's such a menu. Do you. Do you look at that menu and you just marvel at it? The cheesecake is delicious.

[Donato]

Yeah, I tried some frac calamari, but they were not bad. That was a long time ago.

[Dan (Host)]

I love it. I love it. Do you go the extra mile for some of your big A talent that comes in?

[Donato]

No, not for the A talent.

[Dan (Host)]

You don't.

[Donato]

People like you, I don't know.

[Dan (Host)]

No, no. Me, I'm. I'm bare. I see talent at the. But I'm talking. You know what I'm talking? A George Clooney comes in. You make sure that everything goes perfect.

[Donato]

Okay. No matter how much I love George Clooney, there are people that, on and off, they've been saying, do you know who you're talking to?

[Dan (Host)]

I love when people say that.

[Donato]

And you know, do you know who those people are? And I'm like, yeah, I know. And one day this lady was insisting, you know, she was like, do you know who I am? Do you know who you're talking to? So I stopped. I said, excuse me, guys. I was on the other side of me. Can you help me out? Can you help this lady out? She has no idea who she is. I said, maybe you should ask your mother. She might know who you are.

[Dan (Host)]

She was like, the mother into it.

[Donato]

But who was she?

[Dan (Host)]

Do you know who she was?

[Donato]

No, I didn't care.

[Dan (Host)]

I know you didn't care, but did you know who she was?

[Donato]

No, no, no. I just. I told her that I couldn't give a reservation. Whomever if is somebody more known publicly. Doesn't really make a big difference. I try sometimes to figure it out in the best way I can to promise to prioritize people, especially people that have been supporting us for 20 years, since day one. In the good and bad time, you cannot keep an eye of regards towards people that they've been cherishing. That restaurant, coming there every. Every month or so. Some people, they've been there over 200 times in the. In 20 years. We've been there 200 times. A lot. And they've been bringing a lot of people there.

[Dan (Host)]

That's nice.

[Donato]

A. A little extra care. Of course.

[Dan (Host)]

John, how many times have you been to Providence? Twice. Twice? Yes. That's nothing compared to these people that have been there 200 times. Why don't you support a little more often? Sorry, did I say twice? I meant 200 times. 200.

[Donato]

Yeah, but John is a nice guy.

[Dan (Host)]

Sure. But he's a bit much. Dylan laughs Just because he's not the butt of a joke. Hey, Dylan. Dylan, you ever been to Providence?

[Donato]

I have not.

[Dan (Host)]

Oh, shocking. Hey, Dylan, you ever had fast food?

[Donato]

I have.

[Dan (Host)]

Yes. Everybody that's on the show gets a gift. Okay. Now, normally, I just walk around my house and I grab something, just something from my house that I don't want anymore, and I give it to the guest.

[Donato]

Gee, you do the same as I do.

[Dan (Host)]

Well, okay, but listen, this is the first time I'm giving something that I actually wasn't sure I wanted to give away, but I was like, nah, this is the right person for it. My friend. My friend died. Justin. He's a French guy. Don't hold it against him. But he came to visit me in Tahoe, and he brought me a gift, and I thought this was super sweet. This was really nice. It was expensive. I looked it up right in front of him to see how much it cost. It was like 700 bucks. What? Yeah, but I said, I go, they're not that comfortable. I put them on, But I didn't. I've never worn them. I put them on. So I got you. I was like, this is perfect for you. These are Valentino's.

[Donato]

Whoa.

[Dan (Host)]

Yeah. I got you some Valentino slippers.

[Donato]

You're kidding.

[Dan (Host)]

No, I'm not kidding. And you can tell that they've never been.

[Donato]

Oh, my God.

[Dan (Host)]

You love them, right?

[Donato]

This one looks expensive, man.

[Dan (Host)]

No, it's nice. You're gonna.

[Donato]

Maybe they bought it in Istanbul for 20 bucks.

[Dan (Host)]

No, no, these are.

[Donato]

Hey.

[Dan (Host)]

And you know, it's a good slipper when it comes with its own bag for each one.

[Donato]

It looks gorgeous. Well, anyway, are you sure you want to give it to me?

[Dan (Host)]

I have to give it to you because. Because you're my guest.

[Donato]

And then let's say you give it to me because it's my anniversary.

[Dan (Host)]

Yeah. What? I give one to your wife, one to you just hop around together.

