A Venerable Miami Chef Makes a Change
André Bienvenu renews his passion for cooking and mentoring at Fort Lauderdale's Catch & Cut
For more than a quarter century, André Bienvenu was the executive chef at the top-grossing independent restaurant in the United States: Joe’s Stone Crab in Miami Beach.
According to Restaurant Business, the restaurant’s sales peaked at $49,413,190 in 2024, serving 382,000 meals. For a chef, that kind of restaurant is the pinnacle of a career. “I thought I was going to retire from there. 26 years is a long time,” says Bienvenu, who shares that he loved the family-run Joe’s. “Working for the [Sawitz] family was great. They made you a part of the family and the operation,” he confides.
Still, a long commute and a new opportunity proved it was time to make a change. “I was driving two hours in and two hours back,” he says, adding, “at that point, I wasn’t giving Joe’s what I think it deserved. I also felt it was time for Joe’s to have a new chef.”
Bienvenu and his team opened Catch & Cut, a steak and seafood restaurant in Fort Lauderdale, just a month and a half ago. Though it’s only been a few weeks, the restaurant is off to a great start, with reservations already in high demand.
This posed a question that so many of us face at some point in our lives (and, perhaps especially now): What’s the key to making that big change in the midpoint of your career?
“I would tell people that if you’re truly engulfed in your profession, moving on shouldn’t be scary. I’m 59, and I wasn’t scared at all because I know that I had a strong background, and I was able to use what I learned throughout my career.” Bienvenu said that knowledge and experience can also be transferred to new endeavors. “If someone wants to jump into a new profession, use what you have. There is life outside your current job. Embrace it and have fun.”
The chef’s career gambit has paid off. With a smaller kitchen staff, Bienvenu had found himself being more hands-on in the kitchen instead of doing paperwork in the office. “These days, my office is a laptop by the sushi counter.”
He also found himself rediscovering the joy and passion of cooking. “The first night, I got to work the expo line. I missed this. I get to be a chef again. I felt like I was 20 years old. I went home smelling like the grill, and I felt really good.”
Bienvenu also gets to do something he feels is crucial for the culinary world to succeed: mentor the next generation of chefs. “The staff is fantastic here, and I’m going to teach them everything I know. My goal is to come here to gain knowledge and then go on to bigger and better things. My two sous chefs are loving this approach.”
Bienvenu explains in golf terms: “I’m at the 16th hole, and I see the 18th hole on the horizon. I want to make sure that when I leave this industry, I leave a mark. It’s all about giving back. If I give back to my staff and my guests, I’ll have a great restaurant.”
His management strategy is one of mutual respect: “I told my staff I am never going to yell, and I’m never going to use profanity, but I will hold you accountable.” He’s also against the Yes, Chef ethos. “Just call me André. I’m easy to replace. They’re not. I have to give my people a reason to come back every day. They’ve become part of my adopted family.”
With South Florida now hotter than ever as a vacation destination, Bienvenu’s strategy is to cater to the people who live (and eat) in Fort Lauderdale year round. “I’m going after the locals. My goal is to see customers back three or four times a month. I told the staff, Let this be part of your social life. Know the customers. Learn their names. Guests are getting connected to the restaurant, and we’re getting connected to them. There is no back of the house and front of the house. It’s about running a great restaurant.”
Of course, the food is also top of mind when it comes to making a great experience for guests. Bienvenu created a menu of fresh seafood and steaks that speak for themselves. “I wanted a menu where you recognize everything ont’t he many. I want the food to be simple but fantastic. I want you to have the best sea bass with the simplest technique. The filet is cooked perfectly and is just fantastic. A lot of chefs will masquerade with flavors, and ten years ago I would have added ten different flavor profiles, but in the end people want quality.”
After more than a quarter century of culinary skills, Bienvenu wants to provide the best service to both his employees and his guests. “I want the full package when you come into Catch & Cut. I want you to get to know us and for us to get to know you. I preach this every day. If you’re coming here and you’re spending $100 a person, the expectations are high, and they should be. I tell my staff I will never run a perfect kitchen. I will never run a perfect dining room, but I’m going to try every day.”
Catch & Cut, a seafood and steak-focused fine-dining restaurant, will debut on Fort Lauderdale’s trendy Las Olas Boulevard in January 2025. Catch & Cut will be known for its exceptional seafood, premium stone crabs, sushi and USDA prime steaks from Allen Brothers. The Catch & Cut team prides itself on reviving the art of old-school hospitality and treating guests like family.
Having spent 26 years as executive chef at Joe’s Stone Crab in Miami Beach, Chef André Bienvenu brings his culinary expertise and New England charm to Catch & Cut. As both partner and executive chef, Chef Bienvenu is proud to share his passion for timeless hospitality and innovative cuisine with the Las Olas community.
Located at 1309 E. Las Olas Boulevard, Fort Lauderdale, Florida 33301, the 9,618-square-foot, two-story restaurant offers an upscale diningexperience for 287 guests. The air-conditioned first floor features an open kitchen that will allow diners to watch their meals being prepared first-hand as well as a full-service bar. Guests will also have the opportunity to dine al fresco and enjoy South Florida’s beautiful weather on the patio or rooftop overlooking the bustling Las Olas Boulevard. A weather-sensing shuttered roof protects guests from the elements all year round. Catch & Cut will be available for private parties and special events.
