Since its inception in 2002, Catch has been the proving ground for a remarkable number of talented chefs. Many of its alumni have represented their talents at Bocuse d’Or, Gold Medal Plates and on Top Chef Canada.
Daniel Norcott, who took over as executive chef in late 2014, continues the tradition of excellence by taking top-quality seafood and achieving unpretentious dishes that demonstrate the natural essence of the ocean. Meaty sturgeon heightened by the saltiness of guanciale, and the natural sweetness of Weathervane scallops accentuated by creamy flageolet beans, are examples of Norcott’s thoughtful pairing of ingredients, which has kept Catch a redoubtable pillar of the downtown restaurant scene.
Catch & the Oyster Bar continues to be an industry leader via its involvement with the Ocean Wise sustainability program and the introduction of innovative programs like BuyCatch, which allows patrons to purchase the same restaurant-quality seafood for their personal cooking adventures at home.