[Donato]

You're funny.

[Dan (Host)]

Ah, that's nice of you, but there you go. Get that off my desk. You're gonna Love it.

[Donato]

You are amazing. Oh my God.

[Dan (Host)]

Get. Please get those off the desk.

[Donato]

I will. Okay.

[Dan (Host)]

Come on. Throw them on the floor. Jesus.

[Jeff Bridges]

Morning, Zoe. Got donuts.

[Dana]

Jeff Bridges, why are you still living above our garage?

[Jeff Bridges]

Well, I dig the mattress and I want to be in a T mobile commercial like you. Teach me. So, Dana.

[Dana]

Oh no, I'm not really prepared. I couldn't possibly at T Mobile get the new iPhone 17 Pro on them. It's designed to be the most powerful iPhone yet and has the ultimate pro camera system.

[Jeff Bridges]

Wow, impressive. Let me try. T mobile is the best place to get iPhone 17 Pro because they've got the best network.

[Donato]

Nice.

[Dana]

Jeffrey, you heard them.

[Dan (Host)]

T mobile is the best place to get the new iPhone 17 Pro on us with eligible traded in any condition.

[Jeff Bridges]

So what are we having for launch?

[Dana]

Dude, my work here is done with.

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[Dan (Host)]

Car show can people doordash from Providence.

[Donato]

Oh, this guy is driving nuts. No, no, but hold on.

[Dan (Host)]

What?

[Donato]

They could during COVID They could. Yes.

[Dan (Host)]

You really?

[Donato]

You never came there during COVID No, you lose the.

[Dan (Host)]

If I'm going to shell out the money, I want to sit there and I want all the bells and whistles.

[Donato]

We made food that it was perfect and then you would bring it home and you could call your friends and say I am the chef. Look what I made.

[Dan (Host)]

Okay, here's what's good with if you guys were doing that during the pandemic is that your boxes could be so small.

[Donato]

Yeah, we had tons of boxes.

[Dan (Host)]

Folding boxes in the back.

[Donato]

Yes.

[Dan (Host)]

You ever look at Yelp?

[Donato]

Every day.

[Dan (Host)]

You read reviews?

[Donato]

I do. And I answer people, too. What do you think? I park cars. I bus stables. I serve wine. I serve food.

[Dan (Host)]

I park cars.

[Donato]

Well, if I need to.

[Dan (Host)]

I don't think you've ever parked a car in the past 20 years.

[Donato]

I have. What? I have a great valet. But if I would have. If there is a problem there, I will definitely park cars.

[Dan (Host)]

You guys have an A in your window.

[Donato]

A plus. Come on, man.

[Dan (Host)]

We still doing those letters in Los Angeles?

[Donato]

Yes. The health department is.

[Dan (Host)]

How often is the health department popping in?

[Donato]

Every two, three months, four months, something like that. Three, four times a year.

[Dan (Host)]

You give them a little something? Yeah.

[Donato]

Ow.

[Dan (Host)]

You grease the wheels a little bit?

[Donato]

Sure. I give them a little smoked fish.

[Dan (Host)]

What's the most overrated restaurant in Los Angeles? Go ahead, tell me.

[Donato]

Oh, my God. Are you serious?

[Dan (Host)]

You won't answer it?

[Donato]

Of course I'm not going to answer that.

[Dan (Host)]

I know you're not going to answer why.

[Donato]

But here's why everyone is trying. Even if even the people that they are not really opening a restaurant for food and they're not as talented as many other chefs, they're doing something good in order to be busy. Even if they attract people that they don't care about food and they are busy. Chapeau, man.

[Dan (Host)]

Besides your own name, a restaurant or two that you love going to.

[Donato]

I have a lot. First of all, I'm not a faithful.

[Dan (Host)]

I didn't ask your favorite.

[Donato]

I just said, no, no, I'm not a faithful guy. Because there are so many restaurants opening every day. So I try them. I try to go out a lot in different restaurants. Yeah. Some favorite ones. Felix as an Italian restaurant. Another Italian restaurant, Antico Nuovo. Park's Barbecue as Korean restaurant. K Do is very, very good. Hayato. Unbelievable. Japanese restaurant downtown.

[Dan (Host)]

What about Connie and Ted's? How long has that been?

