Executive Chef, Vancouver Aquarium

Finalist, Seafood Champion Award Advocacy Category

Ned Bell head shotNed Bell, the Ocean Wise Executive Chef at the Vancouver Aquarium, founded Chefs for Oceans to raise awareness about sustainable seafood, creating a movement that is changing the way people think about the seafood they eat. Ned’s cooking philosophy is globally inspired and locally created. 

Ned is a leading chef who has gone beyond cooking to making sustainable seafood his mission. In 2014, Ned rode his bike 8,700 km across Canada, hosting 20 events alongside some of the best chefs in the country, raising awareness about sustainable seafood and the importance of healthy oceans, lakes and rivers. 

Ned by the ocean with his bikeNed is one of the driving forces behind a campaign asking the Canadian government to designate March 18 as National Sustainable Seafood Day. He has used his influence to recruit other chefs to support this initiative and has hosted three National Sustainable Seafood Day events, in Vancouver (2013), Ottawa (2014) and Toronto (2015).

In 2016 Ned left his position as Executive Chef at Four Seasons Hotel Vancouver and YEW seafood + bar, an Ocean Wise partner, to join the Vancouver Aquarium. He is the only Canadian chef on the Seafood Watch Blue Ribbon task force. 

Ned’s goal is to engage and inspire his chef peers and communities from coast to coast, and he has become a sought-after speaker both in North America and abroad. 

 

 

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