Alex Chen’s culinary vision is an inspired recipe of family tradition, classical technique and training and an artful infusion of casual West Coast flair and creative hints of his international influences.
Boulevard’s opening in July 2014 marked Alex’s official return to his hometown of Vancouver after charting a top-10 finish representing Canada at the prestigious Bocuse d’Or culinary competition in Lyon, France in 2013. Alex previously spent six years as the executive chef of the legendary Polo Lounge at the Beverly Hills Hotel and held the roles of senior sous chef at the Four Seasons Hotel Chicago and chef de cuisine at the Four Seasons Hotel Toronto. In 2015, Alex set the gold standard at the 10th annual Gold Medal Plates competition in Victoria, winning the title of regional champion and the honour of representing B.C. at the Canadian Culinary Championships in Kelowna in February of 2016.
From his childhood roots in Malaysia to his apprenticeship under Chef Robert Sulatycky at the Wedgewood Hotel in Vancouver to his time in California, the Pacific Rim and West Coast regions have helped form the basis for Alex’s innovative signature style, as well as his love for seafood. So, too, has his emphasis on sourcing the best fresh, local and in-season ingredients to accent his dishes.
“I’m constantly inspired by the notion of generating a conversation about a dish or the enjoyment that can be had when someone takes that first bite and not only does it deliver flavour but rises up to exceed expectations,” says Alex. “I think it’s important that when a guest visits Boulevard that they experience lasting impressions. At Boulevard, we invite them to ask questions and be engaged.”