Thank you to our team, guests, partners, and peers within the hospitality community for this year’s recognition 🏆
Executive Chef Roger Ma was named Chef of the Year at the 2026 Vancouver Magazine Awards, recognizing his continued leadership and contributions to Vancouver’s culinary community.
Boulevard also received Gold in Fine Dining and Bronze in Best Seafood, along with finalist recognition in Best Upscale Contemporary and Readers’ Choice: Best Downtown.
Additionally, it’s an honour to be named No. 59 on Canada’s 100 Best Restaurants list for 2026.
We’re grateful to everyone who continues to support and shape the Boulevard experience.
Chef Jay and Lizzy, coached by Chef Alex Chen, have taken home the Canadian Culinary Championship, triumphing through three demanding competitions that pushed creativity, technique, and endurance to the highest level.
The road to the title was anything but easy.
It was built on instinct, restraint, and countless quiet decisions made under pressure.
🍷 Mystery Wine Challenge
A Gamay poured… and a dish imagined in real time. Braised duck leg pasta, beet purée, and duck jus, crafted not just to stand on its own, but to listen to the wine and elevate it.
🔥 The Black Box
A table of unfamiliar ingredients. No safety net. Only trust in technique and creativity.
Two dishes emerged, deeply personal, boldly composed, and rooted in balance and intention.
One rich and grounding.
One bright, fermented, and layered.
Both a reflection of discipline meeting imagination.
👑 The Grand Finale
The moment everything led to.
Wingtat Canada Chicken Poulet Pressé, crispy, soulful, and unapologetically refined—anchored by gochujang-glazed chicken heart, silky liver mousse, and a jus built slowly with garlic and thyme-infused chicken fat. Paired with Tantalus Chardonnay (Okanagan Valley, East Kelowna Slopes), bringing elegance, tension, and harmony to the final plate.
This wasn’t just a competition.
It was months of work, trust between chefs, and belief in the process, culminating in one unforgettable finish.
An extraordinary performance from start to finish. Congratulations to our champions!!
Celebrating 40 years at The Sutton Place Hotel Vancouver with a special anniversary brunch at Boulevard Kitchen & Oyster Bar.
Over two weekends, Vancouver Magazine’s Chef of the Year Roger Ma and Executive Pastry Chef Kenta Takahashi present a three-course brunch experience alongside a reimagining of the hotel’s nostalgic Chocoholic buffet, complete with a flowing chocolate fountain and signature desserts.
May 30-31 & June 6-7. Reservations available via the link in our bio.
Still reliving last week’s Vancouver Magazine Restaurant Awards!
We’re honoured to see Executive Chef Roger Ma named Chef of the Year, and to see Boulevard take home Gold in Best Fine Dining.
These recognitions are a testament to the care, consistency, and craftsmanship of our entire team, who continue to show up within our four walls and are dedicated to shaping the Boulevard experience.
Thank you to our guests, peers, the wider hospitality community, and @vancouvermagazine for continuing to celebrate our industry in meaningful ways.
Proud of the team and inspired by what’s ahead!
Celebrating with Vancouver’s hospitality community following the 2026 Vancouver Magazine Restaurant Awards 🏆
Chef Roger Ma named Chef of the Year, with recognition in Fine Dining and Best Seafood.
Thank you to our team, guests, and community who continue to shape the experience at Boulevard
Celebrate Mother’s Day with brunch at Boulevard 💐
Three courses centred around the season, from West Coast seafood to brunch classics, and desserts by Executive Pastry Chef Kenta Takahashi.
Sunday, May 10 10:30 am-2:00 pm
Reservations available through the link in bio.
We’re honoured to be nominated by Vancouver Magazine across Best Fine Dining, Best Seafood, and Best Upscale Contemporary.
Thank you to the judges, our guests, partners, and the entire Boulevard team, whose care and craft shape the experience every day.
We look forward to celebrating Vancouver’s restaurant community at this year’s awards 🥂
A sweet finish, guided by intuition and seasons. Chef Kenta’s bon bon service is a rotating collection of current inspirations and expressions—thoughtful, precise, and ever-evolving. Each piece offers a final moment of creativity to end the experience.
#foodforfoodies #vancouverfoodie #feedyoursoul #sugarrush #goodmoodfood #instafoodie #feedfeed #thekitchn #devourpower #hungrycommunities #vancityfoodie #foodstagramming #foodiegrams #thebakefeed #myfoodporn #foodiesofinstagram #bakedgoods #yougottaeatthis #604foodie #igersvancouver #vanfoodie #dessertlovers #letseat #dessertofinstagram
Some things never leave the menu—for good reason. #iykyk
Our lemongrass chicken wings have been here since day one, tossed in Thai chili and caramel fish sauce—sweet, savoury, and just the right amount of heat.
From there, keep it going with baby gem lettuce wedges layered with crispy shallot, garlic, and parmesan, or keep it simple with mixed Perello and Castelvatrano olives.
Happy Hour, the BLVD way.
Available everyday from 3pm to 5pm.
#cocktailhour #happyhour
#igersvancouver #eatfamous #infatuation #zagat #dishedvan #f52grams #buzzfeedfood #plating #artofplating #eeeeeats #beautifulcuisines #huffposttaste #thekitchn #onthetable #downtownvancouver #dineoutvancouver #vancouverfoodie #buzzfeast #curiocityvan #vancityeats #yvreats #yvrfoodie #vancouvereats #scoutthis #eater #travelguide
Spring on a plate. Crisp radish, sweet peas, and fresh mint layered with shaved truffle manchego, all brought together with a vibrant green goddess dressing. Light, bright, and unmistakably seasonal.
#onthetable : spring harvest salad | radish, peas, truffle manchego, green goddess, mint
#igersvancouver #eatfamous #infatuation #zagat #dishedvan #f52grams #buzzfeedfood #plating #artofplating #eeeeeats #beautifulcuisines #huffposttaste #thekitchn #onthetable #downtownvancouver #vancouverfoodie #buzzfeast #curiocityvan #vancityeats #yvreats #yvrfoodie #vancouvereats #scoutthis #eater #travelguide
