Owner and Executive Chef, Naramata Inn
Naramata, British Columbia
Chef Ned Bell – Chef, Father, Advocate, Athlete
Ned is a well-known Canadian culinary talent who has forged a path as a chef advocate, keynote speaker and educator, and now owner and chef at Naramata Inn. As one of the country’s leading chefs, he has used his voice, outgoing personality, and indomitable spirit to stand up for the world’s lakes, oceans and rivers. Ned has earned many honours over the years: Fellow of The Royal Canadian Geographical Society (2019), Honorary Doctorate in Technology from Vancouver Island University (2019), SeaWeb Seafood Summit Global Champion Award (2017), and author of best selling cookbook Lure: Sustainable Seafood Recipes from the West Coast.
Bell’s ability to excite, inspire and educate individuals and industry wanting to make a broader commitment to sustainable seafood has made him a much sought-after chef, speaker and change-maker. Bell effectively combines his love of great ingredients, culinary skills, and infectious enthusiasm with a passion for elevating the conversation of this crucial environmental issue. He continues to earn recognition for his ability to influence consumers, industry, media and government through clear, and often deliciously illustrated, education that supports the long-term health of the world’s oceans, lakes and rivers. There’s nothing he loves more than uniting and collaborating with chefs, fishermen, farmers and influencers across the globe where he has made an impact all over Canada and the USA, as well as China, Vietnam, Japan, Europe and South America.
Bell joined the table at the United Nations headquarters in New York to engage his Chefs for Oceans platform in awareness initiatives leading up to him cooking for the UN’s General Assembly in New York. Bell’s was also scheduled to be on the ticket as a lead presenter at the UN’s Oceans Conference in Portugal in 2020.
Through his culinary network, Bell has also worked with the James Beard Foundation’s Smart Catch program through their continued series of Impact Events. As a Chef Member of the Monterey Bay Aquarium’s Seafood Watch, Blue Ribbon task force. Bell was delighted to be presented with an Honourary Doctorate degree in Technology from Vancouver Island University in the summer of 2019, to recognize the exceptional leadership he has demonstrated in the sustainable seafood arena. Other significant accolades include receiving 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) and SeaWeb Seafood Summit Global Champion Award (2017).
Bell’s interests and talents have led him through many impressive roles such as Culinary Director of The Vancouver Club, Executive Chef at YEW seafood + bar, and most recently as Ocean Wise Executive Chef. Now as Chef Ambassador for Vancouver-based, global program, Ocean Wise, Bell makes an impact through education, advocacy and culinary experiences 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.
As a father of three sons, Bell has dedicated himself to inspiring and educating people to become part of the solution for healthier oceans for today’s children and all the generations to come.