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Chef Ryan Ratino attended Orlando’s Le Cordon Bleu in 2009. He launched his culinary career as a Junior Sous Chef at Shula’s Steak House (Walt Disney World Swan and Dolphin resort) and spent three years working under Todd English at Bluezoo.

Life has come full circle. Although he owns D.C.'s One Michelin-starred Bresca and Two Michelin-starred JÔNT, Ratino is finally back in Florida. MAASS (Fort Lauderdale) and Ômo by Jônt (Orlando) have joined the Hive Hospitality portfolio—two of the most exciting and successful openings within the Florida fine dining scene.

In this episode, we discuss:

• Culinary school
• Opening a restaurant
• Creating the hospitality group
• Receiving Michelin Star recognition
• Defining the Bresca, MAASS, JÔNT, and ÔMO concepts
• Hope for a MICHELIN Guide Florida expansion to Fort Lauderdale
• Finding daily motivation
• South Florida favorite eats
• Upcoming projects

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Thank you for listening. As always, from my “palette” to yours,

Cheers!

Brenda

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