Chef Ryan Ratino’s ascent continues, and Fort Lauderdale is now firmly part of the story.
Last Spring, MAASS at Four Seasons Hotel and Residences Fort Lauderdale was awarded one Michelin star, a milestone that not only elevates the restaurant, but further solidifies Ratino’s standing as one of the country’s most accomplished chefs. The recognition contributes to HIVE Hospitality’s growing collection of starred venues, placing the group among the most Michelin-decorated in the United States.
For South Florida, however, the headline is clear: MAASS has arrived.
Opened in late 2023, MAASS marked HIVE Hospitality’s first concept outside of Washington, D.C., signaling a deliberate expansion into the luxury coastal market. Set within the oceanfront Four Seasons property, the contemporary wood-fire restaurant blends European and Japanese techniques with seasonal ingredients and refined precision. The menu moves fluidly between composed tasting experiences and vibrant à la carte offerings, while an expansive wine program and artfully crafted cocktails complement the culinary vision.
The design mirrors the cuisine’s balance of sophistication and warmth. Seamless indoor-outdoor flow, lush garden elements, and nods to Fort Lauderdale’s yachting heritage create a setting that feels both polished and relaxed -- distinctly South Florida, yet globally inspired.
What sets MAASS apart, however, is not just its Michelin distinction, but its role as a gathering place for culinary talent. Fresh off its star recognition, the restaurant has launched a chef showcase series bringing acclaimed peers from Washington, D.C. to collaborate in Fort Lauderdale.
Jeremiah Langhorne of The Dabney joins Ratino for hearth-driven menus celebrating bold Mid-Atlantic flavors, while Michael Rafidi of Albi (recipient of the 2024 James Beard Award for Outstanding Chef) brings his modern interpretation of Levantine cuisine to the MAASS kitchen. These limited engagements transform the dining room into a live exchange of ideas, technique, and regional influence.
At the heart of it all is Ratino’s signature approach: meticulous craft layered with emotion, innovation grounded in tradition, and luxury that never feels distant. While his portfolio includes two-starred Jônt and one-starred Bresca in Washington, and Ômo by Jônt in Orlando, MAASS represents something distinct: a South Florida expression of a chef at the height of his creative powers.
For Fort Lauderdale, and the broader South Florida dining scene, MAASS is more than a Michelin-starred restaurant. It is a statement: that the city is not just a luxury destination, but a serious culinary one.
And at MAASS, that future is already unfolding over live fire.