Remm shares how he built Catch Hospitality Group into a global brand by scaling authenticity, culture, and genuine hospitality.
Eugene Remm, co-founder of Catch Hospitality Group, has always treated every guest as if they are the most important person in the room. It’s this ability to hone in on the experience — scaling ethos without losing authenticity — that Remm believes led to his success from being a nightlife promoter to building one of the most recognizable restaurant brands in the country.
“I still get excited every day. … Success is a rarity, it’s not a given. To walk into a store and see everything actually work, it often blows my mind,” Remm told Rich Kleiman in the latest episode of Boardroom Talks. “Some people are super surprised when something doesn’t work. I’m surprised the other way.”
Remm and Kleiman discuss how Catch began as a small concept in New York and evolved into a global brand by prioritizing culture, consistency, and the right partnerships. From the beginning, Remm says, the goal wasn’t just to serve food; it was to create a feeling. That meant obsessing over every detail, from lighting and music to how guests were greeted at the door. Over time, that attention to detail became the DNA of the brand.
He emphasizes the value of patience in business, the need to adapt to changing customer expectations, and the balance between ambition and humility. Success, Remm explains, isn’t just about expansion; it’s about knowing when to say no and protecting what makes the concept special.
“We hire people who care. It’s not about being cool as a team, it’s about making sure the guests have a truly great experience,” he said. “Those are the three pillars of our company — food, service, vibe. The key is, can you hit on all three and treat them all with the dignity and respect they deserve?”
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The conversation also touches on leadership, with Remm noting that the best teams thrive on trust and clear communication. As Catch has grown, so has his approach to management, shifting from doing everything himself to empowering others to take ownership of the vision. His perspective combines hospitality principles with startup sensibilities, emphasizing being nimble, intentional, and always audience-first.
Ultimately, Remm’s story is one of evolution, of transforming a single restaurant into a cultural brand without ever losing sight of what made it successful in the first place: genuine connection, consistency, and care. Be sure to catch the full conversation between Remm and Kleiman on Boardroom’s YouTube page.
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