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Our Cuisines
We take particular pride in supporting local farmers, and businesses by sourcing our foods locally, or as we like to say "farm-to-table." We also go to great lengths to purchase our seafood locally, ensuring that we provide the highest quality and freshness. This is destination dining in one of the most spectacular settings with breathtaking views.
Our Dining room is often booked with private events and there is limited availability for dinner reservations. Our available dining dates can be found by clicking the "dining availability" button below. Please note we do not offer room service.
If you have a reservation to dine with us, please note that at the Chef's Table, there are no set selections to choose from. Our talented chefs take pride in curating a unique and exceptional culinary journey for each guest. To ensure we cater to your preferences and dietary requirements, we kindly request that you provide us with any relevant information, including dietary restrictions, allergies, and personal dislikes, at least two weeks before your scheduled arrival. This advance notice is crucial for our chefs to craft a personalized menu that incorporates the freshest local farm-to-table ingredients. Offerings of diverse game meats like rabbit, pheasant or elk and seafood like oysters, uni, and seaweed are often served at our Chefs Table. We greatly appreciate your cooperation and look forward to providing you with a memorable dining experience. Please note that if we do not receive this information 2 weeks prior to your arrival we will not be able to accommodate your preferences/allergies.
Take a look at what we have to offer for our corporate guests!
Take a look at what we have to offer for our wedding guests!
If you're joining us for a meal during a staycation or fishing excursion, here's a sneak peek at what your menu will feature!
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Enhance your stay with gourmet meal kits for a cozy Lodge experience.
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Meet Chef Ian
My name is Ian Miller and I am the Executive Chef at the Fraser River Lodge. First a little about myself: I was born in the Fraser Valley and started working in kitchens by the time I was 16, my first job was just being a dishwasher at a local bar and grill. It wasn't a glamorous job and I won't lie I didn't take it that seriously or think there was much of a future in it, but shortly after being moved up to a line cook the head chef took me aside and told me “Ian you're terrible at this and if you don't get better I'm going to fire you”. Being that I’ve always been a bit of a competitive person I took this personally and it lit a fire in me. From that point on it was onward and upward for me, I left the Fraser Valley and moved to the Sunshine Coast, then Whistler trying to find more elevated kitchens to work in. After three seasons in Whistler, I felt it was time to move on and continue to grow, so it was off to Europe for me to chase the stars. A year of working in Norway at the Grand Cafe (the oldest hotel in the country) was followed by a year and a half in Denmark, where I was able to spend time in many of the best restaurants in the world, Noma, Geranium, and Relae. Returning to North America I took a job in Washington at the Willows Inn, which at the time was considered one of the best restaurants on the continent. After my time in the U.S.I moved to Vancouver and joined Chef Gus Stieffenhofer-Brandson as his Sous Chef helping open Published on Main. A few years later and managing our way through Covid, Published was named the best restaurant in Canada and was awarded one of the first Michelin stars in the country's history. Looking for a change of pace and with my first kid on the way I found my way to the Fraser River Lodge, where we focus on creating the best food we can using local and homegrown products as well as foraging for amazing wild ingredients that grow around the lodge.
