Our Story
The Michelin Guide says that "Chef Ryan Ratino's ambitious counter is an experience like nothing else in the city. Sitting just above Bresca, the room is a constant hive of activity with sharp-suited servers gliding about and laser-focused chefs working in perfect tandem. From the cutlery to the cooking, expect beauty and boldness. Top-rate seafood and meat from Japan and beautiful sauces form the core of this menu. Think delicate tarts with wagyu tartare, grilled sawara with beet and pomegranate sauce, and a particularly striking king crab rice cooked in a donabe. Dessert is its own counter that ends with a treasure box of mignardises. All throughout, a high-energy playlist matches a high-performing team who want nothing more than for guests to enjoy themselves."
Welcome to Jônt, where our team of young and passionate chefs are breaking barriers and bringing you an unforgettable culinary experience. We believe in blurring the lines between the kitchen and our guests, taking you on a journey through flavors and textures. Our progressive tasting menu showcases the beauty of simple yet luxurious ingredients from around the world, with a special nod to the elegance of Japanese cuisine.
We are proud to have been awarded Two Michelin Stars since 2021, and to be a part of the esteemed Relais & Chateaux organization since 2025.
Join us for a remarkable dining experience at Jônt.
Our Team
-
Ryan Ratino
Chef Owner -
Brendan Mahon
Culinary Director -
Jhonatan Cano
Director of Operations -
Brandon Dienger
Chef de Cuisine -
Yoonjung Oh
Executive Pastry Chef -
Tyler LeBlanc
Executive Sous Chef -
Andrew Elder
General Manager -
Kinga Boratyn
Assistant General Manager -
Gabriel Corbett
Service & Beverage Manager