Vancouver & Whistler, British Columbia
Inspired by excellence,
driven by passion.
Chef-Partner of Wild Blue Restaurant + Cocktail Bar, and Culinary Director of Boulevard Kitchen & Oyster Bar — Pacific Northwest cuisine built on classical discipline.
Born in Malaysia, raised in Vancouver — Alex's path ran through the Beverly Hills Hotel, the Polo Lounge, and Four Seasons kitchens in Toronto and Chicago before he built two of Canada's most decorated dining rooms.
Chef Alex Chen's culinary journey is a masterclass in precision, discipline, and an unwavering commitment to excellence — deeply informed by his cultural roots and the bounty of the Pacific Northwest.
In 2014 he launched Boulevard Kitchen & Oyster Bar; in 2022 he opened Wild Blue in Whistler. Along the way: a Top-10 finish at the Bocuse d'Or, a win over an Iron Chef, and a seat as judge on Top Chef Canada.
The Full Story →
Wild Blue Restaurant + Cocktail Bar
Upscale, seafood-forward dining in Whistler Village, where coastal influences from Italy, France, and the Pacific Northwest meet the mountains. Recognized among North America's 50 Best Restaurants, 2026.
“I'm part of their development, their views on an entire industry, on their ability to pay rent. I'm the father figure, the coach, the big brother.”Chef Alex Chen — on mentorship
A career, served in courses.
Bocuse d'Or, Lyon
Led Team Canada to a Top-10 finish at the world's most demanding culinary competition.
Iron Chef Canada
Became the first challenger to defeat an Iron Chef on the show's inaugural season.
Canadian Culinary Championships
Gold medal, following regional Gold Medal Plates wins in 2015 and 2017.
Pinnacle Chef of the Year
Recognized for leadership at Boulevard Kitchen & Oyster Bar.
BC Restaurant Hall of Fame
Inducted as a "Local Hero," alongside the first of three consecutive Best Whistler wins for Wild Blue.
Best Fine Dining, Vancouver Magazine
Boulevard named Best Fine Dining; Wild Blue named Best Whistler for the third year running.