As Hive Hospitality’s portfolio has grown, so has its team. “When I started this company, I was on a salary of roughly $65,000 a year,” says Ratino. “Now we have 30 positions earning six figures.”
Ratino also had to adjust to running a larger organization. “I was used to not letting go,” he says, “but I’ve learned to trust our key players on the team. The teammates who are the strongest only became the strongest when I finally let them do their job, and I wasn’t over them touching everything. And when I stopped that, it gave me the mental clarity to run the whole company.”
Ratino’s cooking has evolved over the years, especially at Jônt and its sister concepts. He and his team have honed their wood-fire techniques, bringing precision to the raw power of flame and embers. The dishes have grown lighter, too. “My comfort zone used to be cream, butter, and a little bit of gluten here and there,” he says. “Now it’s less salty, less sweet, a lot cleaner. We are very focused on the ingredients. We want to find the nicest fish, the most beautiful melon, the best pear available.”
The same attention to detail shapes Ratino’s approach to hospitality. At each Jônt restaurant, a dedicated staff member researches diners before their visits, then helps tailor the evening. If a guest owns a dog, the kitchen might send them home with handmade treats in a bag bearing the dog’s name. If someone has a long trip home, they might receive extra bites for the ride. These gestures are meant to make each guest feel seen.
The most recent addition to the Hive Hospitality portfolio is Ox & Olive, a gothic-chic steakhouse with a martini program in Georgetown. The menu draws from farms around the world and highlights different breeds of cattle, including hybrid wagyu raised by Ratino’s parents’ neighbor in Ohio. “I grew up next to the farm, so it’s cool to be able to have a full-circle moment by cooking their beef,” he says.
For Ratino, every restaurant serves the same larger purpose. “I want to be a part of our guests’ lives,” he says. “Every anniversary, I want you to feel like you must go to a Hive Hospitality restaurant.”
Dining and Cooking