TPC Sawgrass, home of THE PLAYERS Championship, has announced its new executive chef, Johnattan Hernandez. With more than 20 years of experience, Hernandez will be responsible for managing the culinary operations for the entire property.
“We are excited to welcome Chef Johnattan back to TPC Sawgrass, where his diverse industry experience will pay immediate dividends for our members and guests,” said Kent James, vice president of food and beverage, PGA TOUR Golf Course Properties. “His dedication and passion for an elevated dining experience will be a tremendous asset to our club, and we look forward to watching he and his team build upon the rich culinary experience here at TPC Sawgrass.”
A native of Puerto Rico, Hernandez most recently served as the chef director at TPC Las Vegas, where his elevated food and beverage program earned high praise from guests. Prior to his role in Nevada, Hernandez distinguished himself as the executive sous chef at TPC Sawgrass for four years from 2018 to 2023, contributing his talents to several editions of THE PLAYERS Championship. In his recent return to TPC Sawgrass, Hernandez has already demonstrated exceptional skill and leadership, including a victory at First Tee – North Florida’s recent Taste of Golf competition, which included some of the area’s top private club and resort chefs.
“I’m thrilled to return to TPC Sawgrass and lead its incredible culinary team — it feels like coming home,” Hernandez said. “I greatly admire the culture cultivated here and within the TPC Network and will work to build upon that night in and night out as we continue to deliver unforgettable experiences to our members and guests. I look forward to bringing back some of TPC Sawgrass’ favorite dishes that we all know and love, while introducing new dishes as we build upon the tremendous dining legacy at TPC Sawgrass.”
Hernandez’s culinary arch began in 2002 at the prestigious Ritz-Carlton, Philadelphia. He honed his craft working on the culinary teams at Al Sur restaurant in the Art Museum of Puerto Rico and at the Ritz-Carlton, San Juan, where his talent was recognized with numerous awards, including Taste of the Caribbean’s Chef of the Year. His diverse experience also spans across the United States, from opening a Marriott Autograph Collection in Key Largo, Florida, to serving as executive chef at BLT Market in the Ritz-Carlton Residences, Waikiki Beach and leading the culinary team at Penn State's Corporate HQ.
