Please note that we are experiencing higher call volumes than normal with our call centre. Please visit our FAQs or fill out an inquiry form and one of our travel experts will reach out to you.

The well-being of our guests and staff has always been our top concern. This season we are taking extra measures to ensure you can travel with confidence. This includes the peace of mind to cancel anytime and receive a full refund.

Read our full Covid safety promise

  • Crowd-Free Comfort Crowd-Free Comfort
  • Enhanced cleaning program Enhanced cleaning program
  • Rigorous staff training Rigorous staff training
  • Peace of mind Peace of mind
  • Flexible Cancellations Policy Flexible Cancellations Policy

Dining at the Columbia Icefield Glacier Discovery Centre

Perched at the glacier’s edge, Altitude and Chalet restaurants are more than a welcome break in the day’s activities. Altitude features full table service and locally sourced Canadian cuisine with breathtaking glacial views.

If you’re looking for quick grab-and-go items that make it easy to get back to exploring, head over to Starbucks.

Spectacular glacier views wrap the restaurant and provide the perfect backdrop to the Canadian inspired and locally-sourced menu developed by Executive Chef Michael O’Neill.

Indulge in a delicious breakfast or unwind and soak in the quiet and spectacular scenery with dinner and cocktails from Altitude's incredible à la carte menu.

Currently, Altitude is only open to Glacier View Lodge guests.

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Chalet

Chalet celebrates the heritage of the original red-roofed Columbia Icefield Chalet, and the stories of the explorers that have enjoyed this destination over the years.

Fuel up for your mountain adventures with their exceptional menu of freshly prepared hot items with a casual self-serve concept.

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Starbucks at the Columbia Icefield

Now you can pick up you favourite Starbucks treats before you journey onto your next Rocky Mountain destination.

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A chef stands against a grey background.

Meet Executive Chef Tyler Tays

For Tyler Tays, the most interesting part of being a Chef is finding inspiration in cuisine from around the world. At 17, Chef Tays began his culinary journey at a kitchen in Muskoka, Ontario. As he pursued a career in the field, he found himself working at ski hills and diners before heading to Charlottetown, PEI, to train at the Culinary Institute of Canada. Ultimately, he couldn’t help but return to his home province of Alberta where he now works as the Executive Chef for Pursuit’s Columbia Icefield food and beverage operations.

“There’s something about the mountains,” he says. “The beauty of them and the untamed wilderness constantly keeps me inspired.”

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