Some places become part of your life. For me, Lake Louise is one of those places.
Over the years, my family and friends and I have returned to Lake Louise in every season—hiking and cycling in summer, cross-country and downhill skiing in winter, skating, sleigh riding and simply soaking up the extraordinary beauty of the Rockies.
On very special occasions, The Post Hotel has been part of our visits to Lake Louise, and then, the memories have become even more magical.
The Post is one of Canada’s most storied mountain retreats, known for its warm hospitality, exceptional dining and remarkable wine cellar. A member of Relais & Châteaux, The Post has also earned a Michelin Key for three consecutive years.
So I was especially delighted to learn that a chef friend we have known and admired for years, Rupert Garcia, is now Chef de Cuisine at The Post Hotel.
I first got to know Rupert during his years at Hotel Arts and Fairmont Palliser in Calgary. Originally from the Philippines, he began working in kitchens at just 16 and went on to graduate from SAIT, earn his Red Seal Chef certification and membership in the Chaîne des Rôtisseurs.
His culinary journey has taken him through some extraordinary kitchens, including Michelin-starred establishments in New York and San Francisco, as well as leading restaurants here in Calgary. His cooking brings together contemporary techniques with French and Asian influences.
Now Rupert is beginning a new chapter in the Rockies—and he’s doing it with something rather special.
Introducing Chef’s Stübli
The Post Hotel has transformed its former fondue room into Chef’s Stübli—“cozy room” in Swiss German—a small, intimate dining room where Rupert and his team can really let their creativity shine.
Just 20 guests are welcomed for one seating each Thursday, Friday and Saturday evening.
At the centre of the experience is a six-course tasting menu that will evolve with the seasons and the ingredients, ideas and techniques inspiring the kitchen.
I particularly love Rupert’s promise that he or a member of his culinary team will make a “table touch” with each course.
That kind of personal connection feels very much at home at The Post.
Rupert describes the experience this way:
“We want each menu to feel rooted in the Rockies while exploring global influences and modern techniques.”
The experience is also designed as a close collaboration between the culinary and sommelier teams, led by Head Sommelier Kristie Boschman.
Guests can add a $120 wine pairing to the six-course menu, or opt for a Sommelier Pairing at market price. The latter gives the sommelier team the opportunity to explore The Post’s extraordinary cellar of more than 28,000 bottles and select wines to complement the evening’s evolving menu.
As Kristie says, “The intimacy of Chef’s Stübli allows the relationship between food and wine to unfold in a very deliberate way.”
I love that idea. In a room seating just 20 guests, with a menu that changes with the seasons, the food and wine can become part of the same story.
The six-course menu is $180 per person, plus taxes and gratuities. Chef’s Stübli runs from November 12, 2026 through March 31, 2027.
And while I haven’t yet had the pleasure of sitting at Rupert’s new table, I already know something about the setting.
It is going to be beautiful.
Because that is another thing The Post Hotel does so well: it makes you slow down, settle in and savour where you are.
Congratulations, Rupert, on this wonderful new chapter. I’m so happy to see you in the Rockies—and very much looking forward to pulling up a chair at Chef’s Stübli.
Here’s to new chapters, old friendships and delicious reasons to return to Lake Louise to Savour it All.
Note: This post is not sponsored. Four photos of the Stübli experience and Chef Rupert supplied by The Post Hotel All others are my own.
