More than just a restaurant, Catch is an experience. Catch 22 Grill is the product of staff who individually excel, Chefs with an instinct for incredible food, a kitchen that runs like clockwork and service staff who take the time to ensure every visit is a memorable one.
Take the time to discover the people behind the Catch 22 magic…
Chef Bob is extremely proud to be heading up a team of excellent people that are passionate about what they do. Quality is the most important ingredient in a successful restaurant and that word resonates strongly throughout every aspect of Catch 22 Fresh Market Grill. “You need to start with raw ingredients of excellent quality in order to end up with excellent quality for your customers.” The creativity and passion that comes out of the kitchen is the fun part and something that comes naturally to Chef Bob and his team. “Then you augment that with a layer of thoughtful and well honed customer service standards and a great wine list and it all starts adding up to an excellent customer experience. We’re proud and passionate about what we do and we want you to be proud of us too. We pay attention to every detail, we age our own beef and sustainability is also very important to us. We strive to cook as much local food as possible.”
Bob Bickmore has spent over 25 years in the industry and is classically trained in French cuisine and apprenticed under the tutelage of Josef Vanlanthen. He went from the frying pan into the fire and took over his first kitchen in the position of head chef and since then has worked in numerous restaurants in the GTA before moving up to open the first Catch 22 in Collingwood before opening the Wasaga Beach location. Where does the name ‘Catch 22’ come from? The answer is simple, aside from the notorious reference to both the book and the movie…and fish…it’s pretty much the story of Bob’s life…stuck between a rock and a hard place. He thoroughly enjoys being able to look back and feel satisfied that his positive personality and energy have been key drivers to overcoming adversity through many life stages and is quick to point out that his sons Mike and Zack keep him grounded, focused and above all motivated. Bob is passionate about food and looks forward to igniting your passion for great culinary adventures too.
Chef de Cuisine
Zachary Bickmore has been in the restaurant industry his entire life and can remember being eight years old helping his dad, Chef Bob at Barracuda’s Grill & Grotto peeling shrimp, cleaning spinach, portioning pizza dough, making vinaigrette and making sure the chefs had a fresh supply of ice water with lemon. When Catch 22 Fresh Market Grill originally opened in Collingwood in December of 2004 Zack started as a dishwasher. From there he has diligently and passionately worked his way up the ladder learning every single aspect of the kitchen. Chef Bob is keen to compliment his son “Zack is very detail oriented and has a sharp palette…an amazing talent really…he’s not afraid to experiment with food pairings and flavours and when it comes to plating and presentation he’s an artist.” Zack is a very caring, warm compassionate person and he loves his dog Maggie. He enjoys comedy and walking his dog in his size 14 wide shoes. You know what they say, big feet…big shoes to fill. He is currently continuing his culinary education at Humber College.
Creative Dining Advisor
Ted is a husband and father first, and a fun friend second. When Ted is not with his family, you can usually find him snowboarding or skateboarding the days away. Ted spent many years as a Chef in the GTA, and had an opportunity to slow life down in beautiful Wasaga Beach, and has never looked back. The only thing Ted likes more than cooking great food and trying new wines, is talking about them. Ted is the person who completes your dining experience. He takes pride in his knowledge of the menu choices and will always go that extra mile for his customers. He will greet you with his infectious smile and your experience at Catch 22 is guaranteed to be fantastic.
Darryl has known the guys at Catch 22 most of his life. When offered the opportunity to join the team as an apprentice he jumped at it. Diving into the kitchen head first with Bob and Zack as Garde Manger, he soaked up every bit of knowledge around him. He credits everything he has learned in his kitchen career to them and he couldn’t have asked for better teachers. Starting out at the bottom and slowly working his way up has been a challenge but he is inspired daily by his Mentors. He has become an integral part of the team and is able to work doing what he loves surrounded by the people he loves and admires. His long term goals are to one day have his own restaurant and hopefully be inspiring his apprentices, never forgetting where it all started – right here with Chef Bob and Chef Zack at Catch 22.
An honourable mention must go to our other staff who play a huge role in ensuring that every meal is as good as it can be and every memory of Catch 22 is a good one.