Jacobs brings a world of experience, literally, to Café Caprice, via a journey that began in his mom's kitchen and includes travelling the world, winning Gold in the World Chefs Competition, being featured in Food & Wine magazine and working as executive chef at Five Flies restaurant.
Jacobs plans on bringing out the best of Café Caprice while maintaining the key elements that have made this top city destination almost as iconic as its location on the Camps Bay strip.
On the menu is taking the Burger deal one-step further, he describes the Café Caprice burgers as "legendary" - and a Gourmet Chef's special during the winter months.
This winter Café Caprice's Absolut Brunch series has taken centre stage, described by Jacobs as, "a classic event with creative flair, introducing some innovative ideas on the menu to make the event a special and unique experience."
The focus on quality food made from scratch using the freshest free range produce continues, although Dylan emphasises that two key ingredients are love and attention.
Dylan's passion is cooking and making people smile with his food. "The package," he says, "is set for our clients to not just eat and run, but [to] kick back [and] relax."
Dylan says that while his 17-year career doing what he loves has brought him joy and success, it wasn't easy. "But as my dad says, those who work hard will get rewarded."
