One of Canada's foremost culinary talents and homegrown chefs is ready to take over the burners at Four Seasons Hotel Vancouver. The Four Seasons' team looks forward to welcoming its newest addition, Executive Chef Ned Bell.
'Farm to table' is an essential mandate of this Okanagan born chef. A good portion of his life was spent growing up in the Okanagan Valley which has instilled a lifelong passion for fresh and locally sourced cuisine. "Food doesn't need to be complicated, but it is important to know where it comes from," says the chef. Naming his own food philosophy 'Globally Inspired and Locally Created,' - a process that begins with premium ingredients, sourcing the best of what is available locally and seasonally, and then focusing on flavour.
Ned is absolutely thrilled to join the Four Seasons family to work with a hotel and restaurant so loved and established within the industry and community. "I am very excited to be part of this team," says Ned. "With YEW's meaningful approach to food, an absolutely stunning room and an incredibly talented team from front to back, I can't wait to be a part of the vision, adding my own twist to the future."