All-star team of chefs join forces for celebration of sustainably harvested seafood | Daily Hive

Bobby Milheron, culinary director at Wentworth Hospitality Group (Divers' Catch Festival)

Following its sold-out inaugural event, the BC Dive Fisheries Society is bringing back the Divers’ Catch Festival for its second year next month, where it will transform the Gulf of Georgia cannery in Steveston into a showcase of B.C.’s top sustainably harvested seafood.

The festival shines a light on three types of seafood — geoduck, sea urchin (a.k.a. uni), and sea cucumber — that are hand-harvested from B.C. waters.

“We were so thankful for last year’s incredible reception in our inaugural year, we knew we had to keep the momentum going for a second Divers’ Catch,” said Jenice Yu of eatFISH.ca, co-executive director of Divers‘ Catch.

“British Columbia is known for some of the best seafood in the world. In B.C. alone, we have some of the most sustainable, but most people may not have tested them yet or don’t know they’re harvested right here. Geoduck, sea urchin, and sea cucumber are hand-selected one at a time by experienced divers. This event not only introduces new audiences to more unsung seafood heroes of B.C., but we’re also honouring the divers who pull them from the water for us all to enjoy.”

Plus, this year has an all-star lineup of chefs that will be cooking up a variety of tasty dishes, all thoughtfully paired with local wines, beers, non-alcoholic beverages, and dessert offerings.

Geoduck and Guanciale Tartlet (Divers’ Catch Festival)

The lineup includes Ned Bell (chef and owner of Hatch Hospitality), Bo Li (chef and owner of The Fish Man), Bobby Milheron (culinary director at Wentworth Hospitality Group), Chanthy Yen (chef and owner of Touk, Mee Bar, and Top Chef Canada season 11 winner), Dez Lo (Top Chef Canada season 10 runner up), Heat Laliberte (head chef of Friendship Catering and Chowder Cup champion), Masayoshi Bab (chef and owner of Masayoshi), Robin Kort (chef and owner of Swallow Tail), Roger Ma (executive chef at Boulevard Kitchen and Oyster Bar), and Youssef Jbari (chef de cuisine at The Lobby Lounge and RawBar).

Divers’ Catch Festival 2025

“Last year’s response told us there’s a real appetite for an event such as Divers’ Catch,” said Bonnie Dennis, co-executive director of Divers‘ Catch. “Our harvesters and divers have spent decades building one of the most sustainable fisheries on the coast. Our event puts them in the room with the chefs championing their product and the people eating it.”

In addition to chowing down on some tasty bites, guests will also have the opportunity to connect directly with the divers, harvesters, and seafood advocates behind B.C.’s dive fisheries.

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The second annual Divers’ Catch Festival takes place on Saturday, Sept. 19, with two available sessions from 5:30 to 7 p.m., and 7:30 to 9 p.m. Tickets for the event are $138.88 per person (tax included).

Divers’ Catch Festival

When: Saturday, Sept. 19
Time: Sessions from 5:30 to 7 p.m., and 7:30 to 9 p.m.
Where: Gulf of Georgia Cannery — 12138 Fourth Ave., Richmond
Admission: $138.88 per person

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