Customer Stories

Chef Ned Bell has come a long way. Having grown up in the Okanagan Valley, an area chockfull of incredible locally grown ingredients, he was inspired at a young age. After studying at Dubrulle Culinary School under another one of Vancouver's successful chefs, Chef Rob Feenie, and working at Le Crocodile, as well as at Lumiere alongside Feenie, Bell went on to becoming one of the best chefs from the West Coast, winning a number of accolades. Today, Urban Cultivator wants to congratulate him for being named the recipient of the 2014 Pinnacle Award for Chef of the Year, an award that recognizes the full spectrum of achievements in the hospitality industry, and something that we believe that Chef Bell is more than deserving of.

Celebrated Vancouver-based chef, Ned Bell, who heads the Four Seasons Hotel Vancouver's award-winning Yew Seafood + Bar, will be embarking on a cross-Canada bicycle trip in hopes of increasing awareness for sustainable seafood. The 10-week journey will begin in Newfoundland on July 1, and finish in Vancouver on September 10. As the founder of Chefs for Oceans, this won't be just a sight-seeing trip—he hopes to raise money for the Vancouver Aquarium's Ocean Wise program, SeaChoice, and the Canadian Parks and Wilderness Society.

A few weeks ago, our CEO Tarren Wolfe visited Martha Stewart in New York, and helped Martha plant some new herbs and greens in her Urban Cultivator Commercial units. Just the other day, Martha and her team gave us an update on her indoor garden, and—not like we'd expect anything less from Martha—it looks like her garden is truly in full bloom! Check out her plants below.

Last week our CEO Tarren Wolfe had the pleasure of visiting our friends at the Northern Alberta Institute of Technology (NAIT). This amazing school is training the future Canadian Chefs, and they're doing it with an Urban Cultivator Commercial growing appliance. The event featured some amazing dishes that showcase the amazing flavours the can be grown indoors with Urban Cultivator. Kale, amaranth, sunflower, pea, and beet greens are a few of the greens that NAIT is growing in their Urban Cultivator Commercial. Here are a few quick shots from the event.

From growing his own mushrooms, to a rooftop garden, Chef Tory serves up amazingly fresh dishes from his kitchen at Sidecut restaurant in the Four Seasons Resort in Whistler BC. The most recent addition to his fresh forward thinking however comes in the form of two Commercial Cultivators and a Kitchen Cultivator. Allowing Chef Tory to use the freshest flavours for his dishes, the two Commercial Cultivators and one Kitchen Cultivator provide 10 flats of micro-greens per week to his restaurant and hotel visitors.