Interior restaurant photo.JPG



Innovating flavor Since


Chef Richard started in the kitchen at 11 years old and never looked back. At age 20 he began his hospitality culinary career with Hyatt Hotels working his way up and fine tuning his skills at the Grand Hyatt Atlanta, Hyatt Regency Grand Cypress Orlando and Hyatt Regency New Orleans. 

In 2006 he lost everything to Hurricane Katrina and after a brief stint in Washington DC, found himself in South Florida joining Starwood Hotels & Resorts as the Executive Banquet Chef at the world renowned Westin Diplomat Resort & Spa. 

Over the next decade he would become Executive Chef at the W Midtown Atlanta, Food & Beverage Director at the Westin St. John Resort & Villas and Executive Chef at the W Washington DC. Shortly before his 10 year Anniversary with Starwood he packed up his knives to pursue his dream of opening his own restaurant. 

I walked away from the comfort and security of a Hotel Executive Chef position to do my own food, my way.  – Richard Wiggins. 

With his wife’s support and the help of his friends and family he relocated his family to Lecanto, FL and purchased the Rusty Duck in 2016, a local institution whose doors had been open for 27 years. Four months later, Katch Twenty Two was a reality. Located on Florida’s Gulf Coast, Katch Twenty Two represents Chef Richard’s love for the water and his passion for creative and delicious food. 

The menu features locally sourced seafood, as well as some of his favorite and most raved about dishes from his extensive 20 year hospitality career. A thoughtfully crafted beer and wine list completes the experience. The updated dining room exudes a welcoming vibe where you can take in the bustling energy of the kitchen while enjoying what is sure to be a remarkable culinary experience. 


Richard and Tiffany (4).JPG
Katch 22 by www.cvb-photography (3).jpg