Chef Jack Chen
Jack Chen was born in Taiwan and moved to Vancouver with his family at a very young age. Growing up, he loved observing his mother, a talented home cook, in the kitchen.
Throughout high school and university he worked nights and summers at various cooking jobs but it was only after completing an economics degree in Victoria and taking an inspirational trip to Japan and New Zealand, that Jack finally realized his true passion and applied to Vancouver’s Northwest Culinary Academy.
Since graduating at the top of his class, Jack has worked at some of Vancouver's most well-respected restaurants, including: Bishop's and Pear Tree as Chef de Partie, Farmers Apprentice, Royal Dinette and L'Abattoir as Chef de Cuisine and is a co-owner of Coquille Fine Seafood. He also spent a significant amount of time abroad, working in London at The Ledbury and L'Autre Pied, and staging at New York City’s Per Se, Napa Valley's Ubuntu, Chicago’s Smyth, Belgium's In de Wulf, and Germany’s La Vie.
Chef Chen is known for creating flavour-forward dishes that focus on acid and unami. His preference is food that is lighter, highly seasonal and, due to his upbringing and heritage, he loves to bring Asian influences into his northwest cuisine. With a strong background of working with local producers, Chef Chen takes the time in summer and fall to do preserving, to bring those local products right through the winter months.
A Mountain Admission ticket to Grouse Mountain for each member of your dinner party is complimentary on the day of your dinner with advance reservations and includes access to the Skyride and mountaintop activities. Visit grousemountain.com for more information.