Chef Marisoll Hernández

Marisoll Hernández started her career as an apprentice to Chef Augusto Schreiner at the Caribe Hilton Hilton. After graduating from the Culinary Institute of America, she returned to Puerto Rico to work with Chef Augusto again, this time in his restaurant Augusto’s. She then became Chef Dyan Smith’s sous chef at the Condado Plaza Hotel where, afterward, she made history as Puerto Rico’s frst female Executive Chef.

Her frst restaurant, Chef Marisoll Contemporary Cuisine in Old San Juan, became the insignia for the island’s culinary offer for nine years. After that came her ethnic fusion restaurant, Étniko. In 2007 she established her new culinary adventure with Chef Marisoll Catering, a gourmet catering endeavor specializing in individualized menu design that goes from traditional to innovative. She provides services for weddings, private events, corporate events, and intimate gatherings.

The James Beard Foundation invited Chef Marisoll to show New Yorkers the marvels of Caribbean cuisine. She traveled the world representing Puerto Rico for the Puerto Rico Tourism Association, cooking at international events in London and Madrid, among others. Locally, she participated repeatedly in the acclaimed Saborea Festival, sharing the stage with Food Network celebrity chefs and also chefs from the Puerto Rico Wine & Food Fest.

She did food demos with Chef Julieta Ballesteros in the local presentation called From North to South. She’s a regular collaborator with the local media, magazines, and culinary publications.

Chef Marisoll designs creative alternative menus that make the ordinary, extraordinary. Seasonal availability and robust favorings infuence her unique food creations. With four bronze, two silver, and two gold medals for her culinary achievements, Marisoll is leaving her mark in Puerto Rico’s culinary history with her acclaimed restaurants, awards, and international recognition.

787.518.3909 | 400 Calaf Suite 370, San Juan, PR 00918 | chefmarisoll@chefmarisoll.com