Ryan Ratino has helmed the kitchens at D.C. restaurants JONT and Bresca for several years, earning Michelin stars for both. Now he’s taking on Florida, opening MAASS in the Four Seasons Hotel in Fort Lauderdale and putting the finishing touches on OMO in Orlando.
Each of the restaurants has a distinct personality and offers a distinct dining experience, from the bistro-style Bresca to the Japanese-inspired tasting menu at JONT and the contemporary seasonal spirit of MAASS. At OMO, Ratino is curating a “choose your own adventure” dinner experience. He is also laser-focused on service, even creating the position of director of hospitality at MAASS to pamper guests with something extra.
Listen as the 33-year-old chef and restaurateur describes how his passionate pursuit of excellence pushes him and his team to constantly evolve and how as he matures, his restaurants mature with him.
How Baar Baar’s modern take on Indian food aims to change Americans’ perception of the cuisine
How ghost kitchen 2 Korean Girls is growing a fan base one bowl at a time
How Smokey Bones diversifies the menu to please many palates and control meat costs
How Passavant Community engages senior-living residents with menu innovation and creative connections
How Piada Italian Street Food puts a ‘chef’s touch’ on every menu item
How The Melt Shop evolves its menu in sync with today’s tastes
How Lazy Dog Restaurant & Bar is blazing a trail in casual dining
How Culver’s evolves its menu while staying true to a core of customer favorites
How Another Broken Egg wins the breakfast, brunch and lunch crowd with a craveable menu
How Just Salad keeps innovating the menu while moving its sustainability mission forward
How Bartaco refreshes the beverage menu in tune with its Mexican beach vibe
How Chicago’s Avec continues to evolve while staying true to its roots
How Mighty Quinn’s menus authentic barbecue in an urban fast-casual setting
How Cura Hospitality’s senior-dining program is building on 2020’s successes
How Gumption Coffee differentiates itself to compete with the giant brands
How Torchys Tacos created a ‘craft-casual’ niche in the competitive fast-casual space
How First Watch’s Shane Schaibly is evolving and energizing the menu for 2021
How Gibsons corporate chef is crafting menus for success amid COVID-19
How Bob Raymond puts his ‘crazy ideas’ to work at Commonwealth Senior Living
How Market Tavern’s blend of British pub food and rock ‘n’ roll is the right vibe for these times
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