Ryan Ratino would describe his culinary style as progressive American, with his training being based in classical French cuisine. Ryan started at the Walt Disney World Swan and Dolphin as a jr. sous chef at Shula’s Steak House and then transitioned quickly to the role of jr. sous chef at bluezoo.
During his 2 years at bluezoo, Ryan served as the chef de cuisine prior to being given the role of executive chef. Ryan oversees all food production and is responsible for the menu creation and overall operations.
Ryan is a graduate of Le Corden Bleu and is passionate about building relationships with local farms and purveyors in order to source the highest quality ingredients from local farms and artisans as possible.
Ryan’s experience includes the Bull and Bear at the Waldorf Astoria Orlando, a cook at the Old Hickory Steak House and work at the Playboy mansion. Ryan was also a Stage at the 1-Star Michelin, Wylie Dufresne’s wd-50 in New York city.
Ryan continually focuses on placing Todd English’s bluezoo among the top restaurants in Orlando
One of the most decorated, respected, and charismatic chefs in the world, Todd English has enjoyed a staggering number of accolades during his remarkable career. He has established one of the best-known restaurant brands in the nation, been recognized by several of the food industry’s most prestigious publications, published three critically acclaimed cookbooks, and served as an active member of the philanthropic restaurant community.
bluezoo restaurant awards include:
Fodor's Choice Award - 2012
Culinary Hospitality Santé Award for Innovation, Southeast Region - 2010
Award of Excellence - Wine Spectator - 2004, 2005, 2006, 2007, 2008, 2009, 2010, 2011 and 2012
Four Diamond Award - Designated by AAA - 2005, 2006, 2007, 2008, 2009, 2010, 2011 and 2012
Best Appetizers - Orlando Magazine - 2006
Building Interior Design Award - Buildings Magazine - 2005
Top 500 Restaurants in Florida - Florida Trend Magazine, Robert Tolf
Favorite Venue for 2006 - My City Eats and Entertainment