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Two Oceans Restaurant at Cape Point gets master chef

Phil Alcock has joined Two Oceans Restaurant at Cape Point as its chef, bringing years of international and local experience to provide a delectable tourist experience.

"Most restaurants are able to build up a core clientele of regulars, people keep coming back for their favourite dishes," he points out. "At this restaurant, our guests are almost all tourists so my aim is to make sure that they have an experience that leaves them dreaming of coming back again, or at least sharing their great experience with others."

While the tourist market provides the bulk of the 650 guests the restaurant serves each day, it is clear from Phil's new menu that he is offering something special to locals as well, especially those who are green card holders and can enter the Cape Point Reserve free.

"Previously our menu was a mix of foods, but I have decided that a restaurant, which is situated at the meeting point of two great oceans, needs to provide a seafood experience like no other. It starts with the best possible quality fish and seafood. We're providing world class food with a uniquely South African twist."

Alcock has a flavourful history starting at Bournemouth & Poole College of Further Education in 1986, then moving on to Moulin de I'Abbaye in France to put his talent into practice.

He started at Quo Vadis, Soho with Michelin star chef, Marco Pierre White, soon earning his position as sous chef. In 1999, he got his big break when he joined yet another Michelin star chef, Raymond Blanc at Le Petit Blanc in Cheltenham, owned by Chef Blanc and Richard Branson. Here he cooked modern European cuisine and became head chef after six months, leading a team of 22 chefs.

He moved to SA in 2001 as executive chef at The Cellars-Hohenort where he worked for three years before joining city centre restaurant Manolo Restaurant as head chef for three years. From there, he joined Bruce Robertson as head chef of the Showroom Restaurant before moving onto the Cape Grace Hotel as executive head chef. His final stint was executive chef for the Palazzo Hotel at Monte Casino in Johannesburg.

"Now I feel like I have come home. I have a job in one of the most beautiful settings in the world, I am able to spend time with my family in the evenings and I love it. Each day is completely different and each day I return home with the satisfaction of a job well done," he concludes.

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