The Collectors: Ryan Ratino
The decorated chef’s cellars hold roughly 250 bottles of Krug Champagne
When Ryan Ratino isn’t garnering Michelin stars for his Washington, D.C., restaurants, Bresca, a contemporary bistro, and Jônt, a 17-seat tasting counter inspired by Japanese techniques, the decorated chef is likely exploring the storied world of Krug Champagne. Ratino began collecting bottles before becoming a Krug Ambassade, a partnership that deepened his appreciation for the maison in Reims, France, and inspired him to immerse himself in its history. He found common ground in Krug’s meticulous winemaking, which mirrors his own devotion to exceptional ingredients, exacting methods, and deeply personal hospitality. At Jônt, where every guest sits within arm’s reach of the culinary team, facing the live-fire kitchen, Krug enjoys a dedicated section on the wine list. Ratino’s own cellars hold roughly 250 bottles, including Grande Cuvée, vintage expressions, and the coveted Clos d’Ambonnay.
Champagne trail: Ratino describes his visits to Krug as “invaluable” in furthering his understanding of both the house and Champagne overall. “I thoroughly enjoy walking the chilly cellars,” he says. “It’s my favorite way to discover new Champagnes.”
Preferred pour: “I like Champagnes that have deep aromas and may appear to be rich on the palate but wind up very fresh and clean. To me, that’s what makes a wine so enjoyable.”
A version of this article first appeared in print in our 2026 Late Fall Issue in the section “The Collectors.” Subscribe to the magazine.