Regent Phu Quoc will soon unveil Ocean Club by Benito Gómez, a reimagined beachfront restaurant from two-MICHELIN-starred chef Benito Gómez, set to open Nov. 18.
“At Regent Phu Quoc, our commitment is to offer guests culinary experiences that are truly exceptional, and partnering with two-MICHELIN-starred Chef Benito Gómez is a meaningful expression of that promise. His cuisine brings a distinctive, world-class perspective to Ocean Club, set on an elegant beachfront unlike anything else in Phu Quoc,” said Juan Losada, general manager, Regent Phu Quoc. “This partnership reinforces Regent’s dedication to culinary excellence and strengthens Ocean Club’s role within our wider food and beverage offering. It is also a significant step toward our ambition of establishing Regent Phu Quoc as a leading culinary destination in Vietnam, bringing the finest local and internationally acclaimed talent and experiences to the island.”
Lunch is a sunlit affair, fresh and unhurried, attuned to the sea; by evening, the atmosphere deepens into something more considered and refined, with dishes taking on an extra touch of elaboration. Seating options include an indoor dining room, the adjoining lounge and the terrace. Designed by BLINK Design Group, Ocean Club embraces a seamless indoor-outdoor flow.
Ocean Club is helmed by Benito Gómez, the two-MICHELIN-starred chef behind Bardal in Ronda, Spain, and Tragatá, his celebrated tapas restaurant recognized by The MICHELIN Guide. Gómez brings the essence of his cooking to Phu Quoc: a command of fire, fish, rice and stews, and a philosophy of cooking built for sharing.
“My Andalusian roots are present, above all, in the way that we cook and understand the product,” said Chef Benito. “We didn’t want to simply recreate Mediterranean cuisine but rather integrate our way of cooking to this setting.”
Sunset rituals at Ocean Club include live music, wine tastings, curated events and seasonal chef-led experiences. Dishes are designed for sharing, and wine, cocktails and pairings are given the same care as the food itself.
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