Executive Chef — Signature Restaurants for the Sutton Place Hotel’s luxury brand, Alex Chen got his first taste of the restaurant industry in Vancouver while working as a dishwasher and busboy after emigrating with his family from Malaysia at the age of 13. From that auspicious start, Chen went on to build an impressive resume with more than a decade of experience at some of the most acclaimed hotel properties across North America, including the world-renowned Beverly Hills Hotel and Polo Lounge and Four Season Hotels in Toronto and Chicago.

 

A classically trained chef with a true taste for high-pressure culinary competitions, Chen led Team Canada to a top-10 finish at the 2013 Bocuse d’Or in Lyon, France prior to opening Boulevard Kitchen & Oyster Bar in 2014 and went on to claim top spot in both the 2015 and ’17 editions of the annual Gold Medal Plates regional championships in Victoria, BC, the gold medal at the 2018 Canadian Culinary Championships in Kelowna, BC and the prestigious Chef of the Year honours at the 2018 edition of the annual Vancouver Magazine Restaurant Awards.