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 many 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. In 2014, Roger returned to his hometown of Vancouver to help open Boulevard Kitchen &
Oyster Bar. 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 Bocuse d’Or national finals and won the Vancouver Curry Cup. Most recently, he
helped lead the Boulevard back-of-house team to a gold-medal win in the Best Seafood category at the
2018 edition of the prestigious annual Vancouver Magazine Restaurant Awards.