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.