Okanagan born, Ned Bell has always had a passion for cooking. A huge supporter of the ‘100 Mile Diet’, Ned is a master at combining fresh, healthy, and local seasonal ingredients, and renowned for sculpting innovative slants on global favourites.
He began his career close to home in Vancouver where he worked with two local legends—Le Crocodile’s Michel Jacob and Lumière’s Rob Feenie. Both restaurants have won several awards and pulled top honours with local critics and readers’ polls.
In 1997, Bell decided to move eastward. He became the Executive Chef at Peninsula Ridge Estates Winery in Niagara Falls, and Accolade Restaurant and Senses Bakery and Restaurant in Toronto where he earned significant recognition by the city’s culinary cognoscenti.
Bell moved to Calgary at the onset of the new millennium and worked at Murrieta’s West Coast Bar & Grill, Vintage Chophouse & Tavern, and Redwater Grille. His passion, knowledge, creativity, and focus turned the establishments into three of Calgary’s culinary hotspots.
After Bell explored Canada’s landscape of microcultures, he was inspired to move back to the Okanagan. He recognized that the young industry was set to become a bright star on the culinary horizon, and wanted to contribute to developing its infrastructure in becoming an exciting culinary destination. With his two business partners, they created the Cabana Bar and Grille, located in Kelowna.
Cabana Bar and Grille is a clear extension of Bell’ personality—sophisticated yet trendy, warm and friendly, drawing on Pacific Northwest flavours and artfully pairing local wines.
His appearances on CTV’s ‘It’s Just Food’ and the Food Network’s ‘Cook Like a Chef’, his status as a rising star according to Where Magazine, and inclusion as one of Western Living’s ‘Top 40 Foodies Under 40’ have earned him the title Celebrity Chef Ned Bell.
Ned’s philosophy is ‘Balance is everything. Simplicity is key. Taste is everything.
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