VANCOUVER, BC (March 16th, 2011): An admired name in Canadian culinary circles, Chef Ned Bell will lead the hotel dining team at Rosewood Hotel Georgia, establishing a reputation for exceptional dining at each of the hotel’s culinary ventures.

Complementing the cuisine of Chef David Hawksworth, who will leading Rosewood Hotel Georgia’s signature restaurant, “Hawksworth”, Chef Bell will direct the hotel’s five in-house dining elements: meeting, event and wedding catering; 24 hour room service; the distinct lobby bar “1927”; “Reflections” a sophisticated open-air space on the fourth floor and the elegant vaulted cocktail lounge, “Prohibition”.

“Chef Bell’s passion for cooking and his steadfast vision and commitment to create imaginative dishes with fresh, local ingredients will enhance the already brimming talent of our hotel dining program,” declared Steve Halliday, Managing Director at Rosewood Hotel Georgia.

Beginning his career in Vancouver, Chef Bell worked with a number of distinguished restaurateurs, including Le Crocodile’s Michel Jacob and Lumiere’s Rob Feenie. From there, he headed east to take key positions at Toronto’s Accolade and Senses restaurants then to Peninsula Ridge Estate Winery in Niagara. Moving to Calgary, Chef Bell opened Murrieta’s Grill and was recognized as Best Overall and Rising Star by Where Magazine. Bell returned to his Okanagan roots in 2007 to become co-owner and corporate chef in the Kelowna lakeside favorite, Cabana Bar and Grille, where he retains his co-owner status.

“I am thrilled to be leading a team at Rosewood Hotel Georgia and to work alongside David Hawksworth”, said Chef Bell. “I look forward to offering guests to the Rosewood Hotel Georgia a parallel standard of excellence through our range of dining options, as well as incorporating my own personal flare into the mix.”

Following a detailed induction within the hotel kitchens of Rosewood celebrated properties, The Carlyle, A Rosewood Hotel and Rosewood Sand Hill, Chef Bell intends to draw on Rosewood’s guiding principle “A Sense of Place” when crafting menus for each distinct avenue of the hotel’s dining program. “We will anchor the cuisine at the Rosewood Hotel Georgia to Canada’s west coast, by incorporating local flavours and produce, while ensuring the exemplary standards which Rosewood’s guests have come to expect,” concluded Chef Bell.

About Rosewood Hotel Georgia:
Since 1927, the Hotel Georgia has represented Vancouver's most stylish and elegant retreat at the beating heart of the city. The legendary property is located just steps away from long stretches of sea wall, the downtown shopping and business districts and Canada’s greenest convention centre. Named “Top City of the Americas” in Conde Nast Traveler’s 2010 Readers’ Choice Awards, Vancouver’s reputation as a world-class city, flanked by magnificent snow-kissed mountains and the Pacific Ocean continues to shine. The 155-room hotel is home to Hawksworth Restaurant, lead by visionary chef David Hawksworth; Sense Spa® offering a menu of West-Coast treatments; thoughtfully designed meetings facilities; a heritage ballroom and spacious lounges, which act as a tranquil and enticing haven in this radiant downtown hub. www.rosewoodhotelgeorgia.com

About Rosewood Hotels & Resorts:
Headquartered in Dallas, Texas, Rosewood Hotels & Resorts manages luxury properties worldwide including Rosewood Mansion on Turtle Creek® and Rosewood Crescent Hotel® in Dallas, The Carlyle in New York, The Mansion on Peachtree in Atlanta, Rosewood Sand Hill®, CordeValle and San Ysidro Ranch in California, Rosewood Inn of the Anasazi® in Santa Fe, Las Ventanas al Paraíso, Rosewood Mayakobá and newly opened Rosewood San Miguel de Allende® in Mexico, and a triumvirate of world-class Caribbean properties – Rosewood Little Dix Bay on Virgin Gorda, Caneel Bay on St. John and Jumby Bay on Antigua. Rosewood also offers Sense® spa – featuring treatments reflective of the brand’s signature A Sense of Place®. www.rosewoodhotels.com