One of the city’s most prestigious clubs has appointed chef Ned Bell as its new executive culinary director.
The award-winning chef will be bringing his sustainable seafood cooking philosophy to the Vancouver Club, likely creating plenty of mouthwatering dishes made from locally sourced ingredients.
The 125 year-old club has its own private rooftop garden, which will give its new chef easy access to fresh and organic produce.
"Ned's got great ideas, incredible energy and a playful [and] purposeful focus on making a difference one bite at a time,” Phillip Ireland, general manager of the Vancouver Club, said in a press statement. “He well represents our values and aspirations for club members to enjoy meaningful culinary interactions."
Bell simultaneously holds an executive chef and ambassador position with Ocean Wise (Vancouver Aquarium’s sustainable seafood program), and is the founder of Chefs for Oceans—a movement to raise awareness for sustainable seafood. Last year, he wrote a cookbook on sustainable seafood recipes from the West Coast.
He recently served as the chef ambassador for Vancouver’s Dinner in the Sky, and was previously the executive chef at Four Seasons Hotel Vancouver’s Yew seafood + bar.