Boulevard Kitchen & Oyster Bar Sous Chef Daniel Kim has already established his reputation as a rising star in Vancouver’s culinary scene.
Armed with creativity, style and technical skills to spare, Kim began his career in the kitchen at South Granville staple West shortly after graduating from high school in 2012. It was during his two years there as a chef de partie that Kim sampled his first taste of high-pressure culinary competitions when he helped then-Executive Chef Quang Dang secure a podium finish at the 2013 Bocuse d’Or national selection competition in Montreal.
After a stint cooking at Gastown’s Wildebeest, Kim joined the back-of-house brigade at Boulevard Kitchen & Oyster Bar in 2015, where he was mentored by such notable chefs as Bobby Milheron, Roger Ma and Vancouver Magazine’s 2018 Chef of the Year Alex Chen. Kim bolstered his competitive skills by playing a key role in the restaurant’s wins at the 2015 and ’17 Gold Medal Plates regionals in Victoria and the 2018 and 2020 Canadian Culinary Championships and Boulevard’s recent accolades at the Vancouver Magazine Restaurant Awards. Kim also won the 2018 edition of the prestigious annual Hawksworth Young Chef Scholarship Finals in Toronto and the 2021 Garland Competition at the Restaurants Canada Show.