Acclaimed chef Ned Bell spent parts of his childhood on the rugged coasts of Vancouver Island in British Columbia, instilling in him a taste of the sea’s diverse delicacies—and an appreciation for its delicateness. Sourcing seafood wisely and creatively has never been more important, and is the focus of his bestselling cookbook Lure: Sustainable Seafood Recipes From the West Coast.
“Cooking on the West Coast, we’re committed to sustainability, we’re committed to ethics, we’re committed to seasonality,” says Bell.
