If you're lucky — and you book early — there's a door in Winter Park that doesn't just open.
It whispers.

Not loud. Not insistent.
But soft, magnetic, certain — like a hand reaching out from another world.

On the other side: Ômo by Jônt — Chef Ryan Ratino’s lush, obsessive, beautifully improbable new stage.
A place where flavor is layered like lacquer, where seasons turn on a knife’s edge, and where luxury isn’t just a product — it’s a principle.

Ratino has a way of making Michelin stars look like they’re magnetized to the sleeve of his chef’s coat — effortless, inevitable, gravitational.

Ômo is not a restaurant.
It’s an invitation.

The Journey (Because “Dinner” Would Be a Criminally Small Word)

You don’t sit down to a meal at Ômo. You move through it — room by room, ritual by ritual — like a secret society of pleasure-seekers learning the rules of a new, better world.

Act I: The Living Room

You’re greeted with a drink, maybe something sparkling, something sly.
A tray arrives — a riot of opening bites that feel more like stolen kisses than courses.
Tiny, precise explosions: wagyu tartare croustades, foie gras doughnuts, nori crisps balancing seafood so fresh you expect it to wriggle.

It’s the appetizer to an appetizer to a revelation.

Act II: The Savory Counter

The room narrows, brightens, focuses. You settle around the L-shaped counter like pilgrims at an altar, watching as Ratino’s team moves through their own liturgy — slicing, searing, plating with the kind of restraint that only comes after years of knowing exactly what not to do.

Toro, aged to a whisper of funk, unfurls on rice so perfect it deserves its own aria. A5 Wagyu, barely touched by flame, glows like embers. Seasonal crudos flicker across the tongue — cold fire, sharp-edged, unforgettable.

You are in it now — where taste buds go to grow up, and every bite feels like crossing a threshold you didn’t know existed.

Act III: The Pastry Parlor

And just when you think it’s over — when the plates stack and the glow settles in your chest — you’re led again into the final room. A parlor carved from dark wood and low light, the kind of room you find in jewelry stores where the real treasures are kept.

Here come the final seductions:
Kakigori that vanishes in a puff of black sesame and snow.
Murasaki Mont Blancs, dusky and sweet, peeling open like secrets.
Espressos sharp enough to cut through the haze.
Final sips poured with a smile that says, you thought it was over?
It’s never over.

Pleasure, Tailored

Ômo doesn’t believe in one-size-fits-all seduction.

Depending on your appetite (and your willingness to say "fuck it" to common sense), you’ll choose:

The Journey - A fuller unfolding — more savory stops, more dessert epiphanies, more time to fall fully under the spell.

The Jaunt - No restraint, no apologies. A multi-act performance with the finest caviar, wagyu, uni, and impossibly rare fruits — your ego, happily dismantled by flavor.

And for those looking to gild the lily:

Standard Pairing: Thoughtful, sharp, thrilling wines and sakes mapped to every turn of the menu.
Prestige Pairing: The "fuck it" option — vintage, rare, and mind-bending, designed for those who know memories are the best currency.

(Exact menus and pairings may evolve with the seasons — and trust us, that’s part of the magic.)

The Architect of This Madness: Chef Ryan Ratino

If Ômo feels like it was built with a kind of mad, delicate precision — that’s because it was.

At the center of it all is Chef Ryan Ratino: a man who somehow makes obsession look like poetry.

Ratino’s career already reads like a culinary war epic: Michelin stars at Jônt (two stars), Bresca (one star), Ômo by Jônt (one star), and MAASS (one star), a reputation for innovation without arrogance, and a restless creativity that refuses to stay put.

Ômo isn’t just his next project.
It feels more personal.
More reckless.
More free.

Here, Ratino throws open the floodgates — marrying Japanese kaiseki discipline, Nordic minimalism, and the molten-center indulgence of true luxury into a form that doesn’t feel borrowed from anyone else.

Overhead, a geometric chandelier slices the air into perfect, wild angles — a silent prophecy for the ways your palate is about to be rewritten.

It’s not about showing off.
It’s about seeing how far the idea of pleasure can be pushed before it breaks — and then elegantly taping it back together with a sliver of gold.

In the wrong hands, it would all feel exhausting.
With Ratino, it feels inevitable.

A man who knows that every perfect dish still leaves a whisper of hunger in its wake.
And that’s the point.

The Compass Behind the Curtain: Jhonatan Cano

If Ryan Ratino is the architect of these edible dreamscapes, then Jhonatan Cano is the man who makes sure the building doesn't just stand — it soars.

Cano isn’t just a Director of Operations. He’s a world-builder.

The kind of figure whose fingerprints are light enough to miss if you aren’t looking, and heavy enough that nothing — not a greeting, not a wine pairing, not the snap of a starched napkin — happens by accident.

Neck-deep in the world of Michelin and The World's 50 Best, Cano has built a reputation not just for managing excellence, but for making excellence look inevitable.

He’s the force behind the smooth tectonics of Ômo, Jônt, Bresca, and MAASS — a man who has tasted the rarest wines, studied the tightest service ballets, and walked the dining rooms of legends across the globe — then distilled all that into restaurants where magic feels routine.

You may not hear his name spoken as the plates fly by and the courses cascade, but you’ll feel him in every perfectly orchestrated pause. In every plate that arrives with the grace of a whispered secret. In every tiny, holy moment when you realize you have been transported — and you never even saw it coming.

Ômo — and everything Ratino touches — doesn’t just exist because of what happens in the kitchen. It exists because somewhere, quietly, Jhonatan Cano is threading the stars into place.

If You Think This is the End, You Haven't Been Paying Attention

Ômo is just one doorway.

Chef Ryan Ratino's constellation of restaurants — each stitched together with the same fierce precision and stubborn beauty — deserves its own pilgrimage.

Coming soon to The Chambers Guide:

Jônt (Washington, D.C.):
A two-Michelin-star immersion where every bite feels like the inside of a supernova.
Bresca (Washington, D.C.):
Where Ratino first caught fire — a one-Michelin-star haven of boldness, wit, and edible daydreams.
MAASS (Fort Lauderdale, FL):
The newest jewel in the collection, tucked inside the Four Seasons Hotel and Residences — raw, focused, dazzlingly alive — already shining with its own Michelin star.

Each one is a different story. Each one a different inflection of the same fevered devotion to craft, pleasure, and that impossible high-wire dance between precision and soul.

Stay tuned. The map is just beginning to unfold.

What You Need to Know (But Not Too Much)

Reservations: Essential. Set your alarms.
Location: 115 E Lyman Ave, Winter Park, FL 32789
Attire: Dress like you're meeting the love of your life. Because you might be.
Pacing: Three acts. Three rooms. Three versions of yourself by the end.

Ômo isn't here to feed you. It’s here to ruin you, beautifully.

Ômo: A Love Letter to Pleasure, Precision, and the Lost Art of Surprise