Hatch Hospitality Takes the Stages and the Kitchen at the 20th Annual Terroir Symposium

Client ReleaseEvents
Written By Kate Colley

For Immediate Release
May 22, 2026


HATCH HOSPITALITY TAKES THE STAGE AND THE KITCHEN
AT THE 20TH ANNUAL TERROIR SYMPOSIUM

Bell champions sustainable seafood, while Colley explores AI & authenticity in tourism




CALGARY, AB - Hatch Hospitality principals Ned Bell and Kate Colley were part of the program at the 2026 Terroir Symposium, an international gathering of people shaping food and drink culture in Canada and beyond.

Celebrating its 20th anniversary under the theme The Joy of Food, this year’s symposium welcomed more than 400 chefs, producers, and industry leaders from over 20 countries.

The Monterey Bay Aquarium’s Seafood Watch program was an official partner of the 2026 symposium, with Bell helping bring its sustainable seafood work to three parts of the program.

“Bringing Seafood Watch to Terroir’s main stage was a privilege,” said Bell. “Sustainable seafood is not a niche. It is the future of how we cook, and Terroir is exactly where that conversation belongs.”

Colley made her Terroir speaking debut alongside Peter Pilarski of the Tourism AI Network in “Keeping It Real: People, Place and AI.” The session explored how AI can ease the operational burden in hospitality without replacing the human craft and connection at its heart.

Main-stage panel

Bell joined San Diego chef Jason McLeod and Seafood Watch’s Jennifer Dianto Kemmerly for a conversation about sustainable seafood and its place in the future of the industry.

Half-day chef workshop

Bell led “Wild and Farmed,” a hands-on session for 30 chefs and industry professionals. Developed with the Seafood Watch team, the workshop explored sustainable seafood choices and gave participants practical experience using the Seafood Watch framework.

Visa Infinite dinner at Teatro

Bell and Jason McLeod, chef of Ironside Fish & Oyster in San Diego, headlined a sold-out dinner in the invitation-only Visa Infinite Dining Series at Teatro Ristorante.

The two sustainable seafood advocates joined Teatro Culinary Director Matthew Batey and Executive Chef Camilo Kobek to create a seafood-forward menu featuring West Coast oysters, seaweed, sustainable Blue Salmon, and both wild and farmed seafood. Seafood Watch leaders Jennifer Dianto Kemmerly and Michael Aldonas also joined the evening.

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Kate Colley

Kate Colley has worked across nearly every format hospitality offers — destinations, resorts, hotels, restaurants, wineries, and major events — and she brings all of it to every engagement. She led the host property communications strategy for Canada’s G7 Leaders’ Summit at Kananaskis and spent a decade as Director of Communications for Four Seasons Vancouver and Whistler. She has also been an operator — co-owning Naramata Inn, tripling revenue during a pandemic, and doing the kinds of risky, exciting things that look obvious in hindsight. She is a strategist, a marketer, an operator, and an advisor — and oftentimes the person who walks into your business, spots the gap between where you are and where you could be, and helps close it.

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