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Chefs Across the Country are on Board With Sustainable Fish and...

The concept of sustainable fish and seafood may seem as difficult to navigate as our oceans and lakes are deep and dark, the phrase...

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.” 

Four Seasons Vancouver Hosts Sustainable Seafood Dinner

VANCOUVER — The Four Seasons Hotel Vancouver is gearing up to host a special dinner with David Suzuki and other sustainable seafood advocates May...