Alfresco restaurant was borne when our premier chef Phillipé, who was a master pastry and gourmet chef at another local top restaurant, saw the need to create a new space on the locale scene. He wanted to create a new dimension in dining and sought to be unhibited in his creativity while pursuing his passion for creating edible art. With over 37 years of experience over the fireside, he sought to used this honed talent to his advantage. He brainstormed this Alfresco project and started to lay brick by brick the neccessary ingredients both in the kitchen and the infrastructure. He secured the building from local landlords and created the wooden seaside deck to add instrinic value to the Alfresco experience. He partnered with local Caymanian fisherman Al who would provide a treasure trove of fresh fish and sea creatures to the restaurant and personally hired, trained and retrained a dedicated staff who assistance immensely adds to the daily running. The rest is gourmet history....