Catch Hospitality Group, known for its successful seafood-centric CATCH restaurants with locations in New York, Los Angeles, Playa del Carmen, Aspen and Las Vegas, know that it takes top talent to maintain consistency and success.
CATCH STEAK New York’s success comes as no surprise with the talented Michael Vignola running the Meatpacking District’s kitchen since 2019. “I was inspired to become a chef as a result of the challenge of building a team,” Vignola explained. “I love the effort and tireless work on a nightly basis our people commit to making special occasions happen.”
Vignola brought a track record of success to Catch from stops at BR Guest Hospitality where he served as Corporate Executive Chef as well as Strip House & Bills Bar and Burger. Chef Vignola was entrusted with the creation and development of the menu, design the kitchen space and oversee the CATCH STEAK kitchen.
The concept for the steak house was created by Eugene Remm, Mark Birnbaum and Tilman J. Fertitta, the power players behind Catch Hospitality Group. The goal continues to be a classic steakhouse with the fun, sexy vibe of a Catch Hospitality Group property.
The 15,000 square foot theatrical venue, designed by Rockwell Group, took over the former La Sirena space in New York’s., CATCH STEAK has brought a remix of memorable steakhouse motifs in a style that is lighter, brighter and fresher than its category counterparts. CATCH STEAK has set the tone for a more approachable steakhouse experience, serving a curated collection of the world’s best cuts and globally influenced dishes in a shareable style.
“Overseeing the creation of the menu at CATCH STEAK continues to be a unique opportunity to be part of a visionary team that truly approaches dining differently, creating authentic and elevated experiences through enhanced food, service and vibe,” Vignola said.
To accomplish that creativity, Vignola needed to find vendor partners that share his passion for the highest quality fare.
“I love the Chefs’ Warehouse because of its service, excellent products, and the people. The Chefs’ Warehouse stands for integrity and transparency, and both of these qualities are constantly displayed within this company. Our signature dish with the Chefs’ Warehouse is this chili-buttered grass-fed steak. We are using the Chefs’ Warehouse butter, imported Calabrian chiles, and Sid Wainer’s spices in this dish. All the products featured in this dish can be found in the Chefs’ Warehouse catalog.”
With some 20 plus steaks on the menu and a commitment to building a talented back of the house team and top quality ingredients, Chef Vignola and CATCH STEAK have a recipe for success.
