GOODS from Boulevard Kitchen & Oyster Bar
Vancouver, BC | Boulevard Kitchen & Oyster Bar’s Executive Chef, Roger Ma, emerged victorious after intense competitions against twelve gold medal-winning chefs from across Canada. Ma earned his place at the contest after winning the Vancouver edition of Canada’s Great Kitchen Party last fall.
Serving an elevated dish that featured honey mussel “gratinée,” foraged bull kelp, sea urchin custard, Yukon potato and scallion terrine and manila clam emulsion, Ma took top honours at last night’s grand finale at Ottawa’s Shaw Centre.
Head judge James Chatto explained Ma’s dish as “so meticulous, so thoughtful, yet vivid and alive. The flavours were rich, interesting and clear — it was Vancouver on a plate.” This description is identical to Ma’s intention in creating this award winning plate. Entitled BC Coastal Terroir, the ocean inspired dish is simply “who I am and where I’m from,” shares Ma.
The Canadian Culinary Championships is a two-day event, featuring three competitions – Mystery Wine Pairing, Black Box and Grand Finale – to name a final winner in the season-long series. Twelve cities across Canada staged high-stakes culinary competitions at Canada’s Great Kitchen Party. Each stop sees up to ten chefs compete for regional gold by creating their dish of choice – with wine, beer or spirit pairing – to a panel of established judges.
With a grip on his trophy and a gold medal around his neck, Ma was elated post victory, describing the experience as “unbelievable,” while quickly crediting the support of his team both in Ottawa and back at Boulevard. Ma’s whole family was in Ottawa to lend their support to the talented, laser-focused chef.
This accolade joins Ma’s major role in Boulevard’s repeat gold-medal wins in the Best Seafood category at the 2018 and 2019 editions of the prestigious annual Vancouver Magazine Restaurant Awards, the No. 31 spot on the esteemed annual ranking of Canada’s 100 Best Restaurants, and a feature in the 50 Best Discovery list.
Back at Boulevard, leader, mentor and Signature Restaurant’s Executive Chef Alex Chen, no stranger to dominating culinary competitions himself, is thrilled with Ma’s win. “I am extremely proud of Roger,” shares Chen. “As our brigade continues this spirit of competition, it validates the quality of Boulevard’s mentorship including resources, experience, and commitment.”
Don’t Miss Alex Chen on Food Network Canada’s Brand New Show – Wall of Chefs – Starting Feb 3
Chen will be joining a panel of a dozen of Canada’s Best Chefs – AKA “The Wall” – on the culinary network’s latest primetime competition series. This new format will test the skill and nerves of Canada’s home cooks as they battle in the Wall of Chefs kitchen, under the towering shadow of twelve of the country’s best chefs known as “The Wall”. Chen will be in episodes airing February 10, March 2 and April 6, where Chen’s steak au poivre dish will serve as contestant inspiration.
ABOUT BOULEVARD KITCHEN & OYSTER BAR | Located in the heart of downtown Vancouver, Boulevard Kitchen & Oyster Bar redefines the fine art of dining with subtle, unexpected and playful approaches to cuisine, service and style. From the all-star front-of-house team to the acute attention to detail in design to the understated elegance of the restaurant’s seafood-focused cuisine infused with casual West Coast flair, Boulevard sets forth an uncompromising standard of excellence guaranteed to capture the attention of food-savvy Vancouver residents and visitors on plate and palate alike. Paired with exceptional service, a wide-ranging selection of wine and cocktails and true European ambiance in a traditional-yet-modern setting, Boulevard — winner of the 2018 Vancouver Magazine Restaurant Awards for Best Seafood, Best Upscale and Chef of the Year (Alex Chen), one of Canada’s 100 Best Restaurants 2019 and Where To Dine Vancouver’s 2019 choice for Best Hotel Dining — offers breakfast (6:30 to 11 a.m.), lunch (11 a.m. to 3 p.m.), dinner (5 to 10 p.m.) and late-night service until 1 a.m. in its adjacent Gerard Lounge seven days a week, as well as weekend brunch from 11 a.m. to 3 p.m. and happy hour from 3 p.m. to 5:30 p.m.