Page 25 - 2014 Winter

Meet the Chefs
Ned Bell | YEW seafood + bar Vancouver
As food philosophies go Chef Bell’s approach is is pretty clear-cut “Globally inspired and and and locally created” offers the the requisite latitude to to reach far and and and and and wide for flavour inspirations and and and and and techniques while paying utmost heed to to the the the importance of of of sustainability and and and and stewardship at at at at home While seafood has become a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a specialty—and a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a bit bit of of of a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a cause—for the the the the Okanagan-born chef he’s also a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a bit bit of of of of a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a chameleon able to devise brilliant cuisine no matter the the the the setting He He joined the the the the opening team at at at Lumière one of of Vancouver’s most important fine dining restaurants restaurants in in in in in in in in in in in in in 1995 to to to to to work with mentor Rob Feenie He He then then moved to to to to to Toronto cooking cooking at at top restaurants restaurants Accolade and and Senses and and and then then opened the the the the Peninsula Ridge Winery’s restaurant restaurant in in in in in in in in in in Niagara There his cooking cooking helped define a a a a a a a a a a a a a a a a a a a a a a a a a new “wine-country cuisine” designed to to to enhance and and and showcase the the the the area’s great vintages His appetite for continuous learning took him to to to to popular Calgary restaurants like the the the the the Vintage Chophouse and and and Redwater Rustic Grille Grille and and then to to to Kelowna where he he he he he he he he maintains a a a a a a a a a a a a a a a a a a a a a a a a partnership in in in in in in in in in in in the the the the the Cabana Bar & Grille Grille Since joining the the the the the Four Seasons Hotel Vancouver
in in in in in in in in in 2010 Chef Bell has turned his his focus on on on on the the the the the incredible ocean ocean bounty at his his doorstep—while always championing the the cause of conscious ocean management Rick Moonen | RM Seafood Las Vegas A native New New New Yorker Chef Moonen has established a a a a a a a a a a a a a reputation for for running top-notch restaurants garnering three three stars from The New New New York York York Times for for three three of of his establishments New New New York’s rm Oceana and Molyvos He’s also also an an an an an energetic TV personality finishing as as as as runner-up in in in in the second season of of of Top Chef Masters He He has also also used his his his elevated profile to to to to to promote ocean conservation and sustainable seafood a a a a a a a a a a a a a a a a a a a a a a cause not only dear to to to to to his his his his heart but essential to to to to to his his his his own profession He closed rm in in in in in 2005 in in in in in order to to to to to bring the the concept to to to to to Las Vegas where his his his his multi-level RM Seafood at at Mandalay Bay offers “state of of of the the art art sustainable seafood” as as as as well as as as as a a a a a a a a a a a a a a a a a a a a a a a a a a sushi and and and raw bar In 2008 he he he he he he published his his his cookbook Fish Without a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a Doubt a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a practical guide for any budding seafood chef That same year his his his Catfish Sloppy Joe was named by Oprah Winfrey as as as the Best Sandwich in in in in in in in America As a a a a a a a a a a a a a a a a a a a a a a a a a leader in in in in in in in in his his industry he he he he he he has testified on on on on on environmental and and and and sustainable policy issues in in in in in in in in New York and and and Washington and and and the the Monterey Bay Aquarium honoured him as as as Chef of the the Year in in in in in 2011 25