Meet Ryan Ratino

We recently connected with Ryan Ratino and have shared our conversation below.

Alright, so we’re so thrilled to have Ryan with us today – welcome and maybe we can jump right into it with a question about one of your qualities that we most admire. How did you develop your work ethic? Where do you think you get it from?

I think my work ethic comes from a mix of curiosity, grit, and growing up in a place where nothing was handed to you. I was born in Medina, Ohio, and got hooked on cooking as a kid watching Emeril Lagasse on TV—I’d try to recreate his dishes in my parents’ kitchen. That early fascination turned into a real obsession with doing things the right way, even when no one’s watching. I’ve been fortunate to work in some incredible kitchens—from Bluezoo and wd~50 to Caviar Russe and Ripple—and what those experiences taught me is that the difference between good and great is the relentless pursuit of better. I don’t think I’ve ever been content with just hitting the mark. Whether it was opening Bresca, launching JÔNT upstairs during a pandemic, or expanding to places like Fort Lauderdale and L.A., I’ve always been fueled by a need to push boundaries. At the end of the day, it’s simple: I love this craft. And if you’re going to spend your life doing something, why not give it everything?

Appreciate the insights and wisdom. Before we dig deeper and ask you about the skills that matter and more, maybe you can tell our readers about yourself?

I’m the Chef and Owner of Bresca and JÔNT in Washington D.C., MAASS in Fort Lauderdale, and Omo by JÔNT in Orlando—all part of our growing Hive Hospitality group. At the core of everything we do is a deep respect for ingredients, technique, and time. Whether it’s a duck that’s been dry-aged for weeks or a sauce that takes days to build, we’re obsessed with the process and how it connects to flavor and emotion. Every restaurant has its own voice. At JÔNT, it’s about precision and progression—an intimate tasting menu experience built around fire and Japanese influence. Bresca takes a more playful, bistronomy-inspired approach. ÔMO by JÔNT in Orlando brings that same JÔNT DNA to Florida, but with a focus on local ingredients and terroir, and I’m incredibly proud that it was just awarded its first MICHELIN star. MAASS, our wood-fired concept at the Four Seasons Fort Lauderdale, was just awarded a MICHELIN star—becoming the first restaurant in Fort Lauderdale to receive the honor. It’s a milestone that speaks to the dedication of our team and our ongoing pursuit of excellence. The stars are rewarding, of course—but it’s the craft and the guest connection that keep me pushing forward every day.

There is so much advice out there about all the different skills and qualities folks need to develop in order to succeed in today’s highly competitive environment and often it can feel overwhelming. So, if we had to break it down to just the three that matter most, which three skills or qualities would you focus on?

Curiosity kept me constantly learning—from watching Emeril as a kid to staging at places like wd~50. I never stopped asking questions or exploring new techniques, and that hunger to learn is still what drives me today. Discipline came from working long, demanding hours in high-pressure kitchens. There are no shortcuts—showing up early, staying late, and giving 100% every day matters more than talent alone. And staying uncomfortable? That’s what pushes growth. Opening JÔNT during the pandemic or experimenting with time-intensive techniques like fermentation or dry-aging—those were risks that paid off because we didn’t let fear lead. For anyone just starting out: stay humble, stay hungry, and put in the reps. Don’t be afraid to fail or ask for help. Get in great kitchens, absorb everything, and work on your fundamentals. The flashy stuff comes later—mastering the basics and building discipline is what creates longevity in this industry.

Any advice for folks feeling overwhelmed?

When I feel overwhelmed, I go back to structure. In this industry, chaos is always around the corner—so building habits and systems is key. I prioritize, delegate when I can, and focus on what actually moves the needle. Taking a breath, stepping away from the noise, and getting clear on the “why” behind what we’re doing helps reset my perspective. My advice: don’t try to do everything at once. Break things down into manageable steps. And most importantly, surround yourself with people you trust. I’ve been lucky to build teams who are just as committed as I am—that support system makes all the difference. Pressure is part of the job, but how you manage it is what sets you apart.

Contact Info:

• Instagram: https://www.instagram.com/r_ratino/?hl=en
• Other: https://www.maassftl.com/team-member/ryan-ratino/
  https://www.omobyjont.com/our-story/
  https://www.jontdc.com/our-story/
  https://www.brescadc.com/our-story/

Image Credits

Hive Hospitality