That’s why we’re thrilled to welcome culinary master Stephan Drolet to our team as head chef this winter. He hails most recently from Whistler’s acclaimed Bearfoot Bistro—a mainstay on Canada’s 100 Best Restaurants list, and certainly Whistler’s best restaurant—as executive sous chef, and before that ran Camille’s in Victoria on Vancouver Island with his wife. With such accolades as being selected from over 200 chefs to represent Canada at the James Beard House in New York, Drolet brings a new culinary height to Heather Mountain Lodge.
We’ve always enjoyed fantastic chefs creating beautiful food here in our lodge. But Drolet’s addition to Great Canadian Heli-Skiing represents the coming of age for next-level dining—and not just here, but for the whole region around us.
Drolet’s emphasis on designing healthy and sustainable menus from local and seasonal ingredients makes for a singular “taste of place”, which means that dining at Heather Mountain Lodge offers a taste of our culture, our region and our heritage. Drolet commits to sourcing ingredients from as nearby as possible, starting with hyper-local. If necessary, he widens the sourcing to provincially, then to Canadian, keeping food as close to home as it gets. Then, he creates his dishes using modern culinary techniques without going to the extremes of modernist cuisine, instead retaining a classical approach.
But there’s something else that we’re proud of with Drolet’s addition to our team, on top of offering a stellar, one-of-a-kind dining experience. It represents our commitment to our staff—who are our community—and our business in an unprecedented year. During a time when so much seems uncertain, we are so committed to what we’ve created at Great Canadian Heli-Skiing that we are confident in investing in its future, in the next three years, five, ten and beyond.
Welcome to your singular experience. We can’t wait to host you at our table.