Our Mountain Legacy

Where wilderness meets warmth, and every trail tells a story

How We Got Here

1987
The Beginning

Started as a single cabin built by Marcus Pyrevor, a former alpinist who'd spent decades climbing these peaks. He wanted something simple - a place where folks could experience the mountains without all the fuss.

1995
Growing Roots

Word spread fast among mountain lovers. We added four more cabins and partnered with local guides who knew every hidden trail and secret viewpoint around Whistler. The dining hall became legendary for Elaine's elk stew.

2008
Major Expansion

The lodge got a complete rebuild, but we kept Marcus's original vision intact. Added the wellness center after realizing tired hikers needed more than just a hot shower. Built everything using timber from the property - nothing wasted.

2019
Going Green

Went fully carbon-neutral and got serious about conservation. Installed geothermal heating, started our farm partnerships, and committed to protecting the wilderness that gave us everything. Marcus would've approved.

Today
Still Climbing

We've become something bigger than we imagined, but the mission hasn't changed - connect people with these mountains in a way that respects both. Every guest becomes part of our extended family.

The mountains don't care about luxury or comfort - they just are. But humans? We need both the rawness of nature and a warm bed to crawl into. That's the balance we've been chasing here for almost 40 years.
Marcus Pyrevor, Founder
~ M. Pyrevor

How We're Protecting What We Love

Not just talking the talk - here's what we're actually doing

100% Renewable Energy

Geothermal heating pulls warmth from the earth itself. Solar panels on every roof. We generate more clean energy than we use and feed the excess back to the grid.

Water Conservation

Rainwater collection systems, greywater recycling for landscaping, and low-flow everything. We've cut water usage by 60% since 2015 without anyone noticing a difference.

Local Farm Partners

95% of our food comes from within 100km. We work with 23 local farms and producers. Seasonal menus mean we're eating what the land's giving us right now, not what's been shipped halfway around the world.

Wildlife Corridors

Protected 200 acres specifically for wildlife movement. Bear-proof everything, motion-sensor lighting to avoid disturbing nocturnal animals, and we fund local conservation groups annually.

Zero Waste Goal

Currently at 87% waste diversion through composting, recycling, and reuse programs. Banned single-use plastics in 2017. Guest rooms have refillable amenity dispensers made from recycled ocean plastic.

Green Building

Every structure uses reclaimed timber, natural insulation, and non-toxic materials. Our newest cabin was built entirely from fallen trees on the property - took longer but felt right.

Community Investment

10% of profits go to local environmental education and trail maintenance. We employ 90% locally and pay above market rates because that's just how things should be done.

Leave No Trace

Every guest gets a proper briefing on wilderness ethics. Our guides are certified LNT trainers. We've seen trail erosion drop by 40% just from teaching people where to step.

The Folks Who Make It Happen

We've got an amazing crew - here are some of the faces you'll see around the property

Sarah Chen
Sarah Chen

General Manager

Sarah Chen

Been here 12 years and still can't believe this is my job. Started as front desk, worked my way up. I know every squeaky floorboard and the name of every regular guest's dog.

Fun fact: Summited all local peaks, usually before breakfast.

Tom Halverson
Tom Halverson

Head Guide

Tom Halverson

Third generation Whistler local. My grandpa taught Marcus how to track in these woods back in the 80s. Lead over 1,000 expeditions and still find new stuff out there.

Fun fact: Can identify 200+ plants and knows which ones you definitely shouldn't eat.

Marie Dubois
Marie Dubois

Executive Chef

Marie Dubois

Trained in Montreal, perfected my craft in the Rockies. Love the challenge of creating world-class dishes with whatever's seasonal and local. Visit farmers at 5am most mornings.

Fun fact: Forages wild mushrooms - guests sometimes join me on morning hunts.

Anika Patel
Anika Patel

Wellness Director

Anika Patel

Certified in about a dozen healing modalities. Believe nature does half the work - my job's just helping guests tune into it. The mountains have their own healing rhythm if you listen.

Fun fact: Leads sunrise meditation hikes - they're magical in summer.

Community gathering

More Than Just A Place To Stay

Look, we're not gonna pretend we're perfect or that we've got it all figured out. Running a mountain resort's complicated - balancing what guests want with what the land needs, staying profitable while staying true to our values.

What we can promise is that we're trying. Really trying. Every decision gets filtered through this question: would Marcus be cool with this? Would the mountains?

Most of our staff's been here for years. They're not just working - they're genuinely invested in this place. You'll notice that when you arrive. Nobody's reading from a script or faking enthusiasm.

We've had guests who came for a weekend and ended up moving to Whistler. Seen proposals on the trails, scattered ashes at favorite viewpoints (with proper permits, of course), watched kids grow up coming here every summer.

Come See For Yourself