Food is a passion, a lifestyle, and my purpose.

Her signature dishes showcase her personal involvement in every aspect, from concept and menu, to staff selection and finished presentation. A savvy businesswoman, she established Chef Marisoll Catering in 2007, specializing in traditional to alternative catered food services for one-of-a kind weddings, private and corporate events, and intimate gatherings. As one of a handful of Puerto Rican professional women chefs, she held her own for nine years prior as owner of Chef Marisoll Contemporary Cuisine Restaurant in Old San Juan, which is still recognized internationally as one of the top restaurants in Puerto Rico. In both the retail and catering venues, her sensitivity to client’s preferences leaves an indelible mark hailed by customers and critics alike.

A graduate from the Culinary Institute of America (1990) she has apprenticed with Chef Augusto Schreiner and Chef Dayn Smith. She went on to complete her education with an externship at the famous Gatwick Hilton of London, where she worked for a year. The Senate of Puerto Rico has bestowed upon her two great distinctions: at the age of 29, she was recognized for being the first female executive chef on the Island while working at a four-star hotel; and in 2010, she was honored on behalf of her 25th anniversary for an extraordinary cooking career enhancing the local gastronomic scenario.

A lifetime of delicious adventures

A lifetime of delicious adventures

Chef Marisoll has been appointed as a representative for the Puerto Rico Tourism Company nationwide, including her presentations at the prestigious James Beard House in New York City. She has also been an Island representative at an international cooking event held in Madrid where she served international journalists at the Fitur World Travel Fair.

 In 2011 Chef Marisoll was a guest chef at the world-renowned James Beard Foundation Award, and was invited to serve her signature dishes at their gala in New York City, where 1,200 lucky guests experienced her amazing delicacies.  During the “Saborea” culinary festival that same year Chef Marisoll was invited to share the judge’s table and stage with Chef Robert Irvine of Food Network, among other top chefs from Puerto Rico and abroad.

Throughout her career, Chef Marisoll has appeared in local and international radio and television cooking shows, and has collaborated with newspapers and magazines on a monthly basis. She has also taught at several culinary schools. As an ardent believer in gastronomic education and training, and a member of the Chaine des Rôtisseurs, she has recently established the Chef Marisoll Foundation to encourage and support talented students in the culinary field.

The future looks bright for this talented Chef.  It holds the plans for her new website,  a cook book, the innovative Chef Marisoll Studio, the Chef Marisoll Club, her new blog, new lines of cookware, utensils, and new and interesting venues for her catering business.

“For me, food is not just my craft; it is my purpose. Everything and anything is an inspiration.  My world orbits around my passion for the perfect taste, the perfect smell, the perfect presentation, and I love to invite others to share it.”

Chef Marisoll 

Chef Marisoll designs creative alternative menus that make the ordinary, extraordinary. Her unique food creations are influenced by seasonal availability and robust flavorings. While her expertise in the kitchen makes her special, it is her delight in event planning that epitomizes the current spirit of Puerto Rican dining for the international palate.  Feel free to contact her directly, or visit her blog here.

Chef Marisoll © 2012