[Donato]

Around 12 years now.

[Dan (Host)]

I'm a fan. My wife had a house near there, so I used to just always. I would always just get food to go because I've, you know, I don't need to sit inside. But now, Connie, which restaurant is more profitable for you, huh? Is Connie and Ted's. Does that do more money for you or is it Providence?

[Donato]

Well, it depends the way you look at. We spend more money at Providence by buying incredible food from all over the world. But also we buying great products at Connie and Ted's because we buy only fresh wild fish and stuff like that. So it's a New England seafood house.

[Dan (Host)]

It's just lovely.

[Donato]

Yeah. But Providence, we have many more people working, so it's, you know, labor cost is higher and we do this, you know, beautiful looking food, and guests are spending much more money, obviously.

[Dan (Host)]

How tight knit is the fine dining world? You ever have famous chefs in your restaurant?

[Donato]

All the time.

[Dan (Host)]

Does that make you nervous or do you.

[Donato]

No, it makes you proud. Okay. That people, you know of the same business, they come and visit you and they.

[Dan (Host)]

What if they're foes? Foes, not friend. What if. What if they're like, do you have enemies in the fine dining world that are like.

[Donato]

No, I mean, I don't have enemies.

[Dan (Host)]

Is there places that you don't like and you don't get?

[Donato]

No.

[Dan (Host)]

I mean, why. Why are they so popular?

[Donato]

Some of them, but lucky them, that means they're doing something good.

[Dan (Host)]

Okay. How tough is it to get a reservation nowadays?

[Donato]

A little harder than before.

[Dan (Host)]

How far out should you try to make a reservation?

[Donato]

Well, you can make it technically up to two months ahead with the reservation system that we have. You can go ahead today and make it two months from today.

[Dan (Host)]

Somebody comes in and just hands your host or hostess $100 bill and says, can I get a table? Is that gonna work or no?

[Donato]

Nah.

[Dan (Host)]

What if it's $1,000?

[Donato]

I still don't think so. But they're gonna make them wait at the bar and then give them a dessert or an appetizer.

[Dan (Host)]

Oh, that's nice. If your partner came to you and said, hey, I think I'm done, would you be done with it or would you find someone?

[Donato]

I will try to convince him that he's not done.

[Dan (Host)]

Okay.

[Donato]

And I know he's not done.

[Dan (Host)]

Well. Okay. I didn't mean to plant a seed.

[Donato]

We've been great partners for 20 years, and he's amazing and he's extremely talented, and I think he can still shine quite a bit in front of the eyes of a lot of people. So.

[Dan (Host)]

All right, Donato, thank you so much for being on the show.

[Donato]

It was such a pleasure.

[Dan (Host)]

Appreciate it.

[Donato]

Thank you very much.

[Dan (Host)]

Enjoy your slippers.

[Donato]

Yes.

[Dan (Host)]

Paw show want to thank Donato for being on the show. And I can't wait to head over to Providence. I'm going to bring. What's her name?

[Eddie]

Your wife?

[Dan (Host)]

No, no. Amanda.

[Eddie]

Okay.

[Dan (Host)]

Yeah. That's a little agreement we have. I take her on a fancy date once every six months. My wife every month. No, I'm going to take my wife. Have a great time. Donato said he's going to give us one of the nicer tables.

[Eddie]

Okay.

[Dan (Host)]

You ever asked for the nicest table in a restaurant?

[Eddie]

I haven't.

[Donato]

I have.

[Dan (Host)]

I don't necessarily call it the nicest table. I say just. Do you have something private? Mm, not near a bathroom. I've done that before. I don't like to be near a bathroom.

[Eddie]

I agree.

[Dan (Host)]

You'd think it'd be the opposite with me. It's true. All right, let's plug some stuff. Eddie's got some tour dates, and I've got a bunch of tour dates. You know, we're getting ready to go on a. A big tour. What kind of tour? The world tour.

[Donato]

Whoa.

[Dan (Host)]

Now, we're doing like, 70 or 80 dates next year, and I'm doing them in places that you wouldn't think I would want to be. Okay, that's just a little. Little hint. Are you talking about the panhandle of Florida? I'll be there. You talking about Virginia Beach? You know, I'm going to be there. There's all kinds of wacky places that I'm going. Now, do I consider Virginia beach wacky? No, that's not wacky.

