PANEL DISCUSSION: The Future of Canadian Food [ Monday: 10.45am ]
Ned Bell (@nedbell) is Executive Chef at Four Seasons Hotel Vancouver and YEW seafood + bar, ensuring his cooking philosophy is globally inspired and locally created, primarily leaning on plant based, nutrient dense ingredients with an emphasis on sustainable seafood.
Ned founded Chefs for Oceans in early 2014 and rode his bike 8,700km across Canada. He hosted two dozen events that featured some of the best chefs in the country striving to raise awareness for healthy lakes oceans and rivers and sustainable seafood. Ned has worked in top kitchens in Vancouver, Niagara, Toronto, Calgary, Kelowna and Vancouver.
Ned has won many awards including Calgary’s Where magazine’s “Best Overall and Rising Star” award,” Western Living magazine’s 2008 “Top 40 Foodie’s Under 40” and Canada’s “Chef of the Year” for Food Service and Hospitality magazine’s 2014 Pinnacle Awards.