It’s no small feat for a seasoned chef to leave a coveted position at a world-renowned restaurant to embark on a new venture.
Yet, Chef André Bienvenu, who spent 26 successful years as the executive chef at Miami Beach’s iconic Joe’s Stone Crab, is doing just that.
Now, he’s channeling his culinary prowess and a lifetime of experience into Catch & Cut, a seafood and steak-focused fine-dining restaurant in Fort Lauderdale.
The stakes are high for Chef Bienvenu. “It’s a big risk, stepping away from something as legendary as Joe’s, but I wanted a new challenge,” he said.
With soaring food costs, inflationary pressures, and ongoing labor challenges, the restaurant business has never been tougher. Yet Chef Bienvenu believes that his dedication to hospitality, culinary tradition, and his team will set Catch & Cut apart.
Chef Bienvenu is no stranger to high-pressure situations—both in and out of the kitchen. An accomplished hockey player and coach, Bienvenu credits his experience on the ice for teaching him resilience, focus, and teamwork.
“Hockey taught me how to think fast and adapt to challenges,” he said. “Those are lessons I carry with me in the kitchen every day.”
His approach to Catch & Cut blends the innovative flair he’s honed over decades with a deep commitment to classic hospitality. “I’ve seen so many trendy restaurants come and go because they forget the basics—great food and making guests feel at home,” Bienvenu said.
At Catch & Cut, he aims to revive the “golden era” of dining. “I want people to feel like they’re part of the family when they walk through the doors,” he explained.
“It’s about knowing your guests, their preferences, and creating an experience they’ll want to return to again and again.”
Catch & Cut’s menu is a reflection of Chef Bienvenu’s culinary philosophy: high-quality ingredients, expertly prepared, and served with a personal touch. Guests can indulge in fresh Florida stone crabs, sushi crafted with precision, and USDA prime steaks sourced from Chicago’s legendary Allen Brothers.
“The secret to great food starts with great ingredients,” Bienvenu said. “We’ve partnered with the best suppliers to ensure every dish we serve is exceptional.”
Stone crabs, a centerpiece of the menu, are sourced fresh and served within 24 hours of being caught. Bienvenu’s mustard sauce—a slight departure from Joe’s iconic recipe—will add a unique touch.
The open kitchen design offers diners a front-row seat to the culinary action, creating a sense of connection between the guests and the chefs. “Every cook can see 80% of the dining room,” Bienvenu said. “It’s a performance every night, and we want our team to feel the energy and excitement of the guests.”
Catch & Cut isn’t just about food—it’s about reviving the art of hospitality. Bienvenu wants to create a place where guests feel like regulars, whether it’s their first visit or their fiftieth. “I grew up watching ‘Cheers,’” he joked. “That sense of community is what I want to build here.”
He credits his time at Joe’s Stone Crab for shaping his understanding of hospitality. “Joe’s taught me the importance of relationships—both with guests and employees,” he said. “That’s the philosophy I’m bringing to Catch & Cut.”
Catch & Cut’s ambiance is as thoughtfully crafted as its menu. The two-story, 9,618-square-foot space features an open kitchen on the first floor, a sushi and raw bar, and an al fresco rooftop dining area with views of Fort Lauderdale. “We wanted to create a space that’s inviting, elegant, and perfect for any occasion,” Bienvenu said.
The bar program, curated by Beverage Manager Joe Vesey, includes cocktails made with house-squeezed citrus and fresh ingredients. The wine list, developed by Sommeliers Stephan Cole and Natina Rocchio, complements the restaurant’s seafood and steak offerings.
Chef Bienvenu is joined by a seasoned team, including Vesey, GM and Sommelier Stephan Cole, and Sushi Chef Inyoman Atmaja. Together, they’ve created an experience that combines innovation, tradition, and heartfelt hospitality.
“Our goal is to offer something for everyone,” Bienvenu said. “From stone crabs and sushi to USDA prime steaks and vibrant cocktails, we want every guest to leave feeling like they’ve had an unforgettable experience.”
“My long-standing partnership with Allen Brothers is built on a shared commitment to quality and excellence,” says Chef Andre.
“Their unparalleled selection of prime, hand-cut steaks allows us to deliver a dining experience like no other. With their expertise and my passion for culinary artistry, our new restaurant is poised to serve South Florida the most delicious, unforgettable steaks.”
With its blend of innovation, tradition, and old-school hospitality, Catch & Cut is poised to make a mark on Fort Lauderdale’s vibrant dining scene. “This isn’t just a restaurant—it’s a celebration of everything I’ve learned over the years,” Bienvenu said.
As he embarks on this new chapter, Chef Bienvenu remains focused on what matters most: great food, strong relationships, and creating a place where guests feel at home. “Success isn’t about trends,” he concluded. “It’s about making people feel good—about the food, the service, and the experience. That’s what we’re building at Catch & Cut.”
All Photos by Ruben Cabrera
