Today we’d like to introduce you to Ryan Ratino.
Hi Ryan, thanks for joining us today. We’d love for you to start by introducing yourself.
I grew up in Medina, Ohio, and got my start washing dishes at a country club kitchen, where I fell in love with the rhythm and energy of the line. That led me to Le Cordon Bleu in Orlando and later to kitchens in New York, where I honed discipline, precision, and respect for ingredients. Moving to D.C., I opened Bresca, a creative, approachable expression of my cooking, and later Jônt, a more intimate, detail-driven, ingredient-obsessed restaurant. I then built my Florida footprint with MAASS in Fort Lauderdale and Ômo by Jônt in Orlando. Between those restaurants, I now have five Michelin stars under my belt. I currently have a few new concepts in the works, all driven by the same goal I had on day one, pushing boundaries, and creating experiences that connect people to food.
Alright, so let’s dig a little deeper into the story – has it been an easy path overall and if not, what were the challenges you’ve had to overcome?
Honestly, it’s never been a smooth road. I think that’s true for anyone chasing something ambitious. Early on, it was the grind of working in high-pressure kitchens, learning how to execute at a level I didn’t fully understand yet, and figuring out how to lead a team while still growing as a cook myself. Opening a restaurant comes with a thousand moving parts, funding, staffing, sourcing, the constant pressure of wanting every service to be perfect. There have been mistakes along the way, moments that felt like setbacks, but those are also what teach you resilience. Every struggle has shaped the way I run a kitchen today and pushed me to keep refining my craft and vision.
Thanks – so what else should our readers know about your work and what you’re currently focused on?
I’m a chef and restaurateur, and what I love most is creating places where people can connect with food in a meaningful way. My cooking is ingredient-driven and precise, but I always want it to feel personal and exciting – whether that’s in one of our larger, more energetic restaurants like MAASS, or in our more intimate venues like Ômo by Jônt. One of the recent things I’m most proud of is launching The Salon experience at Ômo. It’s our way of making Michelin-level dining more accessible, giving guests a chance to experience that level of craft and storytelling in a more relaxed, inviting setting. With this, I’m extremely proud of the teams I’ve built and the kitchens we’ve grown together. I think what sets me apart is that I never stop experimenting while still staying true to the craft. I want every guest to walk away feeling something, whether it’s delight, comfort, or just the memory of a really great meal.
How do you define success?
I define success by the people and the moments, not just the stars or awards. It’s seeing my team grow and thrive, watching them take pride in what we create together, and knowing that the food we serve leaves an impression, whether it’s a wow moment or just pure comfort. It’s also about pushing myself to keep learning and evolving, staying curious, and building restaurants that feel alive and meaningful. For me, success is when all of that comes together and people walk away feeling something.
Contact Info:
- Website: https://www.omobyjont.com/
- Instagram: https://www.instagram.com/r_ratino/?hl=en
Image Credits
Omo By Jont
