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 a farm-to-kitchen scratch menu elevates casual dining at Whiskey Cake
How an innovative chef is taking comfort foods to the next level
How a Louisiana restaurant honors deep-rooted traditions through its menu and community outreach
How Morrison Living is navigating the ‘next normal’ in senior dining
How chef Ahktar Nawab touches every corner of the industry with restaurants, food halls and more
How chef Sarah Stegner has built strong community ties to keep Prairie Grass Cafe thriving
How a chef engages customers with unique at-home dining experiences
Brethren Village Retirement Community engages residents with takeout and delivery innovations
How restaurant brand Chick N Max is keeping guests engaged
How comfort food, convenience and value are powering Fazoli’s through the pandemic and beyond
How a fast-casual chicken concept is changing its menu and marketing to keep guests engaged
How independent restaurant Saigon Sisters is adapting to the coronavirus crisis
How the Lettuce Entertain You team is meeting the coronavirus challenge
How Aloha Poke diversified its menu to boost traffic and sales
How restaurant trends are impacting dining in senior living
How Corner Bakery stays on top of the trends as consumer needs change
How Spanish tapas restaurant Boqueria is evolving its menu as it grows
How senior living menus are shifting
How Ocean Prime is changing up the menu to meet today’s dining style
What food trends are on tap for 2020?
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