About Kate Colley
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From the moment she started an internship with B.C. wine and hospitality veteran Christine Coletta, Kate Colley was hooked. She found both a mentor in Coletta and a career that celebrates all her favourite things: food, wine, travel, creativity, storytelling, relationship building, luxury and fun. Years of fantastic learning followed. At Tourism Vancouver she shared meals with visiting journalists and travelled the world, telling stories and creating awareness in support of the city’s tourism sector. She co-created the country’s biggest restaurant festival and prepped for Vancouver and Whistler’s Olympic Games, all while earning millions and millions of media impressions. As Communications Director for the incomparable Jack Evrensel and his acclaimed Top Table restaurant group, Kate got an in-depth education about the world of fine dining, which she followed up by launching her own agency. Soon afterward, she moved to the Okanagan to represent Tourism Penticton, helped rebrand Road 13 Vineyards, and worked with dozens of area wineries, festivals and destinations. Her return to the Lower Mainland during the 2010 Winter Games — to cover a one-year mat leave at Four Seasons Hotel Vancouver — turned into a decade as Director of Communications, with six of those years in the same role for Four Seasons Resort Whistler as well. She also continued to represent B.C. wineries, including several years and hundreds of bottles with Constellation Brands, now named Arterra.
From glamorous to mundane, Kate’s career has encompassed it all. She’s sipped champagne at the top of One Times Square beneath the famous “New Year’s Ball,” gone behind the scenes with Vegas showgirls, noshed on raclette in the Swiss alps, toured in helicopters with the crew of The Bachelor, dined at James Beard house, and met Royals Will and Kate, all while promoting the best of Vancouver and the Okanagan. On the flip side, she’s sourced a surprising volume of chips, turkey basters, gnomes and salad bowls for media mailers; spent many late nights negotiating, talking people down, and talking people up; writing, writing and rewriting; pitching, stuffing, licking, folding, running, cleaning, and smiling . . . so much smiling.
After more than two decades, dozens of clients and an impeccable track record, Kate stepped out of her comfort zone to become a partner at Naramata Inn, keeping her focus on marketing, branding and sales. She’s also took on the role of president of Discover Naramata to provide tourism industry support and leadership within her community.
About Ned Bell
Ned Bell is one of Canada’s most recognizable and influential chefs, a culinary luminary whose impact extends far beyond the kitchen. Known for his innovative approach to sustainable food systems, he has earned global acclaim as a chef, educator, keynote speaker, and environmental advocate. Whether leading transformative projects, inspiring audiences, or captivating guests at high-profile events, Ned Bell’s status as a celebrity chef and thought leader in sustainability makes him one of the most sought-after culinary talents.
Ned’s ability to engage mainstream audiences, elite clientele, and the culinary industry is unparalleled. His roles as Chef Ambassador for Ocean Wise, Culinary Director at Planetary Health, and Board Member of the Chefs Table Society have solidified his reputation as a leader in sustainable food systems. He frequently appears on television, championing local farmers, fishers, winemakers, and artisans to showcase the best of Canadian food to a wide audience. Ned has delivered impactful keynote speeches to world leaders at the United Nations, corporate giants, and high-net-worth individuals, making him a powerful voice for change and innovation in food.
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Beyond the speaking circuit, Ned is renowned for his engaging, fun, and playful cooking demonstrations and celebrity chef appearances. He brings high energy and dedication to every project, ensuring his clients achieve optimal results while delivering unforgettable experiences. Whether for exclusive corporate events, luxury brand partnerships, or high-profile media appearances, his star power and culinary expertise captivate audiences across Canada and internationally. His bestselling cookbook, Lure: Sustainable Seafood Recipes from the West Coast, showcases his passion for food and sustainability and continues to influence both the culinary industry and home cooks alike.
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Ned’s contributions have been honoured with numerous accolades, including being named a Fellow of The Royal Canadian Geographical Society, receiving an Honorary Doctorate in Technology from Vancouver Island University, and being presented with the SeaWeb Seafood Summit Global Champion Award and Chef of the Year at the Pinnacle Awards.
