Vancouver's Boulevard Kitchen & Oyster Bar provides a distinctive showcase for the celebrated culinary vision of Executive Chef Alex Chen and redefines the fine art of dining with subtle, unexpected and playful approaches to cuisine, service and style. With an innovative approach that blends a respect for the past with a celebration of the present, Chen’s seafood-focused menu is grounded in classical technique and training, while artfully infusing casual West Coast flair and creative hints of his international influences. From the stylish dining room, seated oyster bar and craft-cocktail and champagne bar to the vintage-style lounge, private dining room and expansive wrap-around outdoor patio, Boulevard offers guests a wide range of culinary experiences — from early morning to late at night. A crossroads between a classic, European-styled bistro and contemporary bespoke style, the décor embraces local works of art, natural stone and imported Italian marble, up-cycled and refurbished antique chandeliers, white oak floors, violin veneer paneling and subtle accents of bronze and gold.
Chef Alex Chen Bio 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.