FRESH STONE CRABS
YOUR LOCAL FOR STONE CRABS THIS SEASON
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
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 master 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
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.
GENERAL MANAGER
Sherwin Levitis
Originally from NYC and raised in New Jersey, Sherwin Levitis found his calling in hospitality during the Disney College Program. He began his management journey in Las Vegas at Bally’s and Paris before returning to NYC, where he worked with top-tier restaurants like STK, Del Frisco’s, and Quality Italian. He later served as Director of Operations for Handcraft Hospitality, overseeing venues in NYC and Charleston.
In March 2024, Sherwin made the move to Fort Lauderdale and joined Catch & Cut as General Manager. With a passion for people, elevated dining, and unforgettable guest experiences, Sherwin brings a warm, welcoming energy to every service.
Inyoman Atmaja
HEAD SUSHI CHEF
Born in Bali, Indonesia, Chef Inyoman Atmaja’s passion for cooking began early, inspired by his parents and his mother’s food shop. He started his culinary career in 1983 as a pastry chef and moved to America in 1995, where he trained under celebrated sushi masters. He later became head sushi chef at Tokyo Sushi in Fort Lauderdale and opened his own restaurant in downtown Miami. With over 40 years of experience, Chef Inyoman blends tradition, technique, and creativity to craft sushi that is both refined and heartfelt. He is committed to delivering fresh, beautifully executed dishes that celebrate the art of Japanese cuisine.
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.
nesha korak
BAR DIRECTOR
Nesha Korak began his career in Belgrade, Serbia, and in 2009 moved to New York City where he joined the renowned Employees Only family. The years in the NYC speakeasy scene helped shape his philosophy on hospitality and cocktail culture, focusing on craft, precision, and guest experience. Over time, he expanded his expertise internationally, contributing to venues across Europe and Asia.
Since relocating to Florida in 2021, Nesha has brought that same standard to Catch & Cut, helping to elevate the beverage program while mentoring the bar team and ensuring consistency of service. His goal is to blend the heritage of classic speakeasy traditions with innovation that fits the South Florida community.
happenings
ALL-YOU-CAN-EAT
STONE CRABS
EVERY WEDNEsday
4 PM TO 10 pm
EVERY SUNDAY
NOON to 3 pmSUNDAY BRUNCH
monday to FRIday
4 pm to 6 PM
BARS ONLYHAPPY HOUR
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