THE ARTFUL ROGER: BOULEVARD KITCHEN & OYSTER BAR’S
Big Win Another Honour in a String of Recent Accolades For Boulevard Kitchen Tandem
Boulevard Kitchen & Oyster Bar Chef de Cuisine Roger Ma captivated palates at the 3rd Annual Curry Cup in Vancouver last night, marking yet another win in a succession of culinary competition victories for the kitchen team.
Ma, who prepared a Balinese Chicken Curry with Lemon Basil Yogurt, Lawar Awan, Jasmine Rice and Crispy Chicken Crackle as his entry, beat out seven other top local chefs and was awarded the judges’ choice at the event, which was presented by the Chef’s Table Society of BC and held at Heritage Hall.
Taking top spot in a culinary competition is nothing new to the kitchen team at Boulevard — Ma claimed victory amongst a field of 14 chefs at the 2015 Vancouver Aquarium Ocean Wise Chowder Chowdown in November only days before Boulevard Executive Chef Alex Chen grabbed the regional gold at the 10th anniversary of the Gold Medal Plates in Victoria, BC.
“It was a great night and fun opportunity to compete amongst peers and put our creativity to the test,” says Ma, who drew inspiration for his winning dish from his recent honeymoon in Bali. “I’m proud of everything our team has accomplished in the past year and am looking forward to keeping the momentum going in 2016.”
Ma will follow in the footsteps of Chen on April 27 when he competes in the Canadian Culinary Foundation Bocuse d’Or Canada 2016 National Selection Competition in Toronto, where the winner will move on to represent Canada on the global stage in Lyon, France in 2019. Chen previously led Team Canada to a top-10 finish at the biennial culinary competition in 2013.
“We’re all extremely proud of Roger’s wins and look forward to supporting him as he takes part in the Bocuse d’Or National Selection Competition,” said Chen. “Roger is a true talent and it’s an honour to work alongside him in the Boulevard kitchen.”
Before joining the opening team at Boulevard, Ma was an integral part of the back-of-house engine that drove a number of restaurants in esteemed chef Daniel Boulud’s empire. Ma was sous chef at Boulud’s flagship Daniel in New York before taking on the role of corporate sous chef in Boulud’s Dinex Group, opening Café Boulud and dBar at the Four Seasons Toronto as well as Maison Boulud at the Ritz Carlton in Montreal.
ABOUT BOULEVARD KITCHEN & OYSTER BAR | Located at the iconic Sutton Place Hotel in the heart of downtown Vancouver, Boulevard Kitchen & Oyster Bar provides a unique showcase for the culinary vision of Executive Chef Alex Chen. 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. Paired with exceptional service, a wide-ranging selection of wine and cocktails and true European ambiance in a traditional-yet-modern setting, Boulevard offers breakfast (6:30 to 11 a.m.), lunch (11 a.m. to 4 p.m.), dinner (5 to 11 p.m.) and late night service until 1 a.m. seven days a week, as well as weekend brunch from 11 a.m. to 3 p.m. and Happy Hour from 3 p.m. to 6 p.m. daily.
845 Burrard Street, Vancouver, BC V6Z 2K6 | (604) 642-2900 | boulevardvancouver.ca
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