Executive chef Dan Norcott joined Catch’s culinary team in 2006 as an intern, receiving his Red Seal designation in 2009 from SAIT Polytechnic’s Professional Cooking Program. After 2 years enhancing his techniques at the award winning CHARCUT Roast House, Norcott returned to his culinary roots at Catch as sous chef.
Growing up in Vancouver, Norcott’s passion for seafood was engrained at a young age and his involvement with Catch’s commitment to Vancouver Aquarium’s Ocean Wise program has been indispensable to its success.
Norcott describes his cooking style as using simple ingredients that don’t overwhelm the dish but still look and taste great.
Check out the recipes published by chef Daniel Norcott