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.

  • Johnattan Hernandez/Chef de Cuisine

    Johnattan Hernandez

    Chef de Cuisine

    BLT Market Chef de Cuisine Johnattan Hernandez’s culinary career spans more than two decades in restaurants from Pennsylvania and Florida to the U.S. territory of Puerto Rico, where he was born and raised in the city of Ponce. Hernandez was drawn to cooking at a young age, taking on food service jobs in his home city before eventually heading to the culinary arts school of The Art Institute of Philadelphia.

    Hernandez was hired by the Ritz-Carlton Philadelphia while still a student at the institute, moving up on its food and beverage team while also working in the kitchen of El Vez, a contemporary Mexican-inspired eatery run by future James Beard award-winning chef and Iron Chef America/The Next Iron Chef champion Jose Garces. Hernandez returned to Puerto Rico after graduating from culinary school in 2004, taking on garde manger duties for a trio of restaurants at the Ritz-Carlton San Juan.

    Hernandez would continue to grow his culinary skills and reputation over the next 13 years in executive-level chef positions in resort restaurants in Puerto Rico, Florida and Pennsylvania. He served as executive sous chef with the American Ale House restaurant chain, based in State College, Pennsylvania, prior to joining the BLT Market team.

    Hernandez’s culinary accolades include gold and silver medal placements in group and individual competition, a People’s Choice award, Caribbean Chef of the Year honors, and Hall of Fame membership in the national Taste of the Caribbean culinary competition. He has also held professorial duties at the Instituto de Banca y Comercio in Ponce and Jayuya, Puerto Rico, teaching pastry and international cuisine.