Marriott Taps Chef Ned Bell for North American Chef Excellence Workshop
Marriott Taps Chef Ned Bell for North American Chef Excellence Workshop
Marriott invited Ned to speak with dozens of senior culinary leaders from across North America about sustainable seafood, food systems, and changing how large organizations source food.
Ned brought a rare mix of insight and hands-on experience, gained from leading change across hotels, hospitals, education, and agriculture. During five years as Executive Chef at YEW Seafood + Bar, he helped make Four Seasons Vancouver Canada’s first luxury hotel with full Ocean Wise certification. His work has since extended to the Planetary Health hospital food initiative, Okanagan College’s new Centre for Food, Wine and Tourism, and Buy BC.
As founder of Chefs for Oceans and the only Canadian chef on the Monterey Bay Aquarium’s Seafood Watch Blue Ribbon Task Force, Ned also brought a national and international perspective on sustainable seafood.
Each chef left with a signed copy of Ned’s book and practical ideas for their own kitchens. Stephen Toevs, Marriott’s Vice President of Culinary for Global Operations, called the session “truly first class.”