Michel Escoffier, great-grandson of Auguste Escoffier, led the invitation-only society’s Vancouver ceremony at PICAchef.
Whistler chef Alex Chen was among five B.C. culinary and hospitality leaders inducted into Les Disciples Escoffier International during a September 18 ceremony at Pacific Institute of Culinary Arts on Granville Island.
Michel Escoffier, great-grandson of the legendary French chef Auguste Escoffier, personally led the induction. Chen, chef and partner at Wild Blue Restaurant + Cocktail Bar, received the society’s red sash for professional chefs alongside Yves Potvin, Katsuhito Inoue and Ben Kiely. Hospitality leader Sylvia Potvin received a blue sash.
Founded in 1954, Les Disciples Escoffier International is an invitation-only global society dedicated to preserving Auguste Escoffier’s culinary legacy. Often called the “King of Chefs and Chef of Kings,” Escoffier helped establish the modern kitchen brigade system and wrote the influential Le Guide Culinaire.
The organization now includes roughly 10,000 members across 45 delegations worldwide, bringing together chefs, hospitality professionals, sommeliers, producers and others committed to culinary education, mentorship and the advancement of gastronomy.
Recognition for Alex Chen
For Chen, the recognition connects to values that have shaped his career, from leading Team Canada to a top-10 finish at the 2013 Bocuse d’Or to his work at Boulevard Kitchen & Oyster Bar and, since 2022, Wild Blue in Whistler.
“Auguste Escoffier’s influence extends far beyond classical French cuisine,” Chen said in a statement. “His emphasis on discipline, organization, mentorship, and respect for the craft helped shape the modern culinary profession. These are principles I have carried throughout my career and continue to share with the next generation of chefs.”
At Wild Blue, Chen leads a Pacific Northwest-focused menu shaped by French and Italian influences. Since opening, the restaurant has received recognition from Air Canada enRoute, Vancouver Magazine and North America’s 50 Best Restaurants.
The other B.C. inductees
The other honourees reflect the breadth of B.C.’s food community. Yves Potvin is the classically trained chef and entrepreneur behind Yves Veggie Cuisine, Gardein and Konscious Foods. Katsuhito Inoue has taught French cuisine and pastry at PICAchef since 2003, while Ben Kiely, the school’s Senior Education Administrator and Lead Chef Instructor, has spent more than 13 years mentoring students after training in Michelin-starred European kitchens.
Sylvia Potvin, a former PICAchef president and co-owner who now serves as a hospitality leader and advisor, was recognized for her advocacy and industry leadership. Her work has included helping bring the MICHELIN Guide to Vancouver in partnership with Destination Vancouver.
The ceremony closed with a menu prepared by PICAchef’s Chef Lian and Chef Nathan, desserts by Chef Gary, and support from student volunteers. It was a fitting expression of the principle at the centre of Escoffier’s legacy: sharing knowledge and creating space for the next generation to thrive.
