Chef Marisoll Hernández, a renowned Puerto Rican chef, has launched her new venue, Chef Marisoll Events, at the Museum of Art of Puerto Rico, with the event titled “Dreamlike Landscape.” This innovative dining experience merges exquisite culinary creations with immersive art.
Guests at the inaugural event were treated to a multisensory dining experience, which featured a five-course menu showcasing some of Chef Marisoll”s signature dishes. These included shiitake and portobello soup infused with sage, truffle juice, and florón; pan-seared filet mignon served with mole poblano sauce and chocolate, alongside Yukon Gold potato puree and fresh scallions; and a dessert of caramelized pineapple in dark rum sauce, coconut cake, and artisanal coconut sorbet.
Additional offerings included a salad of local tomatoes topped with microgreens, balsamic glaze, tomato sorbet, basil, and crispy lavash, as well as halibut paired with potato and cauliflower puree, enhanced with infused oils of curry and Italian parsley. The evening”s wine pairings were expertly curated by Luis Santos from Ambrosia Fine Wines, featuring selections such as Gobelsburg Grüner Veltliner 2023 and La Spinetta Moscato d”Asti 2020.
The culinary experience was further elevated by a captivating art installation created by Diana Dávila, who has collaborated with Chef Marisoll in the past. Dávila emphasized her creative freedom in designing the space, calling it “Dreamlike Landscape,” a convergence of multiple dreams. She expressed her admiration for Chef Marisoll”s dedication and perseverance, remarking that the venue serves as an extension of her artistic expression.
Chef Marisoll, who worked diligently alongside her team throughout the evening, personally thanked the diners as the culinary event concluded. “Thank you very much,” she smiled, a testament to her commitment to the art of Puerto Rican cuisine. Marisoll Hernández has been a trailblazer in Puerto Rico”s culinary scene, becoming the first woman to hold the title of Executive Chef at a local hotel in 1991. A graduate of the Culinary Institute of America in New York, she began her career under Chef Augusto Schreiner and has since led kitchens in prestigious restaurants and hotels.
She founded Chef Marisoll Contemporary Cuisine in Old San Juan, followed by Étniko in Miramar, and in 2007, established Chef Marisoll Catering, providing services for weddings and corporate events across the island. Her culinary excellence has garnered recognition from the James Beard Foundation, where she has cooked at the famous James Beard House and represented Puerto Rico at international events in cities such as London and Madrid. Her menus are celebrated for their originality, innovation, and vibrant Caribbean flavors.
