Ned wears a number of hats creating menus and memorable moments in Vancouver and across the world's oceans. Ned acts as Executive Chef at Ocean Wise and Executive Director of Culinary at The Vancouver Club.

As Executive Chef for Vancouver-based, global program, Ocean Wise, Ned Bell makes an impact through education, advocacy and culinary experiences with his peers across North America. Bell’s long-time sustainable seafood advocacy, has helped garner awareness to consumers to ensure that through their educated choices, the oceans will thrive for future generations.

With the support of the Ocean Wise seafood program, Bell founded Chefs for Oceans in 2014 to raise awareness about sustainable seafood by riding his bike across Canada. Bell’s dedication to sustainable seafood has inspired many Canadian chefs to get involved in the cause – a movement that is having a meaningful impact on the way consumers think about the seafood they eat, where it comes from and how they, too, can help protect our oceans by making ocean-friendly seafood choices.

Ned Bell is the Executive Director of Culinary at The Vancouver Club. 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.

The Vancouver Club is the city’s club of choice. Established in 1889, The Vancouver Club has deep roots in this young, vibrant city. The Club is a place to dine, play, relax and connect with other professionals who are shaping the very fabric and creative energy of the West Coast.

Ned Bell Culinary