Chef Ryan Ratino is the Executive Chef and owner of Hive Hospitality, leading acclaimed concepts including Bresca, JÔNT, MAASS at Four Seasons Fort Lauderdale, and ÔMO by JÔNT in Winter Park. Widely recognized for his innovative approach and leadership, he has earned some of the highest honors in the American culinary landscape, including the 2023 Young Chef Award for Washington, D.C., and a 2025 James Beard Foundation nomination for Best New Restaurant.

Ratino’s first solo restaurant, Bresca, quickly gained critical praise for its bold, modern interpretation of bistronomy, earning distinctions from major national publications and industry guides. His tasting menu restaurant, JÔNT, explores the culinary theme of “time,” showcasing techniques such as dry-aging, fermentation, and preservation. The restaurant was further distinguished by Relais & Châteaux as one of only 11 properties worldwide selected in 2025.

A native of Medina, Ohio, Ratino honed his craft in some of the country’s most esteemed kitchens, including Caviar Russe, WD-50, Dovetail, and minibar by José Andrés. Committed to sustainability, he also made Bresca the first carbon-neutral restaurant in Washington, D.C., integrating environmentally responsible practices into daily operations.