FOUR SEASONS HOTEL VANCOUVER EXECUTIVE CHEF NED BELL BRINGS HIS CULINARY FLAIR TO FOUR SEASONS CHINA

British Columbia event brings a taste of local food and wine to Beijing, Shanghai, Guangzhou and Hong Kong

It’s no secret that British Columbia, Canada boasts all kinds of delicious ingredients, outstanding wines, talented chefs and amazing natural beauty.  British Columbia has long been a very popular destination for visitors from China, and increasingly China has developed a taste for all that Canada’s westernmost province can offer residents of China.

In a partnership with Canadian Consulate General, Wines of British Columbia, Chamber of Commerce, BC Ministry of International Trade, local distributors, Tourism Destination British Columbia, and Vancouver International Airport, Executive Chef Ned Bell of Four Seasons Hotel Vancouver is beyond thrilled to represent local cuisine in four exciting culinary events happening at Four Seasons hotels across China in March 2015.

Chef Bell will be cooking with Executive Chef Simon Song from Four Seasons Hotel Beijing on March 17; with Executive Chef Weimar Gomez at Four Seasons Hotel Pudong, Shanghai on March 19; with Executive Chef David Greenhill at Four Seasons Hotel Guangzhou on March 24; and with Chinese Executive Chef Chan Yan Tak atFour Seasons Hotel Hong Kong on March 25.

Highlights of the events include an outstanding menu featuring sensational ingredients from British Columbia and Canada including albacore tuna, BC blueberries and cranberries, BC hazelnuts and honey, birch syrup, Canadian beef, Fanny Bay oysters, Northern Divine caviar, Organic Ocean sablefish, and many more.  The dishes served will be heightened by fantastic British Columbia wineries including Bench 1775, Black Hills Estate Winery, Church & State, Mission Hill Family Estate, Meyer Family Vineyards, Nk’Mip Cellars, and Summerhill Pyramid Winery.