VANCOUVER, B.C. – Eleven years ago, Vancouver Aquarium Marine Science Centre sharpened its focus on protecting the world’s oceans by tackling its biggest issue: overfishing. Now nationwide, the Aquarium’s Ocean Wise® sustainable seafood conservation program stretches across restaurants, markets, retailers and suppliers and works with chefs, restauranteurs and business partners across myriad sectors to raise awareness about the need to protect the last 10 per cent of fish left in our waters.
As the program continues to expand, Vancouver Aquarium is proud to share that celebrated chef and sustainable seafood ambassador Ned Bell has joined the team as its Ocean Wise executive chef.
“We have long been partners with Chef Ned Bell in the fight against overfishing,” says John Nightingale, president and CEO of Vancouver Aquarium Marine Science Centre. “Having him officially join our team as executive chef will strengthen and expand our national Ocean Wise program and further elevate our culinary experience at the Vancouver Aquarium.”
With the support of the Aquarium’s Ocean Wise program, Bell created Chefs for Oceans in 2014 to raise awareness about sustainable seafood by riding his bike across Canada. Bell’s dedication to sustainable seafood has inspired many Canadian chefs to get involved in the cause – a movement that is having a meaningful impact on the way consumers think about the seafood they eat, where it comes from and how they, too, can help protect our oceans by making ocean-friendly seafood choices.
In addition to helping further expand the Ocean Wise conservation program across Canada, Bell will lead the culinary team at Vancouver Aquarium, one of the city’s most coveted venues for special events and conferences.
“As one of only three venues in Vancouver to hold more than 2,000 people for events, Vancouver Aquarium offers a memorable and engaging environment for special events and conferences,” adds Nightingale. “Chef Bell’s immense experience in culinary excellence, matched by his personal commitment to sustainability, will refine our culinary experience – from weddings and large events to a visit to the café, Vancouver Aquarium will be one of the best sustainable venues in the city.”
Recently honoured with the Global Seafood Award for Advocacy at the 2015 Seaweb Seafood Summit in Malta and the 2015 Green Award for Sustainability by Vancouver Magazine, Ned Bell’s diverse British Columbia upbringing instilled a passion for fresh and locally sourced cuisine.
He has experience working in some of the country’s top kitchens and was, most recently, executive chef of Four Seasons Hotel Vancouver and YEW seafood + bar, a proud Ocean Wise partner. Bell’s diverse background includes seven seasons on Food Network Canada’s Cook Like a Chef and he has been recognized as Canada’s Chef of the Year at Food Service and Hospitality magazine’s 2014 Pinnacle Awards, Best Overall and Rising Star by Where magazine and Top 40 Foodies Under 40 by Western Living magazine in 2008.
Chef Bell joins the team at Vancouver Aquarium and its nationwide Ocean Wise sustainable seafood conservation program on July 4th.
Vancouver Aquarium Ocean Wise™
Overfishing is the single biggest threat our oceans face today. With more than 675 partners and thousands of partner locations across Canada, Vancouver Aquarium’s Ocean Wise program makes it easy for consumers to make sustainable seafood choices that ensure the health of our oceans for generations to come. The Ocean Wise symbol next to a seafood item is the Vancouver Aquarium’s assurance of an ocean-friendly seafood choice. www.oceanwise.ca.
Editor’s Note: Photo of Chef Ned Bell is available upon request.