Chef Ryan Ratino brings his Michelin-acclaimed expertise to Fort Lauderdale’s Maass

When Chef Ryan Ratino’s family asked what he was doing for Christmas,

his response was casual yet telling: “Nothing, opening a restaurant.” The reaction? Predictably shocked. But such is the life of a chef whose ambition knows no bounds. In the high-stakes culinary world, where reputations hinge on the last meal served, sacrifice is simply part of the equation.

Ratino, the visionary force behind Washington, D.C.’s two-Michelin-starred Jônt and one-starred Bresca, has brought his meticulous craftsmanship and relentless drive to Fort Lauderdale with Maass, his latest endeavor at the Four Seasons Hotel and Residences. A chef who has earned accolades including the Michelin Guide’s 2023 Young Chef Award, Ratino is no stranger to pushing boundaries. At just 33, he’s among the youngest chefs in America to oversee two Michelin-starred restaurants simultaneously. Now, he’s channeling that same energy into Maass, an elevated yet welcoming space where the open-fire hearth is at the heart of the experience.

Ratino’s story begins in Medina, Ohio, a small town where his passion for food first took root. After graduating from Le Cordon Bleu in Orlando, he landed his first kitchen role at Shula’s Steak House in Orlando’s Walt Disney World Swan and Dolphin Resort. His career quickly gained momentum, leading him to work alongside culinary greats such as Todd English at Bluezoo, where he ascended to executive chef. Under his leadership, Bluezoo earned a spot on USA Today’s “10 Best Foodie Spots in Orlando.”

From there, Ratino sharpened his skills at some of the country’s most celebrated restaurants. He served as executive chef at Caviar Russe, earning a Michelin star and a three-star review from The New York Times. His training continued under the tutelage of Wylie Dufresne at wd~50, where he delved into molecular gastronomy. He also spent time at Dovetail in New York City and minibar by José Andrés before returning to Washington, D.C., in 2016 to helm the kitchen at Ripple. His work there earned him the Rammy Culinary Rising Star of the Year Award in 2017.

Maass, named after Ratino’s great-grandmother,

is a love letter to Modern American cuisine. Emphasizing an open-fire cooking technique, the restaurant highlights the primal yet refined nature of flame-kissed dishes. Every ingredient is carefully sourced, ensuring that quality meets creativity in every bite.

Upon entering Maass, guests are met with a refined yet comfortable ambiance, where the glow of the hearth sets the stage for a menu that blends precision with warmth. Diners can opt for a traditional à la carte experience or indulge in the Chef’s Tasting Menu at the exclusive Chef’s Counter. With only 14 seats, this intimate dining experience places guests directly in the action, offering an unparalleled view of the artistry behind each dish.

Maass’s menu is a celebration of technique and premium ingredients. To start, shareable small plates set the tone, including Hearth Focaccia with cacio e pepe dip, truffle popcorn dusted with Parmesan and chives, and delicate mini lobster rolls finished with brown butter. The playfulness continues with Chicken Wings “Kiev,” a reimagined take on the classic, bursting with parsley, lemon, and garlic.

For those seeking indulgence, the Black Truffle Tagliatelle with pecorino mornay sauce and shaved truffles is a standout, as is the Smoked Potato Ravioli, which arrives paired with red wine-glazed beef and maitake mushrooms. Seafood lovers will delight in the Wild Striped Bass, bathed in coconut broth with vadouvan curry and lemongrass. And for a show-stopping main course, the Brioche-Stuffed Chicken, a signature across Ratino’s restaurants, delivers decadent layers of black truffle and foie gras jus.

To round out the meal, Maass offers a selection of inventive desserts. The Strawberry Semifreddo is both artful and nostalgic, while the yuzu custard-filled mochi taco is as delightful as it is unexpected.

Beyond dinner service, Maass has quickly established itself as a must-visit for brunch enthusiasts. Every Saturday and Sunday from 11:30 a.m. to 2 p.m., guests can experience a brunch menu that fuses comfort with sophistication. Whether it’s a reimagined classic or a new favorite, Maass ensures that each dish embodies the same fire-driven essence that defines the restaurant’s ethos.

While Ratino’s approach is rooted in technical mastery, it’s also deeply personal. He believes in creating experiences that go beyond the plate. At his restaurants, guests are more than diners; they are part of a culinary narrative shaped by thoughtful service, innovation, and a commitment to excellence.

His philosophy extends to his team, as well. Maass operates with a culture of hospitality that ensures every guest feels welcomed and attended to. Whether it’s a handwritten note acknowledging a special occasion or a well-curated surprise inspired by past visits, the attention to detail is unmistakable.

With Maass, Ratino has brought a new caliber of dining to Fort Lauderdale,

proving once again that he is a chef unafraid to evolve and experiment. Whether at the Chef’s Counter, enjoying a casual night out, or indulging in brunch, guests can expect a meal crafted with intention, precision, and the unmistakable imprint of open-fire cooking.

For Ratino, Maass is more than just another restaurant—it’s a continuation of his culinary evolution. And for Fort Lauderdale, it’s a restaurant that elevates the city’s dining scene, offering a glimpse into what happens when technique, passion, and fire come together on the plate. maassftl.com