GOODS: Four Seasons Vancouver Taps Local Boy Ned Bell As New Executive Chef

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YEW Restaurant is located in the Four Seasons Vancouver at 791 West Georgia St | 604.692.4939 | YewRestaurant.com

The GOODS from YEW restaurant + bar

Vancouver, BC | One of Canada’s foremost culinary talents and homegrown chefs is ready to take over the burners at the Four Seasons Hotel Vancouver. With the departure of Oliver Beckert to the new Four Seasons in Baltimore, the Four Seasons’ team looks forward to welcoming its newest addition, Executive Chef Ned Bell, effective August 15th.

‘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. At 12, Ned began making dinner for his brother and sister igniting his love of cooking.

Bitten by the ‘restaurant bug’ early, Ned got his first job at 15, washing dishes at Kerrisdale’s Avenue Grille.  His culinary studies began at Canada’s prestigious, Dubrulle Culinary School, where instructor Rob Feenie inspired Ned to follow him to Le Crocodile.  Flourishing as an apprentice under Feenie and Vancouver culinary legend, Michel Jacob, Ned next moved up as Sous Chef for the opening team of Lumiere, a restaurant that put Vancouver on the global culinary map.

Looking to broaden his culinary horizons, Ned moved east to hone his talent at key positions in Toronto and Niagara. A few years later, things turned a ‘little bit country’ when Ned heeded the call of the west and was soon awarded the “Best Overall and Rising Star Award” from WHERE magazine after opening Murrieta’s Grill in Calgary. In 2007, Ned fulfilled a dream and returned to his Okanagan roots to become co-owner and chef at the Kelowna lakeside favourite, Cabana Bar and Grille where he was soon ranked one of Western Living magazine’s “Top 40 Foodie’s Under 40.”

“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.

After a 2010 move back to Vancouver to be closer to family with his wife and newborn son, 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 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.”

“Outgoing and passionate about his craft, Chef Bell has such energy, enthusiasm and passion for cooking,” comments Regional Vice President and General Manager, Robert Cima. “We look forward to welcoming him to our team and sharing our compassion for the culinary world.”

When the apron is off, Ned can be found running local trails, hitting golf balls and spending time with family. Chef Bell is passionate about making a difference to cuisine in British Columbia.  He loves being part of the vibrant food scene and is particularly smitten with local farmers markets and BC wine country.

About Yew

YEW restaurant + bar is located in the Four Seasons Hotel Vancouver  791 West Georgia Street, Vancouver, British Columbia, V6C 2T4Yew At The Four SeasonsYEW restaurant + bar is located in the Four Seasons Hotel Vancouver  791 West Georgia Street, Vancouver, British Columbia, V6C 2T4Yew At The Four SeasonsYew At The Four SeasonsYEW restaurant + bar is located in the Four Seasons Hotel Vancouver  791 West Georgia Street, Vancouver, British Columbia, V6C 2T4Executive Chef Ned Bell | Yew At The Four SeasonsYEW restaurant + bar is located in the Four Seasons Hotel Vancouver  791 West Georgia Street, Vancouver, British Columbia, V6C 2T4YEW restaurant + bar is located in the Four Seasons Hotel Vancouver  791 West Georgia Street, Vancouver, British Columbia, V6C 2T4YEW restaurant + bar is located in the Four Seasons Hotel Vancouver  791 West Georgia Street, Vancouver, British Columbia, V6C 2T4Yew At The Four SeasonsYEW restaurant + bar is located in the Four Seasons Hotel Vancouver  791 West Georgia Street, Vancouver, British Columbia, V6C 2T4Pastry Chef Bruno Feldeisen | Yew At The Four SeasonsYew At The Four SeasonsYew At The Four SeasonsYew At The Four SeasonsYEW restaurant + bar is located in the Four Seasons Hotel Vancouver  791 West Georgia Street, Vancouver, British Columbia, V6C 2T4YEW restaurant + bar is located in the Four Seasons Hotel Vancouver  791 West Georgia Street, Vancouver, British Columbia, V6C 2T4YEW restaurant + bar is located in the Four Seasons Hotel Vancouver  791 West Georgia Street, Vancouver, British Columbia, V6C 2T4YEW restaurant + bar is located in the Four Seasons Hotel Vancouver  791 West Georgia Street, Vancouver, British Columbia, V6C 2T4YEW restaurant + bar is located in the Four Seasons Hotel Vancouver  791 West Georgia Street, Vancouver, British Columbia, V6C 2T4

Dine and unwind at YEW restaurant + bar, with its West Coast urban vibe that feels both cool and inviting – a rare combination. Its dynamic ambience, creative menu and highly experienced and attentive staff, have made YEW a city favourite every day of the year. Named for the rare indigenous Pacific Yew tree, YEW restaurant + bar provides an ideal escape in the heart of the city.

With large windows and skylights, lustrous wood and natural rock, YEW brings together the most beautiful elements of nature in a clean, contemporary style.

Designed to capture the essence of British Columbia’s natural environment, lofty 40-foot ceilings reach to the sky, while wood-panelled walls and a floor-to-ceiling sandstone fireplace emanate warmth and comfort. The very contemporary “raw bar” features stacked alder wood with granite surfaces. YEW’s unique communal table for fourteen is created from a slab of hand hewn western maple from Vancouver Island. Or for a more intimate experience, guests can dine in a glass enclosed Private Dining Room for ten, under a vast sky light located in the center of the room.

YEW restaurant + bar is open for breakfast, lunch, dinner and cocktails and is ideal for both personal and business occasions.

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  • David J. Cooper

    Wow. What about all that time at the Rosewood on Georgia with his buddy David Hawksworth? He sure made that sound good on BTV.

    He’s the only chef I’ve ever seen get canned on TV.

  • Patrick Malone

    Hey! This guy’s trying to make a living for his family. He took the job that was the better fit, the one without any chance of a bouncing pay cheque.

  • Scout Magazine

    ?

  • David J. Cooper

    I only commented because I hear about this guy almost monthly announcing he’s going somewhere new. When he was on BTV he made it sound like him and “Dave” were going to be co Cheffing the operation.

    I have no problem with him but have never eaten his food, He just seems to move around a lot. Your comments on the Rosewood seem a bit harsh.

  • Patrick Malone

    With all due respect Mr. Cooper this is your quote about the hotel on Dec. 9th, 2010

    “I remember seeing a piece on the owner developer of the hotel on Global. He wanted the best of everything and didn’t care how much it cost or how long it took. This Douche is the reason we have been deprived of the best Chef this city has ever seen.”

    Now that’s harsh.

    I; on the other hand, have grave concerns about US fiscal deadlock and the $2 CDN loonie that may be the result and the immediate and direct effect it’ll have on BC toursim.

    New, costly operations are the most vunerable. While I hope for the best I plan for the worst.

  • David J. Cooper

    Yes. I suppose I was a bit over the top there. I tried to book a table for 4 at Hawksworth on Friday night and was out of luck, so they don’t seem to be struggling.

    Your concerns are valid but are we all supposed to give up? The business I’m in has been hit harder by the econmy then the hospitality industry, yet we continue on.