3Ned Bell
On #3 we have Ned Bell, a highly skilled chef, who began his career in this industry at the age of 15, working as a dishwasher at Kerrisdale’s Avenue Grille.
He attended Dubrulle Culinary School, where instructor Rob Feenie inspired Ned Bell to follow him to ‘Le Crocodile’.
Later, he became the sous chef for the opening team of ‘Lumiere’, which is a restaurant that made Vancouver well known in the culinary industry.
Currently, Ned Bell is the executive chef at the ‘Four Seasons Hotel’, located in Vancouver.
So with hard work, you can do it! And Ned Bell is the best proof.
‘Food doesn’t need to be complicated, but it is important to know where it comes from.‘, he said.
