Chef Ryan Ratino’s journey to Michelin stardom began in rural Ohio, where he cultivated a passion for cooking during his childhood. He gained early culinary experience at local restaurants before pursuing formal training at Le Cordon Bleu in Orlando, Florida. Ratino honed his skills at various prestigious establishments, including Bluezoo in Orlando, WD-50 in New York, and Minibar in Washington D.C. In 2017, he opened Bresca, a critically acclaimed restaurant in Washington D.C., earning a Michelin star within a year. Later, he launched Jônt, an innovative tasting menu concept, which has also garnered Michelin acclaim. Ratino’s unique style blends seasonal American, Japanese and European influences, earning him recognition as one of the most authentic chefs in D.C. today.
Social Media
Education
- Le Cordon Bleu, Orlando, FL 2010
Previously Worked At
- Ripple (Closed)
- L’auberge Provençale
- Bluezoo (Orlando, FL)
- WD-50 (New York City, NY; Closed)
- Dovetail (New York City, NY; Closed)
- Minibar
- Masa 14 (Closed)
Previous Worked WITH
- Todd English
- Wylie Dufresne
- John Fraser
- José Andrés
Awards
- James Beard, Best Chef Mid-Atlantic Semifinalist 2023