Congratulations to Ryan Ratino, chef at Two Star Jônt, and the 2023 MICHELIN Guide Washington, D.C. Young Chef Award Winner, presented by Rémy Martin!
Inspired watching Emeril, the young Ratino would try to recreate dishes made on the show. Years later, the chef realized his dream and his name is synonymous with success in the world of gastronomy as the chef/owner of Two Star Jônt and One Star Bresca.
Whereas Bresca's menu is filled with casual and contemporary American dishes, Jônt's is a progressive tasting menu focused on simple and luxurious ingredients with a splash of Japanese influence.
"The most reductive, flavorful style of cooking is what sings to me," Ratino explains. "Sourcing the best ingredients and showcasing them in a way that lets them shine—that's what inspires me."
What inspired you to become a chef?
As a teenager, I really enjoyed cooking. I would watch "Emeril" most nights, and then on the weekends try and recreate something that he made on the show I never really looked at it as a career path, but my mother helped guide me towards the passion that she saw I was potentially missing.
How has your relationship with cooking changed as you progressed with your career?
As a young cook, I was inspired by many chefs, techniques and ideas on the plate. I tried to showcase everything on one plate.
As I mature as a cook, however, I believe in the opposite. The most reductive, flavorful style of cooking is what sings to me now. By sourcing the best ingredients, I can showcase them in a way that lets them shine. Clean, Pure, Focused
What motivates you in the kitchen?
Team building, culture, produce/ingredients, guests, happiness, “magic”. These are all things that motivate me. I want people to understand that we really enjoy them being there and that their presence is equally as exciting for us as is ours for them!
How would you describe Washington, D.C's food scene?
Washington, D.C. has an emerging food scene, and we hope to help push it forth as a global gastronomic dining destination. The blend of chefs here trying to cook and represent themselves through food is truly inspiring.
What do you have for breakfast?
Everyday, I start with a greens smoothie and some vitamins. I usually don’t eat a solid meal until later in the day post exercise.
How do you utilize seasonal ingredients?
For my style of cooking, seasonality in the produce, fish, and meat play a vital role. It’s important to lend our menus to fit the seasons (ie: hot broths and matsutake in the fall, cooler vegetables and lean fish in the summer). We are hyper-focused on sourcing the best product and flavor.
Do you cook at home, or do you leave work at work?
I have actually started to cook a lot more at home recently. Diana (my fiancé) is an outstanding cook, so I am lucky! But we do enjoy weekend meals prepared by myself quite often these days.
Favorite food-related show, book, program, etc?
Plenty of cookbooks have inspired my cooking and overall thought process on food. I enjoy some classic books like Grand Livre De Cuisine d’ Alain Ducasse as well as newer books about the seafoods of Japan, Dashi making or even the flow of a Japanese meal. The blend of French technique and Japanese philosophy renders a beautiful experience.
Cooking shows haven’t proven to stick for me as I’ve gotten older, but when I do see Iron Chef I’ll give it a watch! As a business owner, I do think it’s great to listen to podcasts in how to be a better leader, build culture and become more fiscally responsible.
