A New Culinary Director for a Storied Institution

Bell’s philosophy of “Globally Inspired, Locally Created” is the perfect complement to the 125-year-old private members club whose culinary values emphasize regional cuisine that interprets tradition through modern technique. His dedication to sustainable seafood and ocean preservation will build on the Club’s established commitment to using fresh, locally produced, organic, and humanely raised products wherever possible, with the Club’s Rooftop Garden a ready resource for fresh ingredients. Bell will transition into the role over the next month and is really looking forward to the new role.

The Vancouver Club’s General Manager, Phillip Ireland, shares the same sentiment, “Ned’s got great ideas, incredible energy and a playful, purposeful focus on making a difference one bite at a time. He well represents our values and aspirations for Club members to enjoy meaningful culinary interactions.”

Bell echoes the enthusiasm and shares that “working with The Vancouver Club is a unique and wonderful opportunity.” He is excited to bring his skills to the storied experience noting that “the Club is both progressive and innovative, while rooted in history and tradition, boasting a very talented team from front to back.”

A true champion for mindfulness in cooking, Bell’s work celebrates the importance of making responsible choices and changing the way consumers and chefs think about the food harvested from the world’s oceans. With Ocean Wise as Bell’s ongoing platform, his cookbook, Lure, showcases 80 seafood-centric, plant-forward recipes, reflecting and broadly sharing these ideals.

In addition to his continued role as ambassador and executive chef for Ocean Wise, Ned Bell is the founder of Chefs for Oceans, established to raise awareness about the importance of sustainable seafood. Bell’s most recent work includes the position of Chef Ambassador for WESTCOAST Sightseeing’s Dinner in the Sky Canada, while his resume boasts leading roles in some of the country’s top kitchens, including executive chef of Four Seasons Hotel Vancouver and YEW seafood + bar, and a seven-season run on Food Network Canada’s Cook Like a Chef TV series. In 2017, Bell was awarded the Global Seafood Award for Advocacy at the 2017 Seaweb Seafood Summit. His past acknowledgments also include being named Canada’s Chef of the Year at Food Service and Hospitalitymagazine’s 2014 Pinnacle Awards, Best Overall and Rising Star by Where magazine and Top 40 Foodies Under 40 by Western Living magazine in 2008.