Donnie Masterton, the chef who brought global comfort food to San Miguel de Allende, earned his stripes in professional kitchens at a very early age. Beginning at age 15, Masterton apprenticed under chef David Bouley at New York’s Montrachet and it was then and there that he knew he was to be a chef. Donnie’s mentor from the ages of 19 to 27 was the late, great Patrick Clark. He went on to become Chef de Cuisine at Bice, Beverly Hills, The Hay Adams Hotel in D.C. and finally the world renowned Tavern on the Green in Manhattan. He moved west to the Bay Area to open Azie, a highly publicized French Asian concept that won exceptional reviews. Masterton went Hollywood to work for Joachim Splichal’s Patina Group as Executive Chef, running the 18,000 seat Hollywood Bowl.
Moving to San Miguel de Allende in 2005 was the culmination of his dream to live a simpler life. It was in the charming, much beloved artistic town of San Miguel de Allende that Donnie’s passion for food and wine evolved into The Restaurant.
Donnie is extremely devoted to seeking out the highest quality ingredients, working with local farmers, ranchers and artisanal cheese makers and preparing the ingredients with skill, respect and simplicity. This is Donnie Masterton’s vision of world class comfort food.