Chef Ambassador Alex Chen
Alex Chen
Chef & Owner of Wild Blue / Leader Boulevard Kitchen & Oyster Bar
Chef Alex Chen is a celebrated culinary talent known for his dedication to excellence, deep-rooted family traditions, and competitive spirit. His career spans luxury hotels like the Beverly Hills Hotel and Four Seasons Toronto, but his crowning achievements include leading Boulevard Kitchen & Oyster Bar in Vancouver and launching Wild Blue in Whistler.
Born in Malaysia and raised in Vancouver, Alex started in the industry as a dishwasher, developing a passion for local ingredients and fine craftsmanship. He honed his skills under legendary mentors and went on to represent Canada at the Bocuse d’Or in 2013, win multiple Gold Medal Plates championships, and earn prestigious titles like Vancouver Magazine’s Chef of the Year.
A fierce competitor and culinary visionary, Alex made history as the first challenger to defeat an Iron Chef on Iron Chef Canada and is a recurring judge on Wall of Chefs. His restaurants have earned spots on Canada’s 100 Best, the Michelin Recommended list, and Air Canada’s Best New Restaurants rankings.
Despite his accolades, Alex’s greatest joy comes from cooking at home, where he continues to pass down his love for food and tradition to his family.
"What I love about All-Clad, because it’s stainless steel it’s nice and shiny and I’m not afraid to put it over light fire and charcoal. Simplicity is a vibe, but simple is not easy to achieve. It’s actually the hardest to achieve. Just serve it simple and right.”
- CHEF ALEX CHEN
All-Clad Must Haves
These are the pieces Chef Paul Kahan told us he can’t live without, both at home and in his restaurant kitchens.
Exclusive Recipes
Signature dishes developed by Paul Kahan using his favorite All-Clad cookware of course.
Pan Roasted
Walleye with Steamed Clams,
Spicy Sausage and Tomato Broth
A delicious Italian inspired seafood preparation combined with my favorite Midwestern lake fish.
Chicken Thighs with Pancetta,
Caramelized Onions and Charred Radicchio
Delicious, full-flavored, oven-to-table dish for the Fall.
Piquillo Pepper
Tomato Sauce
In classical French cooking, the term "mother sauce" refers to any one of five basic sauces, which are the starting points for creating an enless amount of recipes. This recipe is take on a classic 'sauce tomate' - one of the French mother sauces that has become the mother sauce of my award-winning restaurant, avec, for the last 19 years.
Restaurants
If in the area, stop by to enjoy some of Paul's culinary delights at any of his restaurants.
