1 6
1 6
D.C.-based chef and restaurateur Ryan Ratino plans to grow his business from two locations to five next year. A restaurant and cocktail bar are planned for Washington’s wharf, and an oceanfront seafood restaurant is in the works in Fort Lauderdale, Fla.
Phillip Frankland Lee and Margarita Kallas-Lee expand Scratch Restaurants. The fine-dining group is on a roll with new restaurants in Miami, Austin and Seattle.
Chef Chris Viaud shares his vision for his new Haitian restaurant, Ansanm, in Milford, N.H. The first-generation American worked with his family to develop recipes for dishes usually made from memory.
Christian Hunter of Community Table in Litchfield, Conn., is a Kentucky native celebrating the bounty of local farms in his first executive chef role.
Nelson German is putting himself forward. Top Chef helped this chef/owner of alaMar Kitchen & Bar and Sobre Mesa to sharpen his focus on Afro-Latin cuisine and bring his menu to life.
Journeyman Distillery general manager Mike Brown is expanding a hospitality experience for craft spirits, dining and events. A second campus is scheduled to open in Indiana later this year.
![](https://www.restaurant-hospitality.com/sites/restaurant-hospitality.com/files/styles/gal_landscape_main_2_standard/public/0-Ryan_Ratino.gif?itok=A708rxzS)