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 Toronto00:46 – Meet Ryan Donovan of Richmond Station01:32 – Ryan's Journey in the Culinary World03:09 – The Culinary School Experience04:24 – From Pastry Chef Aspirations to Butchery04:59 – The Importance of Local Ingredients06:55 – Wine Education and Early Influences15:35 – Building Richmond Station26:00 – Sourcing the Best Ingredients26:31 – Diverse Culinary Inspirations26:56 – Catering to All Dietary Needs27:16 – Commitment to Quality and Technique28:17 – Balancing Fine Dining and Neighborhood Vibes31:03 – Focus on Local Wines32:44 – Pandemic’s Impact on Local Wine Appreciation34:42 – Evolution of Ontario Winemaking45:46 – Balancing Work and Family in Hospitality48:10 – Future of Richmond Station🙌 Enjoyed the episode?Follow, rate, and review Tasting Notes Toronto on your favorite podcast platform — it really helps others discover the show. And don’t forget to subscribe so you never miss an episode.

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