[Eddie]

Wacky.

[Dan (Host)]

I'm gonna go to D.C. i gotta. I gotta get there. I gotta make. I gotta make change. I'm straight. Yes, we can.

[Eddie]

Let's do it.

[Dan (Host)]

No, we didn't. That would be my campaign slogan. No, we didn't.

[Eddie]

No, we didn't. We don't have to.

[Dan (Host)]

Not. Nothing's changing. Not for the better. Nope. Anyway, my house still for sale in Tahoe. Things are falling apart in my life, apparently. What about what's her name? Old. Our resident in the guest house, Amanda, my wife's cousin. We got any new potential suitors?

[Eddie]

We do have some new calls.

[Dan (Host)]

Oh. Let's hear who's called in.

[Michael]

Hey, Tosh. My name is Michael. I am six foot one, I live in New York, and I go between LA and New York for work. Now, I'm pretty good looking, I'm pretty tall, and, you know, I like to have a good time, go out in nature, all that good stuff. I will say that I would be really interested to date Amanda. Now, technically, I am gay, but figured I could go back and forth between LA and New York and, you know, be straight over there and gay over here, so.

[Dan (Host)]

Okay.

[Michael]

All right, that all works out, let me know.

[Dan (Host)]

I mean, I think legally I have to keep his name in the hat. Just because he's gay doesn't mean that he shouldn't be allowed to find love.

[Eddie]

Exactly. Do you think he's using Amanda as a way to get out here to hang with you?

[Dan (Host)]

Oh, you're saying that maybe he and I end up together physically. Oh, so now this. This is bad. All of a sudden I fall in love with this guy, but he's gone half the time. But he's only going to be. He's only. He said he was going to be straight when he's here in gay in.

[Eddie]

New York, that he's coming for Amanda too. But we don't know. We don't know. I like him. Sounds like a nice.

[Dan (Host)]

He sounds great. He sounded perfect. He's good looking. Six one, you know, seemed funny. The only downside is that he's gay. And I don't even like telling somebody that. Their downside is is that they're gay. That's not what I mean. I'm just meant to. In relation to being my wife's cousin's husband. Right. It would be helpful if you weren't gay.

[Eddie]

Definitely. It's a wrinkle we didn't expect. We got another one.

[Dan (Host)]

Oh, okay. Thank goodness, because I, I think, I think she would actually be disappointed if her only option was a gay man that just lives out here part time. But, you know, if you were gay and you lived in two places, New York and la, would you rather be gay in LA or New York? That's just a good.

[Donato]

Wow.

[Dan (Host)]

Yeah, both are great places to be gay. I'll tell you where you don't want to be gay.

[Eddie]

Where? Between LA and New York.

[Dan (Host)]

Every place between New York and Los Angeles. Miami. Well, that's not between, that's below. Get a map, dickhead.

[Eddie]

Come on. John.

[Dan (Host)]

John.

[Eddie]

Ohio school system.

[Dan (Host)]

Next thing you know, you'll say Seattle. Seattle's not in between. Okay, we're talking about as the crow flies, right? What's the most gay friendly city as the crow flies from New York to Los Angeles because you don't hit Chicago. Telluride. Telluride. They had one week. It was pretty gay though. Yeah, we went to. We went to Telluride during gay ski week and it was just beautiful. It was beautiful. That was fun. Anyway, you said you had another call.

[Eddie]

I do.

[Dan (Host)]

What do you got?

[Donato]

Hello, this is a prepaid collect call from Jim, an inmate at Florida Correctional Institution.

[Dan (Host)]

This call is subject to recording and monitoring. Okay, all right, so this guy's in jail, but he's in jail in Florida, which is where Amanda's from.

[Eddie]

Yeah. So yes, maybe. Same circles.

[Dan (Host)]

At one point it doesn't seem like he's going to have the means to provide. Can you buy horses with cigarettes?

[Eddie]

I mean, yeah. What level, what position does he have in the yard?

[Dan (Host)]

I wonder if he's faithful.

[Eddie]

I don't know. I mean, he's got.

[Dan (Host)]

You're allowed to be gay for the stay, right? I think that's both of these callers. Their sexuality could be an issue. Ah, not a great week. Well, hopefully next week. See ya.

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[Dan (Host)]

Crazy weather we're having.

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