7seas is a proud sponsor of Chef Alex Chen’s quest for the Bocuse d’Or. Chef Alex Chen is the Canadian representative vying for the 2013 Bocuse d’Or. Held every two years, the Bocuse d’Or, “le Concours mondial de la cuisine” or World Cooking Contest is one of if not the most distinguished world chef championships. Named for French chef Paul Bocuse, the event takes place during two days near the end of January in Lyon, France.
More about Chef Chen:
A culinary professional with a decade of experience at some of the finest hotel properties in North America, Chef Chen was responsible for all dining operations at The Beverly Hills Hotel, a Mobil Five Star, AAA Five Diamond property, which includes the world renowned and legendary Polo Lounge. He led a culinary team consisting of sixty cooks and nine sous chefs, his responsibilities also included menu creation, menu implementation, and kitchen operations for The Cabana Café, The Fountain Coffee Room, Bar NINETEEN12, In-Room Dining, Special Events, and Off-Site Catering.
Chef Chen joined The Beverly Hills Hotel as Executive Sous Chef in 2005. Prior to his arrival at the hotel, Chef Chen was appointed Senior Sous Chef at the Four Seasons Hotel Chicago, also a Mobil Five Star, AAA Five Diamond property. Before this assignment, he served at the Four Seasons Hotel Toronto, starting in 2001 as Chef de Cuisine in Studio Café, the extremely successful restaurant of the Four Season’s flagship property.
Chef Chen built his strong culinary foundation by studying culinary arts at Vancouver Community College in British Columbia, Canada, graduating with distinction and certification in 1999. Throughout his culinary career, Chef Chen has participated in numerous culinary competitions where he consistently placed first, a testament to his culinary talent.
Chef Chen is back in his hometown of Vancouver, BC and is dedicating the majority of his time to training for the Bocuse d’Or. He is also working with Moxie’s Classic Grill as a culinary architect. When he is not cooking or training, Chef Chen spends his time with his 3 1/2 year old daughter, Isabelle, his 1 yr old son, Ethan and his wife, Liz.
Growing up with a very large family, gatherings and special occasion are often celebrated through food. Eating well is a part of the Chinese culture. His mom, grandma and aunties are all very good home cooks. The kitchen is where where Chef Chen finds his peace, freedom to create and satisfaction for “hunger”. Robert Sulatycky will always be the most important figure who has shaped his career. He was the one Chef Chen apprenticed under and he introduced him to the world of Bocuse d’Or. He also loves cook books by Alain Ducasse, Thomas Keller and Joël Robouchon as they feature recipes which are classic yet modern.
His culinary style is a balance of both classic and modern techniques infused with big bold flavor. He has respect for the past while staying both current and modern. Depending on the season or the occasion, Chef Chen loves cooking most protein on the bones, whether it is a whole fish, leg of lamb, pork ribs or chicken. He also enjoys recreating childhood dishes by his mother or just whatever is in season at the market.
Follow Chef Alex Chen’s journey by following him on Twitter: @chefalexchen or Facebook: Facebook.com/pages/Chef-Alex-Chen/117317528295394. We will also update our followers on Chef Alex’s journey every few weeks leading up to the January 2013 competition.