Boulevard Kitchen & Oyster Bar at The Clubhouse | In Partnership with Canada's 100 Best

Vancouver’s Award-Winning Coastal Cuisine Comes to Haida Gwaii

This September, The West Coast Fishing Club is delighted to welcome Boulevard Kitchen & Oyster Bar for a special culinary residency in partnership with Canada’s 100 Best. Known for its refined coastal cuisine, world-class seafood program, and award-winning culinary team, Boulevard is one of Vancouver’s most celebrated restaurants.

Led by Chef Roger Ma and Chef Alex Chen, Boulevard brings a polished yet approachable dining style rooted in French technique and elevated with Pacific Northwest flavours—perfectly aligned with the spirit of The Clubhouse.

What to Expect

Signature Multi-Course Dinners - Experience a series of unforgettable dinners inspired by Boulevard’s celebrated seafood-forward style, featuring pristine local ingredients and expertly layered flavours.

Behind-the-Scenes Access - Guests will have opportunities to interact with Chef Ma and the Boulevard culinary team, gaining insight into their creative philosophy and techniques.

Fishing & Exploration by Day - Enjoy full days on the water before returning to The Clubhouse for evenings of elevated coastal dining among fellow guests and culinary enthusiasts.

About Boulevard Kitchen & Oyster Bar

Located in Vancouver’s downtown core, Boulevard Kitchen & Oyster Bar reimagines West Coast dining with a refined approach to seasonal ingredients, contemporary technique, and thoughtful presentation. Our Michelin-recommended cuisine reflects a commitment to craftsmanship and creativity, delivering elevated dining experiences that celebrate the very best of British Columbiaʼs land and sea.

Guided by Executive Chef Roger Ma, Executive Pastry Chef Kenta Takahashi, and Executive General Manager Lisa Haley, Boulevard continues to set a national standard of excellence. The restaurant’s culinary legacy was established by Chef Alex Chen, who opened Boulevard in 2014 and helped shape its enduring philosophy of precision, elegance, and innovation. Boulevard’s culinary program has earned multiple distinctions, including a Michelin recommendation and top honours at the 2024 Vancouver Magazine Restaurant Awards for Best Seafood (Gold), Best West Coast (Silver), and Pastry Chef of the Year. Chef Alex Chen’s victory on Iron Chef Canada further underscores the restaurant’s depth of talent and commitment to excellence.

Boulevard Kitchen & Oyster Bar is ranked #55 on the 2025 Canada’s 100 Best list, recognizing its refined West Coast cuisine and its continued influence on Vancouver’s dining scene.

About Chef Alex Chen

Defined by understated finesse, classical French technique, and a calm precision under pressure, Chef Alex Chen is one of Canada’s most respected culinary leaders. His cuisine reflects discipline, technical excellence, and a deep respect for tradition, balanced by the competitive drive that has shaped his career on both national and international stages.

A classically trained chef, Alex led Team Canada to a top-10 finish at the prestigious Bocuse d’Or in Lyon in 2013. In 2014, he opened Boulevard Kitchen & Oyster Bar, helping establish it as one of Vancouver’s most celebrated dining destinations. His accolades include multiple Gold Medal Plates championships, gold at the Canadian Culinary Championships, and Vancouver Magazine’s Chef of the Year, alongside numerous restaurant honours for Boulevard.

In 2018, Alex made history as the first challenger to defeat an Iron Chef on Iron Chef Canada, further cementing his reputation for composure and precision under pressure. His leadership has continued to earn national and international recognition, including rankings on Canada’s 100 Best Restaurants and The World’s 50 Best Discovery platform. Today, Alex remains deeply engaged in mentorship and leadership, drawing on his global competitive experience and his enduring connection to Vancouver’s exceptional seafood and agricultural bounty.

About Chef Roger Ma

Born and raised in Vancouver, Chef Roger Ma brings a globally informed perspective to Boulevard Kitchen & Oyster Bar, grounded in classical French technique and shaped by experience in some of North America’s most exacting kitchens. His cuisine is defined by precision, seasonality, and a deep respect for ingredients, executed with clarity and restraint.

Roger began his career at the Four Seasons Resort Whistler before moving to New York City, where he spent six formative years at Chef Daniel Boulud’s two-Michelin-star Restaurant Daniel, rising through the ranks and absorbing the uncompromising standards of contemporary French cuisine. He later served as Corporate Sous Chef for The Dinex Group, contributing to the openings of Café Boulud and d|bar in Toronto and Maison Boulud in Montreal.

Returning to Vancouver in 2014 as part of Boulevard’s opening team, Roger was promoted to Executive Chef in 2018. Under his leadership, Boulevard has earned top honours including Restaurant of the Year, Best Seafood, a Michelin Recommendation, and a Top 10 ranking on Canada’s 100 Best Restaurants list. Individually, Roger has claimed gold at the Canadian Culinary Championships and been recognized as Chef of the Year, continuing to lead Boulevard with a collaborative, disciplined approach that interprets Vancouver through every dish.

Reserve Your Spot

To join this culinary experience, please contact our Guest Services team at 1.888.432.6666 or click here to submit an online inquiry.

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