Boudin San Francisco Sourdough

Executive Chef

James Chan - Executive Chef, Bistro Boudin

James Chan brings more than 15 years of culinary expertise and enthusiasm to his current role as Bistro Boudin’s executive chef.  His global travels and extensive training have provided him with both the skills and the vision to bring a unique creativity to Boudin at the Wharf and an exciting new approach to San Francisco’s traditional epicurean favorites.

After apprenticing for three years under French culinary masters in Paris, Chan served as executive sous chef at the 5-Diamond Dusit Thani Hotel in Bangkok, Thailand.  It wasn’t long before the five-diamond, five-star resort Bacara Resorts and Spa in Santa Barbara recognized Chan’s talents and brought him to California as executive sous chef.  It was there that Chan first came into contact with California’s abundance of fresh ingredients and became intrigued with the endless opportunities to develop unique seasonal menus.

Chan moved to the San Francisco Bay Area in 2000, lured by the region’s ample artisan markets and premium local ingredients.  Chan began his Bay Area career at Melons Catering in Sausalito, where he was nominated “Best Caterer of the Year” by Events Magazine, and eventually landed the corporate executive chef position with Straits Restaurants Group.  A star on the rise, Chan’s ability to fuse dynamic creativity with an expansive knowledge of worldwide culinary traditions have already earned him a James Beard nomination for “Best Chef of the Southwest.”