This week, Executive Chef Ned Bell of YEW seafood + bar at the Four Seasons Hotel Vancouver was announced as one of 16 finalists of the 2016 Seafood Champion Awards. The Seafood Champion Awards recognize exceptional leadership in the promotion of sustainable seafood, and Chef Bell is an exemplary nominee whose values and actions set him apart as a major voice in the sustainable seafood movement.  He has long been a valued and passionate Ocean Wise supporter.

When Chef Bell became the executive chef of the Four Seasons Vancouver in 2012, he transformed YEW seafood + bar into a bustling 100 per cent Ocean Wise seafood restaurant. Chef Bell has activated his position as a well-known, respected chef to help bring the story of sustainable seafood to the public, helping to make sustainable seafood an issue that is top-of-mind for chefs and consumers alike.

In 2014, Chef Bell created Chefs for Oceans – a movement with a goal to allow every Canadian to access sustainable seafood within 10 years. To raise awareness about Chefs for Oceans, he undertook the ambitious goal of riding his bike from St. John’s, Newfoundland to Vancouver, British Columbia – a trip that took 72 days and 8,700 kilometres. Along the way, he hosted events in major cities, partnered with local chefs, engaged the communities, and inspired all.

Ned Bell crosses the finish line across biking across Canada and finishing at Vancouver Aquarium.

Ned Bell crosses the finish line after biking across Canada and finishing at Vancouver Aquarium.

Chefs have considerable sway over food trends and subsequent consumer demand, and Chef Bell has been instrumental in encouraging Canadians to choose Ocean Wise seafood, and ask questions about where their seafood comes from. His success lies in him taking on the responsibility of being a leader and educator. In opening people’s eyes to ocean conservation, he has moved beyond being an amazing chef, to an amazing chef with a mission of ocean conservation.

The winner of the 2016 Seafood Champion Award will be announced in February 2016, and Vancouver Aquarium wishes Chef Ned Bell the best of luck!


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