About Kate Colley
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From the moment she began an internship with B.C. wine and hospitality veteran Christine Coletta, Kate Colley was hooked. She found both a mentor in Coletta and a career that celebrates all her favourite things: food, wine, travel, creativity, storytelling, relationship building, luxury and fun. Years of rich learning followed
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At Destination Vancouver, she shared meals with visiting journalists and travelled the world, telling stories and building awareness in support of the city’s tourism sector. She co-created the country’s largest restaurant festival and helped prepare for the Vancouver and Whistler Olympic Games, all while generating millions of earned media impressions.
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As Communications Director for the incomparable Jack Evrensel and his acclaimed Top Table restaurant group, Kate gained a deep, practical education in the world of fine dining. She later built on that experience by launching her own agency. Soon after, she moved to the Okanagan to represent Tourism Penticton, helped rebrand Road 13 Vineyards, and worked with dozens of wineries, festivals and destinations across the region. Her return to the Lower Mainland during the 2010 Winter Games to cover a one-year maternity leave at Four Seasons Hotel Vancouver turned into a decade-long tenure as Director of Communications, including six years concurrently supporting Four Seasons Resort Whistler. Alongside this work, she continued to represent B.C. wineries, including several years and hundreds of bottles with Arterra Wines.
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From glamorous to complex, Kate’s career has encompassed it all. She’s sipped champagne atop One Times Square beneath the famous New Year’s Ball, gone behind the scenes with Vegas showgirls, noshed on raclette in the Swiss Alps, toured by helicopter with the crew of The Bachelor, dined at the James Beard House, and met Royals William and Catherine. On the flip side, she’s sourced a surprising volume of chips, turkey basters, gnomes and salad bowls for media mailers; spent countless late nights negotiating, calming nerves, building confidence; writing, rewriting and refining; pitching, stuffing, folding, running, cleaning, and smiling. A lot of smiling.
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After more than two decades, dozens of clients and an impeccable track record, Kate stepped beyond agency life to become a partner at the historic Naramata Inn, maintaining her focus on marketing, branding and sales. During this tenure, Kate also served as president of Discover Naramata, providing leadership and advocacy in support of the local tourism industry during a period of significant change and challenge.
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More recently, she has returned her focus fully to senior-level communications work. This has included working with the BC Regional Tourism Secretariat to deliver province-wide wildfire crisis communications support as well as an exciting leadership role supporting Canada’s 2025 G7 Leaders’ Summit in Kananaskis, Alberta. These roles required operating in high-stakes, time-sensitive environments under intense public and media scrutiny.
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Across her career, Kate’s work has consistently focused on promoting the best of Vancouver, the Okanagan, and Canadian hospitality on the world stage.
About Ned Bell
Ned Bell is one of Canada’s most recognizable and influential chefs, a culinary luminary whose impact extends far beyond the kitchen. Known for his innovative approach to sustainable food systems, he has earned global acclaim as a chef, educator, keynote speaker, and environmental advocate. Whether leading transformative projects, inspiring audiences, or captivating guests at high-profile events, Ned Bell’s status as a celebrity chef and thought leader in sustainability makes him one of the most sought-after culinary talents.
Ned’s ability to engage mainstream audiences, elite clientele, and the culinary industry is unparalleled. His roles as Chef Ambassador for Ocean Wise, Culinary Director at Planetary Health, and Board Member of the Chefs Table Society have solidified his reputation as a leader in sustainable food systems. He frequently appears on television, championing local farmers, fishers, winemakers, and artisans to showcase the best of Canadian food to a wide audience. Ned has delivered impactful keynote speeches to world leaders at the United Nations, corporate giants, and high-net-worth individuals, making him a powerful voice for change and innovation in food.
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Beyond the speaking circuit, Ned is renowned for his engaging, fun, and playful cooking demonstrations and celebrity chef appearances. He brings high energy and dedication to every project, ensuring his clients achieve optimal results while delivering unforgettable experiences. Whether for exclusive corporate events, luxury brand partnerships, or high-profile media appearances, his star power and culinary expertise captivate audiences across Canada and internationally. His bestselling cookbook, Lure: Sustainable Seafood Recipes from the West Coast, showcases his passion for food and sustainability and continues to influence both the culinary industry and home cooks alike.
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Ned’s contributions have been honoured with numerous accolades, including being named a Fellow of The Royal Canadian Geographical Society, receiving an Honorary Doctorate in Technology from Vancouver Island University, and being presented with the SeaWeb Seafood Summit Global Champion Award and Chef of the Year at the Pinnacle Awards.
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His global advocacy is exemplified by his work representing Canada at the United Nations, where he advanced the Chefs for Oceans platform. Ned’s involvement in this initiative culminated in him cooking for the UN General Assembly and delivering presentations at the UN Oceans Conference in New York City. He is also a member of the James Beard Foundation and a Blue Ribbon Task Force Leader of the Monterey Bay Aquarium's Seafood Watch program, where he continues to inspire and educate through keynote addresses and events.
A pivotal moment in Ned’s career came when he returned to his roots to reimagine the iconic Naramata Inn in the Okanagan Valley. From 2020 to 2023, he co-owned and redefined the Inn, focusing on hyper-local, farm-to-table sustainability. His work transformed it into a culinary destination that set new standards for sustainable dining and hospitality, helping the Inn and the entire region thrive despite the challenges of the global pandemic.
Ned’s tenure as Culinary Director at the historic Vancouver Club further refined its food and beverage operations, enhancing private dining experiences and signature events for the city’s most connected clientele.
In 2023, Ned’s leadership reached new milestones with the launch of the Planetary Health Menu Pilot at Vancouver General Hospital. He led the development of sustainable, nutritious, and patient-friendly menu items, contributing to a more health-conscious and environmentally responsible food program. Following the success of this pilot, the program expanded in 2024 to three additional hospitals, demonstrating Ned’s ability to scale sustainable culinary practices across large institutions.
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In 2014, Ned founded Chefs for Oceans, a groundbreaking initiative aimed at raising awareness about responsible seafood choices and the importance of aquatic stewardship. His dedication to the cause was exemplified by an 8,700-kilometer bike ride across Canada, during which he hosted dozens of events to engage and educate communities about the significance of sustainable seafood.
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Ned’s ability to seize headline-making moments is unmatched, ensuring both he and his clients gain maximum visibility. A prime example was when he shared a globally notable moment starring BC seafood with the Prince and Princess of Wales, Kate and William, during their visit to the Okanagan. Whether delivering dynamic keynote speeches, leading high-energy cooking demonstrations, or curating exclusive event partnerships, Ned Bell brings unmatched expertise, star power, and a visionary approach to sustainable food. His talent for engaging and inspiring audiences makes him the go-to chef for brands, businesses, and celebrities seeking unforgettable, impactful experiences.
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Follow along @nedbell on Instagram.
