YOUR STAY

At Bison Lodge, we take pride in offering first class amenities and service.  Fully staffed and catered with custom options to suit your group, Bison provides it all. We take care of the details so that you don’t have to. Prepare yourself for a carefree holiday…

PRICING

THE EXPERIENCE

Bask in the ultimate mountainside lodge retreat. With a fully staffed lodge complete with a personal chef, server, and concierge, the staff at Bison Lodge will take care of your holiday needs. Customized menus will be created for your group’s unique tastes with ingredients sourced locally.

True Canadian mountain luxury at its finest. Relax. We’ve got this.

Inclusions:

  • Check in is 4 pm and checkout is 11 am
  • Typical Rates $8500 (plus applicable taxes) per day; 8-10 people  based on double occupancy . Additional guests cost $300/person per night.
  • Maximum  capacity 16 guests
  • 5% gratuity added with 100% satisfaction guarantee
  • Private Chef – food included
  • Daily serving and housekeeping staff
  • All Food and Beverages, this includes wine and beer on tap with premium spirits
  • 3 hours of complementary massage per day – additional massages available at $125 per hour, upon request and scheduling availability
  • Local Bison shuttle – door to door for skiing and local adventures airport transfers available at additional cost and availability
  • Private Heli pad
  • 4 King suites
  • 1 Flex room with 3 queen beds (1 loft) 2 bathrooms with 3 showers and an exterior vanity
  • 1 King room or split able as 2 double beds with a privacy curtain
  • 28’ fireplace / rock climbing wall with 2 belays
  • Exterior sauna, spa (hot tub) and fire pit
  • Theatre room
  • Wet bar and games room
  • 2 Great rooms
  • Massage room

Meet the Chef – Bison Lodge Revelstoke

Jean-Philippe Bedard is Executive Chef for Revelstoke Bison Lodge. He is a professional Chef with a degree in Food Services and Restaurant Management (2004) from Merici College in Quebec City.

With a broad repertoire of experiences in Canada, France & Australia, his career has been driven by a passion for food and the pursuit of professional excellence.

From family and pub restaurants to innovative and refined establishments, many with numerous awards, throughout, JP has worked along many very talented and respected peers that have contributed enormously to refining his trade.
JP also deepened his appreciation and understanding of wine and viticulture, successfully completing the advanced level of the Wine & Spirit Education Trust with distinction.

Seasonal Okanagan led him North, to Revelstoke where he joined Mica Heli Skiing, a great introduction to our world renowned winter outdoor pursuits.
Since joining Bison Lodge full time in 2016, JP has now relocated to Revelstoke.

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