BIO
Born in Japan, Kenta Takahashi brings precision and refined technique to the pastry program at Boulevard Kitchen & Oyster Bar. Drawing from classical French pastry traditions and Japanese influences, his desserts are known for their balance, elegance and seasonality.
Before joining Boulevard, Kenta honed his craft in restaurants across Tokyo and Kanagawa, then continued his training in Vancouver under acclaimed pâtissier Thierry Busset. Since joining Boulevard, he has led the restaurant’s pastry program with a focus on thoughtful execution and craftsmanship.
Kenta was named Canada’s Best Pastry Chef in 2020, 2023 and 2024, and was recognized as Pastry Chef of the Year at the 2024 Vancouver Magazine Restaurant Awards. His work continues to contribute to Boulevard’s standing as a leading dining destination, including its 2026 Gold recognition from Vancouver Magazine as Best Fine Dining.
Kenta's Impact
557+
Total meals provided
1,881
Lbs. of GHGs averted from the atmosphere
360,343
Litres of water prevented from going to waste
My Achievements
Fundraising Page
Updated Profile Pic
Added a Blog Post
Received First Donation
Halfway to Goal
Reached Goal
Our Team
Bob Blumer
Raised so far:
$290.38
Brandon Olsen
Raised so far:
$250.00
Chris Irving
Coulson Armstrong
Craig Wong
Danvee Kwok
Raised so far:
$40.00
David Schwartz
Raised so far:
$674.13
Eric Robertson
Raised so far:
$1,768.43
Eva Chin
Raised so far:
$105.42
Heidi Fink
Raised so far:
$247.57
Kenta Takahashi
Raised so far:
$111.32
Kevin Shawcross
Mark McCrowe
Mark McEwan
Raised so far:
$575.66
Marvin Palomo
Raised so far:
$250.00
Matt Basile
Raised so far:
$591.42
Michael Angeloni
Raised so far:
$55.66
Michelle Moraes
Raised so far:
$82.89
Miriam Echeverria
Raised so far:
$633.85
Ned Bell
Nuit Regular
Raised so far:
$1,000.00
Rob Thomas
Shane Chartrand
Raised so far:
$33.65
Shauna Godfrey
Raised so far:
$275.19
Steven Molnar
Raised so far:
$55.66
Vikram Vij
Raised so far:
$313.94
