In this episode of Tasting Notes Toronto, I sit down with Ryan Donovan, co-owner and sommelier at Richmond Station, one of Toronto’s most enduring and respected restaurants.

We dive into what it takes to open and sustain a great restaurant — from creating a healthy workplace culture to choosing the right location and building deep relationships with local farmers. Ryan also shares how his career path took him from pastry dreams to butchery, and why sourcing high-quality ingredients is at the heart of everything he does.

If you love great food and wine — or have ever considered opening a restaurant — this episode is packed with insight, personality, and practical wisdom.

Ryan Donovan — Opening a Restaurant, Sourcing with Purpose, and Work-Life Balance in Hospitality

⏱️ Episode Timestamps:

• 00:00 – Introduction to Tasting Notes Toronto
• 00:46 – Meet Ryan Donovan of Richmond Station
• 01:32 – Ryan's Journey in the Culinary World
• 03:09 – The Culinary School Experience
• 04:24 – From Pastry Chef Aspirations to Butchery
• 04:59 – The Importance of Local Ingredients
• 06:55 – Wine Education and Early Influences
• 15:35 – Building Richmond Station
• 26:00 – Sourcing the Best Ingredients
• 26:31 – Diverse Culinary Inspirations
• 26:56 – Catering to All Dietary Needs
• 27:16 – Commitment to Quality and Technique
• 28:17 – Balancing Fine Dining and Neighborhood Vibes
• 31:03 – Focus on Local Wines
• 32:44 – Pandemic’s Impact on Local Wine Appreciation
• 34:42 – Evolution of Ontario Winemaking
• 45:46 – Balancing Work and Family in Hospitality
• 48:10 – Future of Richmond Station

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