Kyle Groves - Executive Chef
Catch & The Oyster Bar

Prior to becoming an esteemed Calgary chef, Kyle Groves began his culinary career at Earls Restaurant as a dishwasher, working his way up to Sous Chef. During this time, Kyle attended and graduated from the culinary program at the Southern Alberta Institute of Technology (SAIT).

Once Kyle completed his apprenticeship, he was hired at Catch & The Oyster Bar and moved up the ranks to the position of saucier. Kyle always had the desire to work in the great restaurants in the United Kingdom and Europe, and took the leap to leave Canada and pursue his dream.

Kyle moved to Edinburgh, Scotland where he was hired at Vermilion, located in the five-star Scotsman Hotel. Kyle then continued his travels to London, England where he worked at two Michelin-starred restaurants, including "1 Lombard Street", and "L'escargot." Kyle later returned to Calgary and took a position at CAPO Restaurant. Coming full circle, Kyle then returned to Catch as a Sous Chef, and then was promoted to the position of Executive Chef two years later.

In July 2010, Kyle earned the title of "Stampede Iron Chef" at a Calgary dueling chefs competition, and in March 2011, Avenue Magazine named Catch & The Oyster Bar the Best Overall Restaurant of the Year and Best Seafood Restaurant

When it comes to cooking, Kyle believes in a light and subtle touch to enhance ingredients, rather than masking their natural flavours. By implementing techniques he has acquired through his travels and years in kitchens in various countries, he brings a modern European flair to the menu at Catch Restaurant & Oyster Bar.

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Anthony Chalmers - General Manager / Sommelier
Catch & The Oyster Bar

Anthony Chalmers combines his passion for fine wine and delicious food at Catch. With a long-spanning career as a manager, buyer and sommelier for some of the best fine dining establishments across Canada, Anthony helps provide the ultimate food and wine pairing experience at Catch.

Anthony started his career in Toronto, managing a number of restaurants and attending wine tastings and food pairings, expanding his knowledge and skills. He became a certified sommelier in 1993, where he also earned accolades as top blind taster.

He became Manager and Sommelier of Le Continental in Toronto's Westin Prince Hotel for three years, before moving west to act as Manager and Sommelier at the distinguished Banffshire Club at the Banff Springs Hotel in Alberta. Under his direction, the Banffshire Club became one of the first Five Diamond restaurants in Alberta.

In 2000, Anthony became an instructor with the International Sommelier Guild, before taking a "post" at the Post Hotel Dining Room in Lake Louise, Alberta. He arrived in Calgary in 2007, working at a number of establishments in Calgary before joining the team at Catch & the Oyster Bar in 2010.

At Catch, Anthony manages the overall restaurant, and oversees the wine program, which includes wine training, wine and food pairing classes, and purchasing some of the best wines from all over the world. Says Anthony, "Selecting wines is an important and exciting part of the job, but I also love working with our talented staff, where I can share my knowledge and experience while continuing to build my passion for exquisite food and wine experiences. I get the best of all worlds at Catch."