Complementing the cuisine of chef David Hawksworth, who will be leading Rosewood Hotel Georgia’s signature restaurant, Hawksworth, Bell will direct the hotel’s five in-house dining elements: meeting, event and wedding catering; 24-hour room service; 1927, the lobby bar; Reflections an open-air space on the fourth floor and the cocktail lounge, Prohibition.
“I am thrilled to be leading a team at Rosewood Hotel Georgia and to work alongside David Hawksworth,” said Bell. “I look forward to offering guests to the Rosewood Hotel Georgia a parallel standard of excellence through our range of dining options as well as incorporating my own personal flare into the mix.”
Beginning his career in Vancouver, Bell worked with a number of distinguished restaurateurs, including Le Crocodile’s Michel Jacob. From there, he took key positions at Toronto’s Accolade and Senses restaurants before moving to Peninsula Ridge Estate Winery in Niagara. He worked for a time in Calgary where he opened Murrieta’s Grill. In 2007, he returned to his Okanagan roots to become co-owner and corporate chef in the Kelowna lakeside’s Cabana Bar and Grille, where he retains his co-owner status.