The Ritz-Carlton Residences, Waikiki Beach, Lobby Level, 383 Kalaimoku Street, Honolulu, HI 96815 T- 808.729.9729
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Opened in Summer 2016 in The Ritz-Carlton Residences in Waikiki Beach, BLT Market is a concept that highlights the best of Hawaii’s regional and seasonal offerings. Featuring an all-day menu and unique offerings including an overnight menu and specialty tea service, BLT Market offers  a dining experience ripe for any season.

The menu rotates daily to feature the season’s best bounty with a focus on fresh ingredients available from local purveyors and Hawaii farmers, while highlighting first-of-the-season produce and select proteins.

The airy dining room is decorated in shades of coffee and cream, accented by natural wood and pops of green throughout the space, as well shelves adorned with plants, contemporary light fixtures and chairs paired with textured velvet banquettes.


  • The Chef
    Johan Svensson/Chef de Cuisine

    Johan Svensson

    Chef de Cuisine

    Johan Svensson was born on the small island of Torsö in Sweden. As a boy, he barely passed home economics, only to pursue a culinary degree at the Culinary Institute of Gothenburg. He worked in several positions in the restaurant industry before making his way up to executive sous chef at a ski resort in northeast Sweden.

    In 1997, Svensson contacted Marcus Samuelsson at Aquavit, asking the internationally renowned chef if he could do a three-week stage in his kitchen. Samuelsson agreed and soon, Svensson was at Aquavit. He was inspired by his mentor’s dedication to flavor and innovative methods and returned to Sweden, eager to use his newfound knowledge.

    After only a few months, Samuelsson asked Svensson to come back to the United States to join his team on a permanent basis. He made a tour of several stations in the Aquavit kitchen, fortifying and finessing his skills in garde manger, grilling, pastry and expediting. After a year, Svensson left Aquavit to work as a cook at Bond Street New York, which led to a position at Nobu of London, where he had the opportunity to build the global sensibilities of his culinary style. He returned stateside to work as a sous chef at Bond Street, and later became the opening sous chef of Thom in Manhattan.

    Svensson then worked as executive sous chef at Town before reuniting with Samuelsson as the executive chef of Riingo. In 2006 Svensson was appointed executive chef of Aquavit where he again brought an innovative approach to Scandinavian cooking.

    In 2009, Svensson was tapped as chef de cuisine at BLT Steak at Trump International Hotel™ Waikiki Beach Walk®. There, he artfully adds a global flavor to BLT Steak’s modern interpretation of the classic American steakhouse, while using the island’s fresh local ingredients on the restaurant’s daily “blackboard menu.”

    In Summer 2016, Svensson assisted in opening BLT Market in Waikiki and became Executive Chef looking over both BLT Steak and BLT Market locations.