Level two Sommelier Stephan Cole will serve as the general manager and wine director. Cole is a Boston native with nearly two decades in the hospitality industry and most recently served eight years at the helm at Valentino Cucina Italiana in Fort Lauderdale.
The completely renovated restaurant features new décor sophisticatedly designed by Gravity Architecture & Design. The large dining room on the ground floor features a full raw and sushi bar led by Sushi Chef Inyoman Atmaja allowing guests to experience the making of Catch & Cut’s sushi rolls first-hand. A central lounge on the second level will offer guests the perfect place to enjoy a cocktail while waiting for their table.
Chef Bienvenu is a true master of his craft, expertly combining innovation and tradition to create culinary masterpieces that captivate the palate and inspire awe. Each dish is meticulously crafted with passion and precision, ensuring a culinary journey that delights the senses and leaves a lasting impression. Catch & Cut sources hand-picked fresh ingredients to infuse every dish with vibrant flavors to elevate guests’ tastebuds to new heights.
Catch & Cut’s menu features USDA Prime beef from Allen Brothers, a Chicago institution since 1893 renowned for its artisanal hand-cut and aged steaks. The signature cocktails, curated by Beverage Manager Joe Vesey, are crafted with precision, pairing top-quality spirits and fresh ingredients with creative presentations. The citrus is squeezed in-house, and all cordials and purées are created from fresh fruits, herbs and spices, offering a funky, vibrant cocktail menu to Fort Lauderdale’s bar and restaurant scene. Additionally, certified Sommeliers Stephan Cole and Natina Rocchio curated an extensive fine wine list to complement the culinary offerings.
A selection of menu items include:
Stone Crabs: Indulge in the rich, buttery sweetness of fresh Florida Stone Crabs perfectly cracked, chilled and served with house Dijon mustard sauce.
Raw Bar items include oysters, a seafood tower, seafood ceviche, shrimp cocktail and Jumbo Lump Crab Cocktail.
Featured items from the Sushi Bar include spicy tuna crispy rice, Hamachi Jalapeño Crudo, tuna tataki, Hamachi Truffle Crudo, Las Olas roll, Sunset roll, C&C roll, Keto roll, Hamachi Jalapeño roll, spicy tuna roll, Negi Hama roll, salmon avocado roll and crunchy spicy tuna roll.
Appetizers include Surf & Turf Meat Balls (Maine lobster, beef tenderloin, charred tomato confit and truffle crumbs); Crispy Wrapped Shrimp with lemon ponzu sauce; Northeast Calamari with pickled giardiniera; Pemaquid Black Mussels with Fra Diavolo sauce; and the Dip Trio featuring crab pico, lobster hummus and onion dip served with chips.
Soups and Salads include Stone Crab and Cream Corn Chowder with vegetables and potatoes; Caesar Salad Stack with creamy asiago peppercorn dressing; Crab and Avocado Salad (arugula, shaved pecorino, onions and citrus honey dressing); and the Chop Chop (Iceberg lettuce, shaved Brussels sprouts, blue cheese, red onion, cucumber, tomato, olives and herb vinaigrette).
The Catch menu features Alaskan King Crab (1.5 lb.) the choice of chilled or broiled with garlic chive butter; Maine Lobster Tail (10-12 oz.) the choice of broiled or popcorn style with garlic lemon aioli; Sea Bass seared with steamed shrimp, clam and coconut curry sauce; Mediterranean Branzino roasted with artichokes, oven-dried tomatoes and olive tapenade; Mahi blackened with a roasted corn reduction and salted popcorn salad; Faroe Island Salmon Miso glazed with pickled cucumber onion salad and the Chef’s Catch of the Day.
The Cut menu, featuring USDA prime steaks from Allen Brothers, includes Center Cut Filet Mignon (8 oz.); Prime New York Strip (14 oz.); Prime Bone-In Ribeye (20 oz.); and Chef’s Wagyu Cut of the Day.
The Land and Sea entrées include the Steak Burger (8 oz.) choice of cheese, lettuce, tomato and onion served with seasoned steak fries; 48-Hour Chicken brined and fried naked; New England Hot Pot with lobster, clams, shrimp, corn, sausage, potatoes and clam broth; Maine Lobster Roll served with chips; and Jumbo Lump Crab Cakes with artichoke caper remoulade.
“We are proud to welcome the Fort Lauderdale community to Catch & Cut on the iconic Las Olas Boulevard,” said Chef Bienvenu. “Our menu celebrates fresh, seasonal fare with a unique selection of seafood, Florida’s finest stone crabs and premier-grade beef from Allen Brothers.”
“At Catch & Cut, we believe in reviving the golden era of dining with old-school hospitality—where every guest feels like family. We aim to build strong relationships with our guests and the community, offering the finest dining experience complemented by excellent service and an extensive wine list,” he continued.
The opening hours will be:
Monday through Thursday from 4 p.m. to 10 p.m.
Friday and Saturday from 4 p.m. to 11 p.m.
Sunday from 4 p.m. to 9 p.m.
Happy Hour will be offered Monday through Friday from 4 p.m. to 6 p.m.
For more information about Catch & Cut, please visit catchandcut.com.