GOODS from Boulevard Kitchen & Oyster Bar
Vancouver, BC | Boulevard Kitchen & Oyster Bar Executive Chef Alex Chen and Chef de Cuisine Roger Ma — acclaimed culinary colleagues who have anchored the back-of-house team at Boulevard since its inception in 2014 — have been promoted to new key roles within the restaurant and beyond.
Before winning gold at the 2018 Canadian Culinary Championships, Chen helmed kitchens at the world-renowned Beverly Hills and Polo Lounge and Four Seasons Hotels in Toronto and Chicago prior to opening Boulevard at The Sutton Place Hotel Vancouver in 2014. Chen will now take on the role of Executive Chef – Signature Restaurants for Sutton’s luxury brand, where he will also drive menu and restaurant development for its current and future properties, while continuing to be based at Boulevard to maintain a mentorship role and oversee private and custom menu creation.
Ma, who began his career at the Four Seasons Resort Whistler in 2004 before embarking on an eight-year tenure as Executive Sous Chef for renowned chef and restaurateur Daniel Boulud at his eponymous Michelin three-star Daniel in New York, will now step into the role of Executive Chef.
In the past few years, Chen and Ma have bolstered their culinary resumes in fine style. Chen, who led Team Canada to a top-10 finish at the prestigious Bocuse d’Or competition in France in 2013, won Gold Medal Plates BC regional titles in 2015 and ’17 as well as the national Canadian Culinary Championship crown in February. Ma, meanwhile, claimed top spot in both the 2015 Vancouver Aquarium Ocean Wise Chowder Chowdown and the 2016 Vancouver Curry Cup, while also earning a podium finish at the 2016 Bocuse d’Or national finals. Ma further proved his mettle as a key member of Boulevard’s winning teams at both Gold Medal Plates and the Canadian Culinary Championships.
“Alex and Roger’s partnership at Boulevard has been inseparable from the success of the restaurant,” says Boulevard Kitchen & Oyster Bar Executive General Manager JP Potters. “Roger’s leadership, contribution to the menu and calm demeanour has played a huge role in helping shape Boulevard into an iconic restaurant within Vancouver and beyond.”
“This is a huge honour for both myself and Roger,” says Chen. “We look forward to continuing our partnership and working relationship and I’m incredibly excited to see him continue to build on Boulevard’s reputation for culinary excellence.”