Winslow’s Tavern, nestled in the picturesque town of Wellfleet on Cape Cod, Massachusetts, stands as a testament to culinary excellence and dedication.
Known for its meticulously prepared seafood and a curated selection of wines from emerging vintners, the restaurant is a labour of love for its co-owner and head chef, Phillip Hunt.
Hunt’s journey from Durban to running a renowned establishment in the US is both inspiring and remarkable.
Hunt, originally from Hillcrest and the Berea in Durban, embarked on his culinary journey after high school when he moved to Cape Town.
His initial career path led him to the United States in 1991, where he first pursued fine arts. However, a series of events redirected him to the culinary world, a field in which he discovered his true passion.
“My early experiences were shaped by my mother, Charlotte Hunt, who owned restaurants and a catering business,” Hunt explains.
“I learned a great deal working alongside her, and those formative years were crucial in developing my skills and love for cooking.”
Hunt’s move to the US marked a significant turning point. After a stint in New York City, he and his wife, Tracey, decided to relocate to Wellfleet when a restaurant in the area became available.
“Tracey and I were both passionate about food, and when we saw the opportunity to buy a restaurant in a town we loved, it felt like the perfect fit,” said Hunt.
“The transition from New York to Wellfleet was a big change, but it was the right move for us both personally and professionally.”
As the Executive Chef at Winslow’s Tavern, Hunt is responsible for all aspects of the kitchen, from menu creation to daily operations.
Tracey, his wife, complements his role as the General Manager, handling front-of-house operations.
“Working together has been incredibly rewarding,” Hunt shared.
“We each bring our strengths to the table, which helps us create a seamless dining experience for our guests.”
Hunt’s approach to culinary excellence is evident in his menu, which incorporates bold and subtle South African flavours.
“I try to infuse our dishes with a touch of South Africa, whether it’s through unique seasoning or traditional spices,” he said.
“For example, our grilled peri-peri monkfish skewer is a nod to the rich spice traditions of my homeland and has become a favourite among our guests.”
One of Hunt’s notable practices is his commitment to mentoring young culinary talent.
“We often bring in aspiring chefs for hands-on experience in our kitchen,” he says.
“It’s important to give them real-world exposure and help them grow. Many of these young chefs have stayed with us beyond their internships, which speaks to the supportive environment we strive to maintain.”
Hunt’s connection to South Africa remains strong, and he returns to his home country whenever possible.
“I still have family in South Africa and try to visit every couple of years,” he noted.
“My recent trip to Cape Town was particularly special, as it allowed me to stay connected with the culinary community and support emerging talent.”
Phillip Hunt’s journey from Durban to Cape Cod is a compelling story of passion, resilience, and dedication.
Through Winslow’s Tavern, he continues to share the flavours of South Africa with his guests, creating memorable dining experiences while nurturing the next generation of culinary talent.
IOL