Alex Chen

Vancouver, BC

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

“With his return, Chef Alex brings back to Vancouver a wealth of experience in the culinary arts, including the honour of competing as Canada’s sole representative at the revered Bocuse d’Or international culinary competition in France and his coveted position as Executive Chef at the famous Beverly Hills Hotel in Los Angeles.”

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.

#Paletteforyourpalate
TEALEAVES X PANTONE
Welcome to #PaletteForYourPalate, An Exhibition of Tea + Color + Mood. Over the next two months we will be releasing 20+ culinary and mixology films inspired by the Pantone Color Institute and our new Whole Lead Pyramid Teabags. Here's a teaser to get you started, and we hope you enjoy this tour of taste and color.
COLOR IN SIGHT: A DOCUMENTARY ON THE DETAILS OF COLOR IN DESIGN
“There are many products that are well designed, but don't get the traction they deserve because the color's not right." In an increasingly digitally connected world, research has shown that the average human attention span has fallen to eight seconds- one second less than that of the goldfish. With such a competitive landscape, only the best brands can convey their message and connect with people almost instantaneously. Color In Sight brings together 11 experts of industry, gathered around one powerful, little detail: color. We explore how top brands—ranging from Nike and Pantone to OPI and Herman Miller—think about and use color in the most effective and compelling way. By hearing their own experiences, the goal is to bring about an appreciation for the detail of color selection and how it can have a large impact on the perception of products and services enjoyed by many.

Tea in recipe
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