Ned Bell has been appointed Head Chef at the Rosewood Hotel Georgia in Vancouver
Beginning his career in Vancouver, Chef Bell worked with a number of distinguished restaurateurs, including Le Crocodile’s Michel Jacob and Lumiere’s Rob Feenie. From there, he headed east to take key positions at Toronto’s Accolade and Senses restaurants then to Peninsula Ridge Estate Winery in Niagara. Moving to Calgary, Chef Bell opened Murrieta’s Grill and was recognized as Best Overall and Rising Star by Where Magazine. Bell returned to his Okanagan roots in 2007 to become co-owner and corporate chef in the Kelowna lakeside favorite, Cabana Bar and Grille, where he retains his co-owner status. Following a detailed induction within the hotel kitchens of Rosewood celebrated properties, The Carlyle, A Rosewood Hotel and Rosewood Sand Hill, Chef Bell intends to draw on Rosewood’s guiding principle “A Sense of Place” when crafting menus for each distinct avenue of the hotel’s dining program. “We will anchor the cuisine at the Rosewood Hotel Georgia to Canada’s west coast, by incorporating local flavours and produce, while ensuring the exemplary standards which Rosewood’s guests have come to expect,” concluded Chef Bell.
