Basic Info

Ned Bell
Contributor Status:
Native AdVert
Initial Contribution Date:

Career Info

Primary Industry:
Food & Beverages / Culinary
Personal Career Headline:

My Native AdVert

Career Snapshot:

Ned Bell is a popular Canadian chef, personality and founder of Chefs for Oceans. Bell’s culinary career has spanned a number of Vancouver’s renowned restaurants including a number of local legends – Le Crocodile and Lumiere. Bell’s five years at the helm of YEW seafood + bar and Four Seasons Hotel Vancouver, refined his long-standing guiding philosophy of “globally inspired, locally created” making YEW synonymous with delicious sustainable seafood. Ned has cooked around the world with notable stops in Toronto, Calgary and Kelowna from 1997-2007. Career highlights including hosting seven seasons of Cook Like a Chef on Food Network Canada, opening his own Kelowna based-restaurant – Cabana Grille, receiving the Food Service & Hospitality magazine’s Pinnacle Award for Chef of the Year (2015) and leading a multi-chef sustainable seafood celebration at James Beard House (2017) – just to name a few.

Bell also acts as Executive Chef for Vancouver-based Ocean Wise where he makes an impact through education, advocacy and cooking with his peers across North America. Ned founded Chefs for Oceans in 2014 to raise awareness and advocate for responsible seafood choices and the importance of supporting healthy oceans, lakes and rivers. He launched this commitment with an 8,700km bike ride across Canada, staging dozens of awareness building events along the way. Bell’s commitment to seafood stewardship has skyrocketed ever since. Bell is well known for his ability to excite, inspire and educate individuals looking to make a broader commitment to sustainable seafood. In the fall of 2017 Bell launched his first cookbook – Lure: Sustainable Seafood Recipes from the West Coast. Lure was the natural next step to get to the front line in people’s homes. Co-written with talented, Toronto-based lifestyle, food and travel writer, Valerie Howes, Lure boasts 80 simple and delicious recipes for the at-home cook with 40 different sustainable seafood choices located right off the west coast of Canada in the Pacific Ocean.

This past summer, Ned headed up Vancouver’s Dinner in the Sky. Ned can regularly be seen on local and nation-wide morning and noon shows, and is also a sought after chef for launches, fundraisers and events.

What Else To Know

Tell Us More:

What do you love most about Your City?

The culture, the cuisine, the outdoor activities, the people. My community rocks

Favorite breakfast meal & restaurant?

I don’t eat until 10 or 11 so mostly I drink coffee to get the day started

What are you doing at:

6:00 AM – A morning run in the forest behind my house, grouse grinding, climbing Seymour on my road bike, or making lunches for my sons ☺

10:00 AM – breakfast. Smoothie at my friend shop at Howe and Hastings, called Bliss at the Cook Culture Cookery Shop

12:00 PM – Favorite Power Lunch spot/meal?

I pack my lunch, usually my famous power cookies or some plant based, nutrient dense cold salad with sustainable seafood as the garnish!

7:00 PM –  putting my sons Jet (2.5) and Max (9) to bed. My other son Fin is either in bed or working, the way most 20 year old boys are

11:00 PM – sleeping…. Mmmm I love sleeping

What drink do you need to get through the day and at the end (and how many)?

Lots and lots and lots of black cold coffee

Most used App/Favorite Instagram Account?

Ocean Wise

What should everyone try at least once?

Sea Urchin, Gooseneck barnacles and Geoduck!

Where do you enjoy getting lost?

In my mind in the middle of a 4-5 hour bike ride.

The triple crown is one of my favourite peak to peak to peak challenges based on the north shore

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