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Ned Bell, is arguably one of Canada’s foremost culinary talents. Born in the Okanagan - British Columbia’s Wine Country, Ned has always had a passion for cooking. Working with fresh ingredients, is something that has always inspired and motivated him to create new and imaginative dishes. Ned started his career in Vancouver, where he worked as sous chef at Robert Feenie’s Lumiere Restaurant; as well as working under Michael Jacob chef & owner of Le Crocodile.
In 1997, Ned headed east to Toronto. After successful stints as executive chef at Niagara-on-the-Lake’s Peninsula Ridge Estates Winery, at Toronto’s Accolade and Senses restaurants, Ned moved back west to the Rocky Mountains.
Ned has spent the last three years happily cooking up a storm, at Murrieta’s Grill in Calgary; where his list of accomplishments includes winning - Where Magazine’s Rising Star and Best Overall awards.
Most recently, Ned has taken on a new challenge and joined the team at Vintage Chophouse and Tavern as their corporate chef. Ned is excited to bring with him to Vintage the knowledge, creativity and intense focus he has cultivated over the course of this career. His talent and expertise, coupled with Vintage’s growing reputation; as one of Calgary’s hottest restaurants is undoubtedly the recipe for unsurpassed success!
