举重厨师瑞安·拉蒂诺的一锅金枪鱼饭

Powerlifting chef RYAN RATINO turns to seared tuna and quality carbs to refuel from hard workouts. BY PAUL KITA WEIGHTS & PLATES T HE MICHELIN STARS are nice. Ryan Ratino has five—which is kind of unheard of for a 35- year-old—for his wildly creative fine-dining restaurants Bresca, Jônt (both in D.C.), Maass, and Ômo (both in Florida). But Ratino’s also proud of the big numbers he’s putting up in the gym. “I recently made it into the 1,000 Pound Club,” he says, mean- ing he’s hit a combined one-rep max of 1,000 pounds on the squat, bench press, and deadlift. He lifts, with a trainer, six days a week and for up to two hours on heavy days. …