Real Talk with Sandy Chen
Sandy has made a name for herself in Vancouver’s prestigious dining industry, currently holding the role of Chef de Cuisine at Archer, which offers an elevated take on the diverse flavours of modern Canadian cuisine. Her experience in the kitchen runs deep, previously holding roles at Fairmont Pacific Rim, Torafuku, and Victor Steakhouse, to name a few. Working with a team of powerful women in the kitchen of Archer, Sandy knows the importance of powerful female chefs leading kitchens around the city. Keep reading to learn more about Sandy and her food ethos.
Could you share a bit about yourself, including your background in the culinary industry?
I’m originally from Taiwan, and I graduated from the culinary arts program at Vancouver Community College in 2010. After that, I worked at Fairmont Pacific Rim, followed by Le Tigre food truck and helped to open Torafuku as their Sous Chef. During this time, I also competed in several industry competitions and won 2014 BC Chef of the Year, Chef of the Year in National Culinary Competition, and silver and gold standings in the Chef Meets BC Grapes competition, just to name a few. In 2017, I moved onto a new venture, opening both outlets 1886 and Victor Steakhouse at Parq Hotel. I took a break from the restaurant industry during the pandemic, but my passion and love for food was too strong to keep me away for too long and I returned to the industry in February 2021. I joined the HoBell group at this time, developing menu concepts and kitchen design for their next project. Construction began in May 2022 while I helped put together and lead the new kitchen team, in preparation for the launch of the new restaurant. Archer Dining restaurant opened its doors in September 2022, where you can currently find me as their Chef de Cuisine.
As the Chef de Cuisine at Archer, how do you incorporate your personality/personal influences into the menu and the dishes you prepare?
My focus on my dishes has always been the flavors, balance, texture and umami. I like to be artistic on my plates but also keep them relevant and fresh. Being Taiwanese Canadian, my go-to is always Asian flavours, that’s where I feel most comfortable. But growing up in Canada, and working with different chefs during my career, I have a deep understanding of European flavours and cooking styles as well. This combination comes through in my dishes.
Speaking of Archer, there is strong female representation in the culinary team. What advice do you have for other women looking to enter this industry?
This industry can be tough, and being a female in this industry does have its challenges. But I’ve always looked at myself as needing to be the best chef in the kitchen, regardless of gender, to move up in my career and I think this mindset has served me well. Chefs need to have a strong work ethic and drive and respect for their fellow chefs.
Can you talk about one woman who has impacted your life and career?
My sister has given me great advice and encouraged me to become who I am today. She said to me, “everyone wants to be successful until they see what it actually takes. Don't let their words bring you down, because they're not you." This has always stuck with me.
Can you share something with us that you would consider your career highlight (so far!)?
So far, winning the title of National Chef of the Year in 2016 was a huge highlight. It was the first time the trophy had been brought home to BC in 10 years.
When you aren't in the kitchen, where can we find you?
When I’m not working, you can find me at a local coffee or pastry shop. I'm always searching for delicious coffee and pastry, my favourite is butter croissants! If you see me out, don't be a stranger come and say hi!
Follow Sandy on Instagram: @sandyweichen