CMH Chefs - amazing food is their specialty!

The Chefs of CMH


Great food is a CMH tradition. Each lodge has an experienced chef at the helm, as well as an imaginative pastry chef to round out our culinary extravaganza.

Good food, good friends, and good times all around.


Chef's Training

Each November CMH's 44 chefs and pastry chefs gather together for a four-day seminar to engage in discussions on the latest food trends. This rare opportunity to gather together with their colleagues and other industry professionals inspires our chefs to think outside the box and create the best quality food for our Heli-Hiking and Heli-Ski guests to enjoy all year long.


"Passion for food and eating is really just instinct. Life without passion is not worth living, and food without passion is not worth eating. We all know really good food when we taste it. Good ingredients, simple preparation, and ideas that people can relate to -- I guess that’s what I strive for in my food."
   - Rick Carswell, Food and Beverage Manager


"I live and work in areas which are natural and beautiful. My food takes on many of these characteristics. Important concepts are freshness, natural products, simplicity, and an attempt to use as many locally grown and raised products as possible: Meats from Alberta; fresh fish and seafood from British Columbia, and fresh locally grown products including herbs and hot house produce. Organic and pesticide-free products have better taste, and work well with natural concepts. Our guests become family. It is important that the food is served properly cooked, hot, and with quality and variety."
   - Grant Coughlin, CMH Chef - Cariboos


"Food -- it's how you feed mind, body, and soul. I feel so lucky to be able to serve good food in such a beautiful, inspiring environment. I enjoy eating as much as I enjoy cooking. Vacations are all about indulgence. If you don't come back a few pounds chubbier, was it really that good a vacation?"
   - Chantal Grainer, CMH Chef - Bobbie Burns


"At dinner one night, the appy was mache with seared scallops and pancetta vinaigrette. The main was marinated rack of venison with a tawny port reduction, smoked corn relish, parsnip-potato cakes and something green and leafy. The white chocolate and strawberry mille feuille dessert was irrelevant; most of us didn't have the space for it. We ate like that every day."
   - Excerpt from G. D. Maxwell's article HELISKIING: The ultimate bargain ski vacation, published on skipressworld.com, January 2005


Enjoy some sumptuous CMH specialties!



See photos of some of our chef's specialties in our online photo gallery entitled CMH Cooks!