Published February 19, 2025

Article and photos by Susan Knight York

The Restaurant is celebrating its 17th Anniversary this week. No other chef has done more to shape the culinary profile of San Miguel de Allende than Chef Donnie Masterton. The Restaurant singly raised the bar to set a standard that did not exist before it opened. It’s an institution, like Burger night on Thursday, which started one year later. To the left of The Restaurant is Bar at the R, his popular bar/restaurant with a great Asian menu; one of the first in SMA. An avid music collector, Chef Donnie Masterton can often be found late night spinning vinyls with other DJ’s; his second greatest passion besides cooking.

Looking back, at the age of 15 and a high school student in New York, Donnie Masterton apprenticed under chef David Bouley at New York’s Montrachet restaurant. It was there that he discovered he had an exceptional palate and was a highly accomplished multitasker; some of the qualities that are essential to being a great chef. For the next 10 years, ages 17-27, Donnie’s mentor was the James Beard award winning chef, Patrick Clark; the chef who is credited with mixing fine-dining and bistro and applying French technique to a growing American regional cuisine.

Chef Masterton went on to work in many of the top kitchens in New York, Los Angeles, Washington DC and San Francisco. He became the Chef de Cuisine at Bice, Beverly Hills, The Hay Adams Hotel in D.C. and then worked at the world-renowned Tavern on the Green in Manhattan.

After moving west to the Bay Area, he opened Azie, the highly publicized French Asian restaurant that got exceptional reviews from both the press and public. Masterton then opened Joachim Splichal’s Patina Restaurant at the Walt Disney Concert Hall and became the Executive Chef, running the 18,000 seat Hollywood Bowl.

After opening Mumba, a famous restaurant frequented by celebrities, Chef Masterton moved his family to San Miguel de Allende in Guanajuato, Mexico, with the idea of taking a long sabbatical. Sitting on the sidelines was something new for this chef and he soon realized he was still passionate about cooking and wasn’t himself without it. He opened The Restaurant on Sollano in downtown Centro SMA; a global, comfort food restaurant with classics like his famous Shaved Brussels Sprout and Kale Salad or Miso marinated Salmon.

Donnie said he had many challenges when it came to getting fresh produce and seafood back then; “you’ll get it tomorrow”could mean in a month so at that point, he planted a rooftop garden at The Restaurant and built a sustainable ranch, Ranchito El Garbanzo, outside SMA in the country, to provide for his restaurants. He was one of the first chefs in SMA to work with local farmers, ranchers, cheese makers and vineyards to seek out the highest quality ingredients. Chef Masterton has always been a perfectionist when it comes to the quality of his ingredients. Those best ingredients also redefined fast food when he opened Birdies Burgers and Taco Lab in 2016, which he wisely incorporated back into The Restaurant in 2020 when the pandemic hit. Just last month, he did a Birdies Burger pop up at Moxi in Hotel Matilda to a totally sold out crowd. He’s recognized for those pop ups around the globe including Outstanding in the Field at Coachella and in SMA, overlooking the pyramid at Canada de la Virgen.

In 2020, Gunther Maier, a brilliant SMA photographer, along with Rosenda Ruiz and Alberto Cinta, directors of Gloss Media in Mexico City and I did a project for the city called Chiaroscuro: The Art of Gastronomy. Because of Chef Masterton’s long history as the head of the culinary community in SMA, he was selected to portray Jesus in the photographic recreation of The Last Supper with other SMA chefs; the signature photograph of the exhibition.

As a true Maestro, almost every chef and waiter in SMA has worked for him at one time or another and every one speaks so highly of the chef and the training they received at The Restaurant to launch their own culinary careers.
Chef Masterton was a guest judge for the TV show, Top Chef and collaborates with some of the best chefs in Mexico, including Enrique Olvera, Javier Placencia and Eduardo Garcia.

He’s was also the founder and a producer of the highly successful SMA food festival, Sabores San Miguel.

The chef is starting a new charity to support kids for culinary school scholarships and internships aboard. They will be ready to receive donations in a few weeks so look for an announcement soon.

Although he works 24/7, his obvious joy comes from people not from things. He’s just a regular guy in a chef’s coat that most often says YES when someone asks him for a favor. The thing I learned most from Chef Donnie Masterton is that nice guys do finish first.

We have so much love and respect for you chef. 204 months later, you’re still the best thing that’s happened to the culinary scene in SMA. Thank you for 17 years of great food and memories at The Restaurant.

The Restaurant
Diez de Sollano y Dávalos 16. Col. Centro. 37700 San Miguel de Allende, Guanajuato. Mexico.
Hours: Tuesday – Wednesday 12:00 Noon – 10:00 PM
Thursday – Saturday
12:00 Noon – 11:00 PM
Sunday 11:00 AM – 10:00 PM
Phone: 415 154 7862
Chef: Donnie Masterton

The Restaurant Sollano #16 Tel: 154-7877 or 154-7862 Hrs: Tues-Sat 12-4pm and 6-10pm (reservations suggested on weekends). Happy hour: Daily 5-7pm Credit cards: Master and Visa Chef: Donnie Masterton

Framed by elegant colonial architecture. The Chef prepares all dishes with seasonal ingredients grown locally. Its beautiful courtyard fountain in the center creates an ambiance conducive to romantic dinners. There is an excellent wine list. The Restaurant also has a mouth watering bar menu. Set in a quaint and comfortable courtyard the menu is a mix of Nuevo and traditional dishes designed and prepared by expert chef Donnie. Main dishes are an array of fishes, poultry, including duck, pastas and meats. Open Tuesday through Saturday, Noon ’til 10 pm. Sunday Brunch: Noon ’til 5 pm.  And their unique drinks specials run during happy hour 5-7.