All-star chef lineup celebrates sustainably hand-harvested B.C. seafood at Steveston festival

The Divers' Catch Festival is returning for its second year, transforming Richmond's Gulf of Georgia Cannery into a showcase of B.C.'s most sustainable and least-known seafood treasures — geoduck, sea urchin (uni), and sea cucumber — all hand-harvested one at a time by experienced divers.

Following a sold-out inaugural event, the BC Dive Fisheries Society is bringing back the celebration with an expanded roster of 10 chefs: Ned Bell of Hatch Hospitality; Bo Li of The Fish Man; Bobby Milheron, culinary director at Wentworth Hospitality Group; Chanthy Yen of Touk and 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 of Masayoshi; Robin Kort 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.

Each chef will prepare dishes thoughtfully paired with local wines, beers, non-alcoholic beverages, and desserts. Beyond the food, guests will connect directly with the divers and harvesters who've spent decades building one of North America's most regulated and sustainable dive fisheries.

Jenice Yu, co-executive director of Divers' Catch, said: "British Columbia is known for some of the best seafood in the world. 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."

The festival takes place Saturday, Sept. 19, with two seatings: 5:30–7 p.m. and 7:30–9 p.m. at Gulf of Georgia Cannery, 12138 Fourth Ave., Richmond. Tickets are $138.88 per person (tax included).