Seafood & Steak

INDULGE IN A DINING EXPERIENCE THAT WILL LEAVE YOU WANTING MORE

A DESTINATION

Catch & Cut Las Olas isn't just a restaurant; it's a destination for those seeking a transcendent culinary experience. Situated in the heart of Las Olas, it beckons both locals and travelers alike with its vibrant ambiance and exceptional cuisine. Here, every visit becomes a culinary adventure, whether you're indulging in Florida stone crabs and the freshest seafood, savoring the finest cuts of meat from Allen Brothers, or exploring the intricacies of our sushi & raw bar. With a commitment to excellence ingrained in every detail, from the carefully curated menu to the attentive service, Catch & Cut invites you to immerse yourself in a world where each moment is savored and every dish tells a story. Whether you're gathering with friends, celebrating a special occasion, or simply seeking an unforgettable dining experience, Catch & Cut Las Olas stands as a beacon of culinary excellence, ready to exceed your every expectation.

Eat & DRINK
Together

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CRAFTED IN THE KITCHEN

In our kitchen at Catch & Cut Las Olas, each dish is meticulously crafted with passion and precision, ensuring a culinary journey that delights the senses and leaves a lasting impression

MASTER CHEF

Executive Chef of Catch & Cut, Andre Bienvenu is a true masters of his craft, expertly combining innovation and tradition to create culinary masterpieces that captivate the palate and inspire awe

FRESH INGREDIENTS

At Catch & Cut Las Olas, we source only the freshest ingredients, handpicked to infuse every dish and signature cocktail with vibrant flavors and elevate your dining experience to new heights

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THE TEAM

PARTNER | EXECUTIVE CHEF

ANDRE BIENVENU

André Bienvenu, former executive chef at Joe’s Stone Crab in Miami Beach, brings decades of culinary expertise to Catch & Cut on Las Olas Boulevard, serving premium stone crabs, exceptional seafood, USDA prime steaks, and sushi, with a New England flair. A Johnson & Wales graduate and founder of Dockside Foods, Bienvenu is passionate about mentoring his team, perfecting seafood and barbecue dishes, and competing in culinary and ice carving events. Outside the kitchen, he values family time and supports local and national charities.

Stephan Cole, a Boston native, brings extensive experience as a general manager and wine director to Fort Lauderdale’s vibrant dining scene. With 18 years at the helm of Valentino Cucina Italiana, he established the restaurant as a staple of fine dining, known for its exceptional service and curated wine program. Cole’s career also includes notable projects in Miami, Palm Beach, and the Bahamas, where he further honed his expertise in hospitality and leadership. Dedicated to delivering memorable guest experiences, he combines deep industry knowledge with a passion for culinary excellence.

GENERAL MANAGER
WINE DIRECTOR

STEPHAN COLE

EVENT COORDINATOR
SOMMELIER

NATINA ROCCHIO

As a 7th-generation Florida native, Natina Rocchio’s journey in the restaurant industry began in 1990, blending rich flavors and experiences that shaped a passion for hospitality and wine. This dynamic environment ignited a love for wine, leading to a pivotal milestone in 2015 with her certification as a Sommelier, reflecting a dedication to mastering the art and science of wine. Fueled by a profound love for wine education, she continually expands her knowledge, explores new vintages, and uncovers the stories behind each bottle, curating memorable experiences that connect people through the beauty of wine and exceptional service.

JOE VESEY

Joe Vesey, a seasoned mixologist with over a decade of experience, brings his expertise from New York’s vibrant nightlife, including five years with the renowned Employees Only group at Macao Trading Company, to Fort Lauderdale with the launch of Catch & Cut. His innovative cocktail menu, inspired by his NYC roots and crafted with fresh, local ingredients, creates a lively atmosphere where exceptional drinks and memorable dining experiences redefine the city’s culinary scene.

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