Victoriano Porto, who has dedicated 35 years of his life to inspecting establishments for the Michelin Guide, reflects on the pivotal moment that led him to this career. He received advice from his wife to present himself well for a job interview, which he hesitated to apply for until he finally did so after seeing the advertisement multiple times. Porto's humble beginnings in Galicia and his background in hospitality shaped his work ethic and approach to the job.

Throughout his tenure, Porto emphasizes the rigid standards upheld by Michelin inspectors, highlighting that every report must be accompanied by an invoice. This policy serves to maintain the integrity and impartiality of the inspection process, as any form of favoritism or acceptance of invitations from restaurants could lead to immediate dismissal. His commitment to transparency reflects the broader ethos of the Michelin Guide, which prides itself on reliable and objective evaluations.

Porto's story is not just one of professional achievement but also of personal growth and responsibility. As he recounts his journey from humble beginnings to becoming a trusted figure in the culinary world, he illustrates the importance of dedication to one's principles and the impact of ethical practices in maintaining the credibility of a revered institution like the Michelin Guide.