ATHLEISURE MAG #104 AUG ISSUE | THE ART OF THE SNACK Jônt and Ômo by Jônt

This month, The Art of the Snack takes us to 2 MICHELIN-starred Jônt (DC) and Ômo by Jônt (Winter Park, FL) for decadent meals that we can't wait to enjoy when visiting either of these cities. We sat down with Chef Ryan Ratino who is the founder of Hive Hospitality and is the recipient of Michelin Guide's 2023 Young Chef Award.

We wanted to know more about his culinary background, the thought behind both of these restaurants, and what we can expect when we come in to enjoy these luxury dining experiences!

ATHLEISURE MAG: What was the first dish that made you realize you love food?

CHEF RYAN RATINO: I think as a kid eating pierogies or stuffed cabbage is one of my favorite memories and led me to my passion for eating and food!

AM: When did you realize that you wanted to be a chef?

CHEF RR: I actually never thought that you could be a chef growing up where I did. My mother was the one to push me as a teenager when she noticed my passion for cooking.

AM: Can you tell us about where you trained and kitchens that you trained in?

CHEF RR: I’ve worked in various kitchens including places like Caviar Russe, WD 50, Todd English's Bluezoo, Ripple (DC) - and I staged in my younger years during my career at places like minibar, Dovetail and various other MICHELIN-starred restaurants that are recognized nationally.

AM: When did you realize that you wanted to open your own restaurants?

CHEF RR: When the last place I worked at as the Executive Chef decided to close, I realized that I had the chance to do something on my own and create a place (or places) that are a culmination of the restaurant experiences that I have had the opportunity to partake in.

AM: Tell me about Hive Hospitality.

CHEF RR: Hive Hospitality is a brand that focuses on service at its finest level; creating memorable dining through generosity. Our team personalizes each diner's experience - we want to be a leader in contemporary experiential hospitality that promotes fun and resonance - without losing refinement.

AM: Starting with Jônt, tell me about the ambiance of this restaurant and why you wanted to open this in DC?

CHEF RR: DC is my home base; and where we were able to plant our roots. It was natural with the support that Bresca had received to want to build Jônt in the same city.

Jônt is a multi-room dining experience where we focus on Japanese seafood with techniques founded in the french kitchen and open fire cooking. The room is relaxed and plays vibrant music while guests are about twelve feet from the pass, where dishes are plated, at all times.

The opportunity offers each guest a front seat to watch our team prepare a meal for 2 hours, before moving into the pastry parlor and parting in a similar but even more relaxed environment.

AM: We love a tasting menu. Why did you decide that Jônt would have a tasting menu and how many courses does it include?

CHEF RR: With Bresca being down stairs and a la carte we wanted to create a restaurant that gave us the opportunity to really "geek out "on food and create a long menu of creative bites. The current offering is about 27 preparations from the kitchen this includes snacks, all the way to mignardises!

AM: What is the cuisine that is available at Jônt?

CHEF RR: Jônt offers a cuisine inspired by the seafood of japan and our foundational techniques of french cooking & wood fire. We offer a lot of seafood and 1-2 meat courses depending on the menu.

AM: Can you tell us about what kinds of things that are part of the tasting menu during the Summer?

CHEF RR: Stuffed Quail with Apricot and Rice, Crudo of Onagadai with fermented rice and cucumber, Ebodai and caviar tart, Tomato with shiro dashi and yuba, Japanese Matsutake in venison brodo (this just started, Beltfish in a whey emulsion with koji onions and caviar, White Peach with Wakamomo and Thai basil).

AM: Can you also pair alcohol with your meal that correlates to the dishes that are being served?

CHEF RR: Jont offers 3 beverage pairings. 2 of which are wine and one is non-alcoholic.

AM: What can guests look forward to in terms of the fall?

CHEF RR: As the fall starts to come into season we will continue on the path of Matsutake mushrooms, chestnuts, and some game meats will join the menu as well as fattier ocean creatures like Buri, Tuna, Shellfish.

AM: Jônt has 2 MICHELIN-stars - what does that mean to you?

CHEF RR: To me, it means we still have a ways to go in order to stand next to the best at the 3 star level. I cherish the 2 stars, but am motivated by them as well in order to make sure we know we can keep improving daily, as we still have not achieved the pinnacle of fine dining.

AM: What led you to want to open Ômo by Jônt and to have it in Winter Park in Orlando?

This concept is also a tasting menu but seems to have an interesting flow, and allows guests to move through 3 unique dining experiences - the Living Room, the Savory Counter, and Pastry Parlor - can you tell me more about these experiences and the kinds of dishes that are associated with it?

CHEF RR: Ômo has a similar ethos to Jônt. The space is created to take you through an experience where you start with snacks and champagne in the living room, move onto savory plated courses in the main counter, then finish with desserts in the pastry parlor - while listening to great music and engaging with the team throughout!

Dishes on the current menu…..

• Soba and roasted tomato with prawn

• Sweet corn chawanmushi with Hokkaido sea urchin

• Hokkaido Scallop with Artichoke Dashi & Tempura squash blossom stuffed with scallop mousse

• Dungeness Crab Rice cooked En Donabe

• Yellow Peach and Almond Tart with Peach “bomb” & Cookie

• Hazelnut and Kinako Kakigori

AM: You also received the Michelin Guide's 2024 Young Chef Award, what did that mean to you?

Are there any upcoming events that either Jônt or Ômo by Jônt will be involved in that we should keep an eye out for?

CHEF RR: There are so many events- and we are excited to work with some of our exclusive partners! Ômo By Jônt will host several dinners- one with IWA Sake on September 15th with Richard Geoffroy (formerly of Dom Perignon), and an October 10th event with the prestigious Hundred Acre Wine Vineyard.

At Jônt, since we are a Krug Ambassade - we are hosting The Maison on November 11th, which is an annual celebration; as well as a couple of chef collaboration events (check out our website and Instagram to see more)

The Young Chef award, for me, was a testament to each team - and the professional people that we have surrounded ourselves with - both teams at Ômo by Jônt and Jônt are world class, and deserve all the recognition that can be shined on them. Dedication and hard work is something in today's world that can be continued to thrive off of.

IG @r_ratino

@jont_dc

@omobyjont

PHOTOGRAPHY CREDIT | Jônt and Ômo by Jônt