Thoughts seem as clear as the waters of the Bow Glacier Falls that spill into the lake below and you touch that fleeting sensation. Until 1996 the founder s son, Jimmy Jr., operated it. Its transformation from a summer destination to a year-round retreat has been performed by two gifted visionaries, innkeeper Tim Whyte who assumed management of the Lodge in April 1996 and Claudio Valentini his talented executive chef. When this entrepreneurial duo took over the reins they envisioned a comfortable, rustic retreat where good service and superior food were the norm. The kitchen received a massive overhaul so that chef Claudio could perform his culinary magic, the foundation of which was built during his tenure as a chef in Switzerland and then later honed under the tutelage of Wolfgang Vogt of Post Hotel renown.
Towels are white and fluffy, aromatic soaps and creams rest in wicker baskets in every bathroom.
The original eclectic blend of rustic d cor, wooden beams and log walls has been maintained, though the age-old dust has been swept away. Chef Claudio has created an astonishingly robust menu of culinary delights. This is not a place for the faint of appetite. Portions are hearty, the menu extensive, and the ingredients fresh no matter the season. Opening temptations abound.