Chef Ned Bell has worked in noteworthy kitchens across Canada and regularly collaborates with other world-renowned culinary stars. Over the last 10 years he’s dedicated himself to one simple cause — sustainable seafood — in an effort to address the issue of overfishing. In 2016, he left a (very) comfortable job at the Four Seasons Hotel in Vancouver to become executive chef of the non-profit Ocean Wise seafood program, and his peers thought he was nuts. He once rode his bike across the country to raise awareness about sustainable seafood and says he wants to do it again. He’s a risk-taker and he knows it. Ultimately, though, he wants the real payoff to be healthier oceans.

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Check out Chef Ned's cookbook on Amazon.