Local Chef – Local Ingredients : Four Seasons Hotel Vancouver names new executive chef

Chef Ned Bell join Four Seasons Hotel Vancouver

“Globally Inspired and Locally Created” is the philosophy of Ned Bell, the new Executive Chef of the Four Seasons Hotel Vancouver. Look for Ned’s ‘farm to table’ menu to debut at the Four Seasons already terrific YEW Restaurant mid-August. The Okanagan born chef bring a wealth of experience to his latest restaurant.  Apprenticing in Vancouver under Chef Rob Feenie at Le Crocodile and working as sous chef on the opening team of Feenie’s Lumiere.  To broaden his experience and horizons stints in Toronto and Niagara were followed opened his own Murietta’s Grill in Calgary to much acclaim.  Next was a welcome return to the Okanagan and Kelowna’s Cabana Bar & Grille.  Western Living soon ranked him one of the “Top 40 Foodie’s Under 40”.
With a young family, joining the Four Seasons Hotel Vancouver allows him to be closer to family and hopefully will allow us, public to have his creative menu at YEW for many visits!

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