Chef Roger Ma
Roger Ma began his career in the industry by helping to launch Fifty Two 80 Bistro & Bar at the Four Seasons Resort Whistler in 2004. From there, Roger became an integral part of the kitchen engine that drove a number of restaurants in esteemed chef Daniel Boulud’s empire. In 2006, Roger rose in the ranks at Boulud’s flagship restaurant, Daniel in New York, from chef de partie to banquet sous chef to sous chef. After six years, Roger took the role of corporate sous chef in Boulud’s Dinex Group and moved on to help open Café Boulud and dBar at the Four Seasons Toronto as well as Maison Boulud at the Ritz Carlton in Montreal before returning to his hometown of Vancouver. Roger is no stranger to accolades either, having claimed the top prize at the 2015 Vancouver Aquarium Ocean Wise™ Chowder Chowdown from a field of 14 chefs. In 2016, Roger also earned a podium finish at the 2016 Bocuse d’Or national finals.