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His global advocacy is exemplified by his work representing Canada at the United Nations, where he advanced the Chefs for Oceans platform. Ned’s involvement in this initiative culminated in him cooking for the UN General Assembly and delivering presentations at the UN Oceans Conference in New York City. He is also a member of the James Beard Foundation and a Blue Ribbon Task Force Leader of the Monterey Bay Aquarium's Seafood Watch program, where he continues to inspire and educate through keynote addresses and events.
A pivotal moment in Ned’s career came when he returned to his roots to reimagine the iconic Naramata Inn in the Okanagan Valley. From 2020 to 2023, he co-owned and redefined the Inn, focusing on hyper-local, farm-to-table sustainability. His work transformed it into a culinary destination that set new standards for sustainable dining and hospitality, helping the Inn and the entire region thrive despite the challenges of the global pandemic.
Ned’s tenure as Culinary Director at the historic Vancouver Club further refined its food and beverage operations, enhancing private dining experiences and signature events for the city’s most connected clientele.
In 2023, Ned’s leadership reached new milestones with the launch of the Planetary Health Menu Pilot at Vancouver General Hospital. He led the development of sustainable, nutritious, and patient-friendly menu items, contributing to a more health-conscious and environmentally responsible food program. Following the success of this pilot, the program expanded in 2024 to three additional hospitals, demonstrating Ned’s ability to scale sustainable culinary practices across large institutions.
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In 2014, Ned founded Chefs for Oceans, a groundbreaking initiative aimed at raising awareness about responsible seafood choices and the importance of aquatic stewardship. His dedication to the cause was exemplified by an 8,700-kilometer bike ride across Canada, during which he hosted dozens of events to engage and educate communities about the significance of sustainable seafood.
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Ned’s ability to seize headline-making moments is unmatched, ensuring both he and his clients gain maximum visibility. A prime example was when he shared a globally notable moment starring BC seafood with the Prince and Princess of Wales, Kate and William, during their visit to the Okanagan. Whether delivering dynamic keynote speeches, leading high-energy cooking demonstrations, or curating exclusive event partnerships, Ned Bell brings unmatched expertise, star power, and a visionary approach to sustainable food. His talent for engaging and inspiring audiences makes him the go-to chef for brands, businesses, and celebrities seeking unforgettable, impactful experiences.
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Follow along @nedbell on Instagram.
About Krista Lochhead
A hospitality and tourism MVP, Krista Lochhead has been closely involved with every client, project, paragraph of fine print and challenging task that Ned and Kate have taken on in pursuit of their big dreams. From their Four Seasons Vancouver and Whistler days, to highlighting the very best of B.C. wines, to Ned’s next-level Dinner in the Sky venture, Ocean Wise, the Vancouver Club, and a variety of ambitious lifestyle projects, and now the reopening of the Naramata Inn and their current work with local destination marketing organizations, most wouldn’t have happened without Krista.
As Executive Assistant to the Hatch Hospitality team, Krista works with Hatch Comms and Ned Bell Culinary, keeping operations running smoothly both behind and in front of the scenes. Her global travels and first-hand experiences — seeing the Moais of Easter Island, dipping in the Blue Lagoon in Iceland, taking in the history and beauty of Sweden, visiting cultures a world away in South Africa, and one epic summer that took her from China through Southeast Asia to Australia — inform her perspective on global tourism products, travel trends, and expertise about the international travel market.
Proactive, fun, kind and energetic, Krista brings the special sauce required to keep a duo of busy professionals on project and on time. She adds value to every venture, brings her own insight, and in her years on the team, has become a crack industry pro in her own right. You want something done well, fast and thoughtfully? Two words: ask Krista.
When she’s not keeping Ned and Kate organized, Krista seeks out the best dog-friendly destinations, patios, wineries, hikes, and lakes to SUP, alongside her very energetic four-year-old Labradoodle, Archie.