June 6, 2017 — Ned Bell, the Ocean Wise executive chef at Vancouver Aquarium, founded Chefs for Oceans in 2014 to raise awareness about sustainable seafood.
The organization is “creating a movement that is impacting the way people think about the seafood they eat,” according to Bell’s nomination as a Seafood Champion finalist in March 2017.
On Monday, 5 June, Bell was named one of the winners of the Seafood Champion Awards for Advocacy (the award will be shared with the International Pole & Line Foundation).
“I am so honored to be considered a seafood champion,” Bell told SeafoodSource. “I’m a proud of being a chef, and my community is the one I want to engage.”
Prior to working at the Vancouver Aquarium, Bell was the head chef at Lumiere and at YEW Kitchen in the Four Seasons, both highly regarded restaurants in Vancouver. In both restaurants, Bell championed local and sustainable seafood.
“Ned’s vibrant personality, infectious enthusiasm and commitment to improving the health of Canada’s lakes, oceans, and rivers have made a significant impact on those around him,” Four Seasons Vancouver General Manager Martin Sinclair said.