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Chef Ned Bell—Canadian chef, educator, and founder of Chefs for Oceans joins Furqan to explore how chefs can shape a food system that sustains people and planet. Ned traces his path from classic French apprenticeships and high-pressure brigades to leading kinder, high-expectation teams and front-lining sustainable seafood. We get into Ocean Wise, the 2014 coast-to-coast bike ride that launched Chefs for Oceans, and why North America must move beyond “four fish” (shrimp, salmon, tuna, whitefish) to embrace seaweed and overlooked species. Ned shares how chefs can partner with scientists, influence suppliers, and make better choices without preaching—and why his Four Seasons restaurant’s revenue more than doubled after going 100% Ocean Wise. He’s candid about privilege, reconciliation in Canada, and the slow work of education, offering practical advice for chefs who want impact without burning out.
If you’ve ever wondered what a chef can become beyond the pass, this one’s a map and a nudge.
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🎙️ Hosted by Furqan from the Fugitive Chefs Podcast
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🔗 Connect with Ned Bell
Instagram : @nedbell
Website : https://www.nedbell.com/
Chapters
00:00 The Journey of Chef Ned Bell
09:02 Sustainable Seafood Advocacy
18:21 The Role of Chefs in Environmental Change
27:50 Education and the Future of Culinary Arts
37:20 Closing Thoughts and Advice for Aspiring Chefs
