2018 Canadian Culinary Champion Chef Alex Chen, a native of Canada, applies a culinary philosophy centered on modern North American cuisine founded in classic French technique. Prior to opening the Boulevard Kitchen & Oyster Bar, he completed his journey to the Bocuse d’Or 2013 held in France.
A culinary professional with a decade of experience at some of the finest hotel properties in North America, Chef Chen was responsible for all dining operations at The Beverly Hills Hotel, a Mobil Five Star, AAA Five Diamond property, which includes the world renowned and legendary Polo Lounge. He led a culinary team consisting of sixty cooks and nine Sous Chefs, his responsibilities also included menu creation, menu implementation, and kitchen operations for The Cabana Café, The Fountain Coffee Room, Bar NINETEEN12, In–Room Dining, Special Events, and Off–Site Catering
Chef Chen joined The Beverly Hills Hotel as Executive Sous Chef in 2005. Prior to his arrival at the hotel, Chef Chen was appointed Senior Sous Chef at the Four Seasons Hotel Chicago, also a Mobil Five Star, AAA Five Diamond property. Before this assignment, he served at the Four Seasons Hotel Toronto, starting in 2001 as Chef de Cuisine in Studio Café, the extremely successful restaurant of the Four Seasons’ flagship property.
Chef Chen built his strong culinary foundation by studying culinary arts at Vancouver Community College in British Columbia, Canada, graduating with distinction and certification in 1999. Throughout his culinary career, Chef Chen has participated in numerous culinary competitions where he consistently placed first, a testament to his culinary talent.
Chef Chen came back in his hometown of Vancouver, B.C. and, after competing in the Bocuse d’Or 2013,took the reigns as Executive Chef at Boulevard Kitchen & Oyster Bar, which opened in the iconic Vancouver’s Sutton Place Hotel in July 2014.