For Chef Ned Bell, the pull of the restaurant world—the energy, the creativity, the shared experience—it just never fades.
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Bell has spent the past few years spearheading game-changing food sustainability initiatives across the province—work he's incredibly proud of—but he's truly missed the excitement and joy of cooking for diners.
And diners have missed him, too.
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For 12 nights this April, Bell is taking over the kitchen at The Gray Olive Cafeteria in Burnaby Heights, serving both beloved classics and innovative dishes featuring sustainable seafood, local farms' finest offerings, and peak-season ingredients. ​​​​​
Fortified by beverage and hospitality expert Kurtis Kolt, this 12-night pop-up isn’t just about bringing people together at the table. It’s about the alchemy of restaurants—the intangible magic that happens when great food, drink, and people collide—in the kitchen, in service, and on both sides of the table.
The Story
Every Plate Is a Story
Ned Bell’s dishes reflect the harmony between land and sea, honouring local growers, fishers, farmers, and artisans. Thoughtfully sourced and beautifully prepared, every plate brings together ingredients with care, purpose, and respect.
"So many friends have asked when I'd be cooking for them again,” says Bell. “This pop-up is the perfect way to jump back into the restaurant world I love so much.
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It’s also a fantastic opportunity to spotlight local farmers, fishers, ranchers, artisans, and makers at a time when they need our support more than ever.”​
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Beverage Pairings, Reimagined
Kurtis Kolt, one of Canada’s top wine and beverage pros, curates an elevated beverage pairing experience that just happens to be alcohol-free. Crafted with freedom, focus and creativity, these pairings offer an entirely new way to enhance the dining experience.
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Kolt will exclusively pour non-alcoholic beverages, highlighting the remarkable growth, complexity, and sophistication of today’s zero-proof options. With decades of experience energizing hospitality teams and delighting diners, Kolt fully embraces the mindful drinking movement.
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“This isn’t about missing out—it’s about discovering something new,” says Kolt. “We’re creating a space where everyone can experience incredible flavours, no matter what’s in their glass.”
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Thoughtful, flavour-driven, and designed for food lovers, this pop-up promises to capture the magic of a bustling restaurant at its best.
The Concept
Every Thursday, Friday and Saturday in April, the Gray Olive Cafeteria in Burnaby will be transformed into an epicurean celebration of local BC dishes.
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The Menu
A three-course prix-fixe menu, with choices for each course. Full menu is listed below.
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Beverages
​Innovative, thoughtful non-alcoholic beverage pairings from local and international producers by Kurtis Kolt. Wine pairings and cocktail pairings will be available. Beverages will also be available à la carte.
Tickets
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3 course Prix Fixe dinner - $74 per person + gratuities, ticket fees and tax. (Total ticket price $99.04 per person)
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Beverage pairings: $28 for your choice of welcome glass of sparkling wine and a glass of wine or cocktail with each courses -- all non-alcoholic.
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Non-refundable: Tickets cannot be refunded but may be transferred to another guest.
About The Gray Olive
The Gray Olive is a vibrant eatery in Burnaby Heights, known for fresh, approachable cuisine blending comfort classics with globally inspired dishes. Its warm atmosphere and welcoming vibe make it the ideal location for Ned Bell’s pop-up. Special thanks to the owners and their families for generously co-sharing their wonderful space. www.thegrayolive.com
The Pop-Up
Experience
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