Florida Recognition Solidifies HIVE's National Standing

HIVE Hospitality, the Washington D.C.-based restaurant group led by Chef Ryan Ratino, has secured Michelin recognition for two Florida locations in the 2026 Guide: Ômo by Jônt in Orlando and MAASS at Four Seasons Fort Lauderdale, each retaining one star.

The dual recognition brings HIVE's total Michelin star count to five across six venues, positioning it among the country's most celebrated hospitality groups. Ratino, 35, now holds the second-highest number of Michelin stars of any chef in the United States.

Sommelier Award Marks Team Achievement

Juan Valencia, sommelier at Ômo by Jônt, has been named a recipient of the Michelin Sommelier Award. According to the press release, Valencia's path to wine began while working in restaurants to support himself through college, before a transformative encounter with a 2007 Domaine du Pegau Châteauneuf-du-Pape inspired him to pursue wine full-time.

"The Michelin Sommelier award best represents all the hard work and dedication the HIVE Hospitality team has endlessly put in," said Valencia.

Chef's Vision Drives Expansion

Ratino attributed the recognition to his team's execution across both properties.

"It's incredibly rewarding to see both Ômo by Jônt and MAASS recognized by the Michelin Guide," Ratino said. "This achievement belongs to the extraordinary teams behind each restaurant whose passion and precision make these experiences possible night after night. Our goal at HIVE Hospitality has always been to create cuisine that feels elegant and approachable, rooted in craftsmanship and innovation, and having that work acknowledged at this level is truly special for us all and for the continued growth of Florida's culinary landscape."

Ômo by Jônt operates as an intimate 16-seat concept blending American and Japanese influences. MAASS offers multi-course fine dining at the luxury hotel property.

Broader Portfolio Strengthens Position

The Florida recognition builds on HIVE's existing accolades. Jônt in Washington D.C. holds two Michelin stars, while Bresca in the same city maintains one. The group's cocktail lounge, The Press Club, ranks No. 34 on The World's 50 Best Bars list.

Ratino previously sharpened his culinary skills at acclaimed New York establishments including WD-50 and Dovetail, as well as José Andrés' minibar. He made Bresca Washington D.C.'s first carbon-neutral restaurant through ZeroFoodprint partnership.

Expansion Plans Signal Growth Trajectory

HIVE is preparing to launch Ôde by Jônt in Los Angeles and Studio by Jônt in Nashville later in 2026, continuing its push beyond the Mid-Atlantic region. The group recently opened Ox and Olive in Washington D.C.

Why It Matters

For operators, HIVE's sustained Michelin recognition across multiple markets and concepts demonstrates that fine-dining excellence can scale beyond single flagship locations. The group's expansion strategy—leveraging a proven culinary vision across different geographies and formats—offers a blueprint for how chef-led hospitality groups can build national influence while maintaining quality standards that satisfy Michelin inspectors.

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Written by FBM Publications Editors