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Ned Bell Releases First Cookbook

VANCOUVER — Ocean Wise executive chef Ned Bell has released his first cookbook — Lure – Sustainable Seafood Recipes from the West Coast —...

Ned Bell Wins 2017 Seafood Champion Award

SEATTLE, Wash. — Ned Bell received the Seafood Champion Award for Advocacy at the opening reception of the SeaWeb Seafood Summit, held Monday in...

Gone Fishing: Chef Shane Robilliard is Championing Home-grown, Sustainable Menus

Shane Robilliard says he’s a lucky man. “Most chefs start their day picking up a coffee. I get to go fishing,” says the director...

Chef Ned Bell Joins Vancouver Aquarium’s Ocean Wise Culinary Team

VANCOUVER — Ned Bell has joined the Vancouver Aquarium Marine Science Centre team as the organization’s Ocean Wise executive chef. Bell is an avid advocator...

Chef Ned Bell Cycles for Sustainable Seafood


TORONTO — Ned Bell has cycled nearly halfway across the country to raise awareness for sustainable seafood, and, last night, the executive chef from the Yew Seafood + Bar in the Four Seasons Hotel Vancouver made a stop at the Four Seasons Hotel Toronto to share his goals for Chefs for Oceans, in partnership with the Vancouver Aquarium’s Ocean Wise program, and SeaChoice.

Bell began his journey June 30 in St. John’s, N.L. and spends up to eight hours a day cycling west, with plans to reach Vancouver Sept. 12. “Considering 70 per cent of the planet is covered by water, it’s a challenging task to undertake,” said Isadore Sharp, founder and chairman of the Toronto-based Four Seasons Hotels & Resorts, who took to the stage to share his support. “One person can make a difference when they have the commitment and the belief.”