Two brothers from Uruguay earned their first dollars out of a shared computer they had in their bedroom during the late 90s. Meanwhile, their cool sister traveled the world, cooking and learning at some of the most beloved restaurants in California, New York, Patagonia, and José Ignacio. She grew to become a successful Chef, and the boys ended up building a software company to serve restaurants. As software entrepreneurs, they moved to Palo Alto in 2018 and were accepted into Y Combinator, the world’s most recognized start-up accelerator program, and also received investment from leading venture capital firm Andreessen Horowitz. For the past few years, Juan and Luis have worked closely with the best restaurants in Latin America and some of the most celebrated chefs in the world, booking more than 30 million customers at restaurants in nine countries, across different geographies and cultures, such as: Central (of Chef Virgilio Martinez) and Maido (of Chef Mitsuharu Tsumura) in Perú; D.O.M. (of Chef Alex Atala) in Brazil; Pujol (of Chef Enrique Olvera) and Quintonil (of Chef Jorge Vallejo) in México; 1884 (of Chef Francis Mallmann) in Argentina; and many others.

Their curiosity for the hospitality industry and its intrinsic challenges led the brothers to start their own culinary initiative in 2021, inviting their most trusted and talented chefs to fly to California and create unique experiences in private homes. Ritual opened up a new hospitality realm, making it easy and frictionless to host the most sophisticated and passionate food lovers at the table with the most renowned and trailblazer chefs in the world. In the process we are creating a platform to unlock the boundless value of the dining experience, empowering chefs to foster the food cultural heritage of humanity.

David Kinch, the internationally recognized chef known for his exceptional restaurant Manresa, forged a distinctive culinary path putting him at the forefront of a contemporary California cuisine. Over two decades, Manresa received extensive accolades before closing its doors at the end of 2022. Highlights include three Michelin stars for seven consecutive years, a Five Star Forbes Travel Award, and membership in prestigious organizations such as Relais & Chateaux and Les Grande Tables du Monde. In addition to Manresa, Kinch has cultivated other successful culinary projects that continue today, including Manresa Bread, The Bywater, and his newest restaurant, Mentone.

Kinch is consistently recognized on a local, national, and global level, including his international peers voting him into the Top 25 of the World’s Best Chefs 2020 via Le Chef Magazine.

Kinch won an Emmy for his role on the PBS series “The Mind of a Chef.” His first cookbook, “Manresa: An Edible Reflection” landed on the New York Times “Best Sellers List” in 2013, and his second cookbook “At Home in the Kitchen: Simple Recipes from a Chef’s Night Off,” debuted March 2021. Kinch is also the subject of an award-winning documentary “A Chef’s Voyage,” which chronicles the Manresa team’s journey to France for three culinary residencies at legendary Michelin- starred restaurants.