Chef Jay Park’s Championship Menu at Boulevard Kitchen Vancouver
For a limited time this March, Vancouver diners can taste the dishes that earned Chef Jay Park of Boulevard Kitchen & Oyster Bar the title of Canada’s Culinary Champion.
Beginning March 12, Boulevard is presenting a special tasting menu featuring the award-winning dishes Park created for the 2026 Canadian Culinary Championship, one of the country’s most prestigious culinary competitions. The menu will be available for a limited run and served while ingredients last.
For Vancouver food lovers, it’s a rare opportunity to experience the exact dishes that impressed judges at the national competition — without leaving the city.
From Ottawa’s Kitchen Party to Vancouver’s Table
Each year, the Canadian Culinary Championship brings together ten of Canada’s top chefs, each representing a different region after winning a qualifying competition. The event culminates in Ottawa during the Great Canadian Kitchen Party, a multi-day celebration of Canadian cuisine, wine, and culture that also raises funds for music education programs across the country.
The championship unfolds across several high-pressure challenges designed to test every aspect of a chef’s skill.
First comes the Mystery Wine challenge, where chefs must create a dish to pair with an unknown wine revealed moments before the clock starts ticking. Next is the Black Box challenge, where competitors have just one hour to craft two dishes from surprise ingredients. The competition culminates in the Grand Finale, where chefs present a carefully developed signature dish that reflects their culinary identity.
In January 2026, Chef Jay Park emerged as the national gold medalist, earning the title of Canada’s Culinary Champion with a dish that judges praised for both technical precision and emotional storytelling.
Now Vancouver diners can experience that winning dish firsthand.
Jay Park’s Journey
The centrepiece of Boulevard’s special menu is “Jay Park’s Journey,” a multi-element exploration of Wingtat Canada chicken that reflects the chef’s technique, cultural influences, and culinary philosophy.
Rather than presenting chicken in a single form, Park uses a range of preparations to highlight the ingredient’s versatility.
The tasting begins with Poulet Pressé, featuring braised thigh, five-spice breast, chicken liver terrine, and consommé gelée.
A binchotan-grilled chicken heart finished with gochujang glaze brings bold flavour and a nod to Korean culinary tradition, while a crispy chicken skin tartlet filled with chicken liver mousse and quince jam adds texture and richness.
A playful butternut globe with brioche disk and radicchio jam introduces sweetness and contrast, while the smoked egg yolk ring — a symbolic element representing the circle of life — anchors the dish conceptually.
The experience concludes with a deeply flavoured chicken jus infused with sherry, Madeira, garlic, thyme, and chicken fat.
The dish can be paired with Tantalus Chardonnay from the Okanagan Valley, whose crisp apple and mineral notes complement the layered preparations.
The Mystery Wine Dish
Also available on the Boulevard menu is the dish Chef Park created for the competition’s Mystery Wine challenge.
The Braised Duck Leg Crown Pasta pairs tender duck with beet purée, Grana Padano, and duck jus, designed to harmonize with a revealed bottle of Meyer Family Vineyards Pinot Noir from the Okanagan Valley.
Guests can also add black truffle for an extra indulgent finish.
About Chef Jay Park
Chef Jay Park is the Chef de Cuisine at Boulevard Kitchen & Oyster Bar, one of Vancouver’s most celebrated restaurants and a long-time standout in the city’s fine dining scene.
Originally from Korea, Park trained in classical French technique before bringing his refined approach to Vancouver’s diverse culinary landscape. At Boulevard, he works alongside executive chef Alex Chen, himself a former Canadian Culinary Champion, in a kitchen known for precision, creativity, and seafood-driven West Coast cuisine.
Park’s cooking blends technical discipline with personal storytelling, often drawing on global influences while highlighting Canadian ingredients. His win at the 2026 Canadian Culinary Championship places him among an elite group of chefs who have earned the national title.
A Limited-Time Experience
Boulevard will prepare only a limited number of portions each evening, and the tasting menu will be available while ingredients last.
For Vancouver diners who follow the country’s culinary competitions — or simply appreciate thoughtful, technically accomplished cooking — it’s a rare opportunity to experience a championship menu in the restaurant where it was born.
