Julie developed the knowledge she needed to create healthier versions of typically high-fat, high-calorie dishes and baked goods that were so delicious, it enabled her to enjoy whatever she craved rather than declare her favorite foods off-limits. By making the decision to quit dieting and start living on her own terms, Julie's new healthier lifestyle led to a major weight loss — 165 pounds! This inspired a series of best selling cookbooks, including One Smart Cookie: all your favorite cookies, squares, brownies and biscotti… with less fat! and Grazing: portable snacks and finger foods for anytime, anywhere.

Ned Bell is arguably one of Canada’s foremost culinary talents. Working with fresh ingredients is something that has always inspired and motivated him to create new and imaginative dishes. Ned started his career in Vancouver where he worked as sous chef at Robert Feenie’s Lumiere Restaurant as well as working under Michael Jacob, chef and owner of Le Crocodile.

After successful stints as executive chef at Niagara-on-the-Lake’s Peninsula Ridge Estates Winery, and at Toronto’s Accolade and Senses restaurants, Ned moved back west where he spent three years happily cooking up a storm at Murrieta’s Grill. His list of accomplishments included winning Where Magazine’s Rising Star and Best Overall awards. Not content to rest on his laurels, Ned then returned to his roots to create a dining experience unique to Kelowna with the Cabana Bar & Grille.