In true PVCL fashion, every month we play a game of 21 Questions with an esteemed Valley chef. This month, we’re spotlighting Chef Adrian, who leads the kitchen at Catch Scottsdale.
Catch Scottsdale is now open at Fashion Square, bringing the signature style, spirit, and vibrant energy of CATCH to the heart of the Valley. The 12,000-square-foot restaurant features a globally inspired menu of seafood, sushi, and steak, paired with an energetic vibe and elevated service. Signature dishes like the iconic Catch Roll, Truffle Sashimi, and Wagyu Fried Rice join a premium sushi program sourced directly from Tokyo’s Toyosu Market and the interactive Japanese Wagyu Hot Rock experience. Guests can also enjoy handcrafted cocktails, a bespoke martini service, and a curated selection of globally sourced wines.
Here's the lowdown, straight from Chef Adrian.
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What was your first thought when you heard Catch was coming to Scottsdale and that you’d be leading the kitchen?
Very excited! As a former ASU Sun Devil, it was thrilling to come back to the Valley. -
In three words, how would you describe the energy of Catch Scottsdale?
Exquisite. Vibrant. Thoughtful. -
What’s the one dish that perfectly captures the vibe of the restaurant?
Truffle Sashimi. -
You’ve led culinary programs generating over $24 million annually. What’s your secret to keeping both creativity and consistency alive at that scale?
It starts with a belief bigger than any one person. It’s about collaboration and staying connected to each other. -
What’s the biggest lesson you’ve learned from working in Michelin-starred kitchens?
Discipline. There are no great restaurants without consistency, and consistency over time beats talent alone. -
What’s something diners would be surprised to learn about you behind the pass?
I have had the pleasure of working across a total of 11 Michelin stars. -
If we caught you cooking at home, what would we find on the stove?
Steak or fish, but most likely a steak. -
You achieved a year of zero staff turnover. How do you keep a team motivated in an industry known for burnout?
Care. At Catch we are all about our employees, whether that’s special weekly employee meals, healthy drinks and snacks, or monthly programs that highlight employees. We know that in order to be great, it starts with recognition for those who lead by example. -
Which ingredient do you have the most fun experimenting with right now?
Because of our relationship with the Toyosu Market, fish at the moment has been our main source of fun. -
How does the Scottsdale dining scene compare to other cities you’ve cooked in?
I personally feel it's a unique location with a lot of similarities to Dallas and Los Angeles. -
When guests walk into Catch for the first time, what do you hope they feel before they even taste the food?
A sense of genuine care. From the warm welcome to the moment your server greets you at the table, we hope guests feel the intent and connection we lead with. -
Catch is known for its theatrical flair. How do you balance spectacle with substance on the plate?
For us, it starts with intent. While some dishes have a touch of theatrical flair, it's really about engaging more than just taste and sight. We try to create a full sensory experience that fully immerses the guest in what they see and taste. -
You’ve been called a Rising Chef. What does that title mean to you now?
I guess in some sense a form of validation. But it also reminds me that there is still a lot more work to be done. -
What’s your personal “Catch moment;” a memory from the kitchen you’ll never forget?
There are so many but I would say the opening night of our Miami location. It was a full circle moment of great food, great service, and a great vibe. -
What are three must-eat items on the Catch menu?
Truffle Sashimi, Catch Roll, and Hit Me Cake. -
What’s the dish that most surprises guests once they try it?
The Truffle Mushroom Spaghetti. Even people who say they do not like mushrooms end up loving it once they try it. -
Which item on the menu best represents your personal style as a chef?
I would say the Truffle Mushroom Pasta and our Fish section. The Truffle Mushroom Spaghetti represents my past experience — heavy French cooking. Then our Fish section because of our commitment to sustainability and sourcing the best fish possible. -
What’s your favorite plate to watch guests react to when it hits the table?
The Hit Me Cake. It’s a magical moment every time I watch our guests hit it. It reminds me of my kids the first time they got to crack it. -
What’s the most luxurious ingredient featured on the Catch Scottsdale menu right now?
All of the fish we bring in from the Toyosu Market really speaks volumes about our commitment to quality. And all of the Wagyu we serve really makes me proud to work for Catch. -
How often do you rotate or evolve the menu, and what inspires those changes?
We are always trying new dishes and looking for ways to elevate the guest experience, so it's important that we’re constantly seeking out new and extraordinary products. Collaboration is where the inspiration comes from; being around each other and exchanging ideas is when we really start cooking with gas. -
What seasonal ingredient are you most excited about incorporating next?
Fresh winter truffles. It's the season for white and black truffles so guests should expect for these to be popping up in our dining rooms very soon.
catchrestaurants.com/location/catch-scottsdale