For nearly 20 years, Chef Keith Rhodes has been a cornerstone of Wilmington's growing culinary scene, known for his seafood-centric cuisine and commitment to local ingredients.
He opened Catch in 2006 with an organic approach to the kitchen – bringing the best of North Carolina's seafood and produce straight to the table. Rhodes made history as the first African American in North Carolina to be nominated for a James Beard Award and was the first African American chef from the state to compete on a major national cooking competition show (“Top Chef,” Season 9). A true pioneer, he has been at the forefront of the farm-to-table movement in the region long before it became a culinary trend.
Read on to discover more about Chef Rhodes' culinary journey:
What led to your decision to open Catch in Wilmington?
As a late teen, I knew I wanted to open a restaurant in Eastern North Carolina. Growing up as a vegetarian, I envisioned a place that focused on plant-based dishes. However, at the time, I didn’t think the area was ready for that. Catch became the happy medium – a pescatarian restaurant that highlighted vegetables with just enough seafood to tie it all together. And luckily for us, it worked.
Can you describe your culinary philosophy and the thought process behind Catch?
When we opened Catch, our primary goal was to shine a light on the incredible farmers and fishermen in the Wilmington area. From the beginning, we’ve been committed to sourcing local herbs, vegetables and seasonal seafood – and to building lasting relationships with the people behind that work. We wanted Catch to be more than just a place to enjoy great food. It’s a space where guests can learn about the value of eating locally and supporting their community. Our customers know exactly where their food comes from and who their dollars are supporting. At its core, Catch is meant to nourish not just the body but the mind.
Although the Catch menu features seasonal ingredients, can you highlight some standout dishes and menu items that you consider must-tries for visitors?
One dish that’s been on the menu since day one – almost 18 years now – is our sweet potato salad. The sweet potatoes are diced and fried, then topped with fresh baby spinach, seasonal fruit, goat cheese and a honey-shallot vinaigrette. It’s remained a guest favorite over the years, with a few seasonal modifications here and there. Our crab cakes are award-winning and definitely a must-try. We make them with all blue crab meat, using local crab whenever possible. Guests keep coming back for them, but I always encourage people to try a little bit of everything.
As a seasonal restaurant, the menu changes throughout the year, so you may not find the same dish every time you visit. That’s part of what makes dining at Catch so special. Some of our guests vacation here annually and look forward to ordering a favorite dish that’s in season. Others may visit at different times and discover something completely new. Our asparagus salad, for example, is only served for a few weeks in April.
Can you describe the atmosphere at Catch and how you want your guests to feel when they dine there?
Coastal casual. While we focus on great food and craft cocktails, our atmosphere is relaxed and welcoming to everyone. You might see a group dressed in suits or dresses at one table, and right behind them, someone in board shorts and sandals. Creating an inclusive, comfortable dining experience for all guests is just as important to us as the food we serve.
The Catch food truck has been named one of the best in Wilmington multiple times. What inspired you to take your food on the road and become one of the first in the local food truck scene?
Over time, Catch turned into a celebratory spot – a place reserved for birthdays, anniversaries and other meaningful celebrations. While we love being part of those moments, we also wanted to create something more inclusive, allowing more people in our community to experience what we do. The food truck gave us the opportunity to feed and connect with people who might not have normally walked through our restaurant's doors. It's all about offering high-quality food at a more accessible price point so that everyone can enjoy it.
How has the city itself influenced/complemented your vision for Catch?
Wilmington has really grown since we opened Catch – and by grown, I mean it’s matured in many ways. The folks who have migrated here and the younger generation have come to truly appreciate the value of local terroir. What we do, our vision and the integrity with which we approach food have all been embraced by the community. Our community in Wilmington has allowed us to be everything we’ve aimed to be, and they continue to value our food artistry.Our food artistry continues to be valued, and for everything we’ve aimed to be, Wilmington has allowed us to do so.
Are there any farms, fishermen or purveyors with which you're especially proud to work?
Absolutely. We’re proud to work with Captain John Mallette of Southern Breeze Seafood and love partnering with Anna Shellum of Shell'em Seafood. They’ve been great to work with over the years. We also work closely with the team at Feast Down East, a local farm cooperative that connects us with a vast network of regional growers. Through them, we’re able to support farms like Red Beard Farms and Brick Farms. Even if we don’t buy directly from each farm, we’re still contributing to the local growers through that umbrella. It’s all about keeping it local and building strong relationships
Your menu focuses on seasonal, coastal cuisine. How do you decide what to feature each season?
The answer is right in the question – we feature what's in season, and that really depends on Mother Nature. For example, this year has been great for strawberries, so we're using them as much as possible – from our strawberry crab salad to garnishes and even in cocktails. If strawberries weren't in season, we would do something entirely different based on what's available locally. Our experience helps us anticipate what will be in season and plan ahead, but sometimes, you never know.
In your opinion, what sets Wilmington's culinary scene apart from other cities and coastal destinations?
The strength of our local food partnerships – including fishermen, farmers and folks working in the fields – plays a key role in what we do. Our proximity to the ocean is an added bonus. The waters are pristine, and so is our community's approach to agriculture. That makes a big difference in the quality of the food we're able to serve. The assurance that our land and waters are being cared for gives both the land and animals a chance to thrive, and we all benefit from that. Wilmingtonians also recognize the value of that, helping the local food scene truly flourish.
How would you recommend visitors start exploring Wilmington’s local food scene?
Start by paying a visit to Chef Brandon Shepard of Shepard’s Barbecue in the Cargo District - you wont be disapointed. Chef Sam Cohoon of Savorez is also creating some incredible culinary experiences with exceptional flavor and presentation that are definitely worth checking out.
For those looking to cook with fresh seafood or are just curious, Seaview Market is a must-visit. I also love Biggers Market on Market Street – it's perfect for picking up local novelties like sauces, jams and fresh produce. One of my personal favorites, which people might not expect, is Bento Box in The Forum. They always keep things super fresh.
What are some of your favorite things to do in Wilmington and its surrounding beaches?
Personally, I love going to Carolina Beach. The area is growing, and everything happening along the Carolina Beach Boardwalk makes it great for some family-friendly fun. I also enjoy hanging out in downtown Wilmington. The Riverwalk is absolutely magnificent and the perfect spot for a rooftop drink.
How would you describe Wilmington to someone visiting for the first time?
If you love the coast, friendly people and great food, Wilmington is well worth the visit. The city is rich in history, with plenty of multicultural and historical sites to explore, plus many interesting stories and landmarks around town. The beautiful beaches – Carolina Beach, Kure Beach and Wrightsville Beach – are an added bonus.
