Regent Phu Quoc Unveils Ocean Club by Benito Gómez, A Reimagined Beachfront Dining Destination from the Two-MICHELIN-Starred Chef
Where exceptional dining meets an elegant beachfront lifestyle: Soulful Mediterranean cuisine from two-MICHELIN-starred Chef Benito Gómez arrives on the shores of Phu Quoc, Vietnam
PHU QUOC, Vietnam — Regent Phu Quoc, recognised by the MICHELIN 2026 Key List as one of Vietnam’s finest hotels, has unveiled Ocean Club by Benito Gómez, a reimagined beachfront restaurant from two-MICHELIN-starred chef Benito Gómez. Set to open on 18 November 2026, the Mediterranean dining destination presents a culinary journey that transitions effortlessly from day to night, bringing the soulful, ingredient-led cuisine of Chef Benito to Phu Quoc’s beautiful shores.
“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,” shares Juan Losada, General Manager of 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.”
The Spirit of the Mediterranean, Reimagined by the Sea
At Ocean Club, the day unfolds in two distinct moods. 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. Guests may take their place in the indoor dining room, the adjoining lounge, or at a table on the terrace or among the sun beds, set along Regent Phu Quoc’s pristine shoreline.
Designed by BLINK Design Group, Ocean Club embraces a seamless indoor-outdoor flow, connecting the dining room and lounge with the beachfront terrace. The lighting evolves with the day, bringing a bright, effortless energy to lunch before shifting to a warmer, more intimate glow as the sun sets and Ocean Club enters its signature evening hour.
Ocean Club by Benito Gómez carries 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,” says Chef Benito. “We didn’t want to simply recreate Mediterranean cuisine but rather integrate our way of cooking to this setting.” This instinct guides the kitchen’s approach to sourcing: Ocean Club draws on the island’s finest ingredients, interpreted through a distinctly Mediterranean sensibility.
About Chef Benito Gómez
Ocean Club is helmed by Benito Gómez, the two-MICHELIN-starred chef behind Bardal in Ronda, Spain, and Tragatá, his celebrated tapas restaurant recognised by The MICHELIN Guide. Over nearly three decades, Chef Benito has built his culinary identity around excellence of product, precision and a considered approach to simplicity, with each element given careful attention.
That philosophy carries through to Ocean Club, where Chef Benito cooks from the heart, sharing exceptional, soulful food in a relaxed beachfront setting. “It has nothing to do with tablecloths, formal protocols or complicated cooking,” Chef Benito explains. “It is about the quality of the product, consistency, precision and attention to detail. A restaurant can be informal while still working with an extremely high level of rigour.”
An Elevated Guest Experience
As night falls over Long Beach, Ocean Club settles into its own rhythm of sunset rituals, live music drifting across the terrace, wine tastings and curated events, complemented by seasonal chef-led experiences throughout the year. Dishes are conceived for sharing: vivid, seasonal plates meant to be passed around the table and lingered over. Wine, cocktails and pairings are given the same care as the food itself so that every pour feels inseparable from the meal it accompanies.
The experience is completed by Regent’s personalised, intuitive service, relaxed yet refined, delivered by a highly experienced local team working closely with Chef Benito. Under his leadership, particular attention is given to the details guests rarely see: how a product arrives, how it is stored and how it is prepared long before it reaches the table.
“Above all, I want guests to leave wanting to come back,” says Chef Benito. “To feel that they have eaten well, felt comfortable, been well looked after and enjoyed themselves.”
To experience Ocean Club by Benito Gómez and secure your stay, please visit the website or email [email protected].
