Shred All

Day

Shared catered meal for a group ski trip in Revelstoke, served at the lodge after a day on the mountain

Plated dinner prepared by a private chef for a group ski holiday in Revelstoke.

Feast All

Night

Eat, Shred, Love.

A private chef for your next Revelstoke Ski Holiday.

Hosted by chef Celine Lussier

Revelstoke Private Chef provides in-house catering so your ski trip is as good at the table as it is on the slopes.

Your private chef, Celine, handles the menu, the groceries and the cooking, serving restaurant-quality catered meals made right in your lodge, chalet, or AirBnB.

Meet Your Host

Private Chef

Celine Lussier

My culinary journey began with an apprenticeship in high school, which led me directly to culinary school and into Toronto’s casual fine-dining scene. After several years in the kitchen, I took a hiatus from cooking while making my way west and establishing myself in the outdoor recreation industry.

I found my way back to cooking through opportunities in backcountry ski lodges, where the combination of food, hospitality, and the mountains quickly drew me back to the kitchen. Since then, I’ve had the opportunity to cook at Blanket Glacier Chalet, Sorcerer Lodge, and Durrand Glacier Chalet, as well as for remote geological exploration camps.

My cooking is elevated, from scratch, and deeply rooted in nourishment and comfort. I love creating food that feels special without losing its warmth — the kind of meal that truly hits the spot after a long day outside. I’m particularly drawn to Asian-inspired flavours, and I have a passion for making breads and other staples from scratch.

My experience in both fine dining and remote mountain environments has shaped the way I cook and host: thoughtful, local ingredient-driven food paired with a relaxed and welcoming approach to hospitality.

let's Cook

from our critics fans

“Celine has been our private chef for several years during our annual ski and snowmobiling trips to Revelstoke, and she has become an essential part of the experience.
Our group typically ranges from 12–16 people, with Celine preparing two to three meals a day—often without a commercial kitchen, additional prep staff, or servers. Despite the challenges, she consistently delivers exceptional food with impeccable timing. Breakfasts are amazing, and she sends us off each morning with thoughtfully prepared sandwiches, snacks, and treats for the mountain. When we return hungry after a long day, dinner never disappoints.
We look forward every year to experiencing Celine’s creativity, passion, talent and smile. Her meals and desserts are outstanding. Be sure to request the panna cotta, which has become a group favorite.
Beyond her cooking, Celine is exceptionally professional, personable, cheerful, and accommodating. She effortlessly handles dietary restrictions, special requests, changing schedules, and the dynamics of a large group.
Celine will continue to be our go-to private chef in Revelstoke, and we recommend her without hesitation.”
— Palmer, Colorado
"We first met Celine when she was the chef at a catered ski hut. We loved her food and company so much that we invited her to join us on another hut trip with seven adults and seven teenagers. She was amazing to work with during the meal planning process, and everything she made was absolutely delicious. On top of that, she is a complete joy to be around!"
— Shay, Colorado
"The meal that Celine made for our women’s bike trip was amazing! We will be talking about how good it was for years. She was so easy to communicate with and very professional. One of the best meals of my life.”
— Stacey, Calgary
“We had Celine cater our ladies bike trip in Revelstoke and she exceeded our expectations! We had an Asian multi-course meal and every single dish knocked it out of the park. The chilli garlic edamame and broccoli mushroom noodles were spectacular. I was lucky to bring some leftovers home with me.”
— Arranny, Calgary

Herb-crusted rack of lamb over creamy puree with roasted vegetables, plated by a private chef in Revelstoke.

Seared ahi tuna over sesame soba noodles with radish and edamame, a private chef dinner for a Revelstoke ski holiday.

Pork belly bao buns with pickled cucumber, carrot and cilantro, catered for a Revelstoke ski lodge group.

Fresh-baked rustic sourdough loaf made by a Revelstoke private chef for a lodge weekend.

Open-faced toasts with soft-boiled egg, cured meat and avocado, a ski trip breakfast by a private chef in Revelstoke.

Pan-seared fish over rice with herb sauce, olives and broccolini, fine dining catering in Revelstoke.

Crispy seasoned edamame, a shareable appetizer from a Revelstoke private chef.

Golden pan of fresh dinner rolls baked for a ski trip lodge dinner in Revelstoke.

Dessert and fruit grazing board with chocolate-dipped strawberries and citrus, Revelstoke event catering.

Crispy chicken salad bowl with pickled onion, olives and warm flatbread, a hearty meal after a day on the slopes in Revelstoke.

Beef and vegetable noodle stir-fry, a comfort dinner for a Revelstoke ski holiday group.

Sliced shortbread cookie dough log, fresh treats for the mountain from a Revelstoke private chef.

Crostini with herbed cheese, party appetizers by a Revelstoke catering chef.

Glazed slow-cooked ribs, a lodge dinner for a Revelstoke ski trip.

Several slices of bread topped with cream cheese, peach slices, and drizzled with balsamic reduction on a baking sheet by a private chef in Revelstoke.

Crostini with herbed cheese, golden peppers and tomato, party appetizers by a Revelstoke catering chef.

Glazed BBQ cooked ribs, a lodge dinner for a Revelstoke ski trip.

Mini chocolate tarts topped with fresh strawberries, dessert by a private chef in Revelstoke.

Marbled caramel chocolate brownies, a sweet treat from a Revelstoke private chef.

Tray of golden cheddar biscuits, ski trip catering for a Revelstoke chalet.

Fresh rice paper summer rolls with colourful vegetables, a light appetizer from a Revelstoke private chef.

Freshly cooked flatbreads cooling on a rack, house-made by a private chef for a Revelstoke lodge stay.

Hand-rolled avocado sushi with soy sauce, catering for a Revelstoke ski holiday.

Golden ring cake on a wooden board, homemade dessert from a Revelstoke private chef.

A tray of individual dessert cups filled with creamy pudding, topped with cherries, pecans, and crushed cookies prepared by a Revelstoke private chef.

Close-up of sliced bread topped with tomatoes, cheese, cured meat, and microgreens on a black serving board near a window prepared by a Revelstoke private chef.

Close-up of a person's hand holding a slice of pepperoni pizza with melted cheese, with an outdoor area in the background prepared by a Revelstoke private chef.

Slices of cheesecake with graham cracker crust and strawberry topping on paper plates, arranged on a stainless steel surface in a kitchen setting prepared by a Revelstoke private chef.

A hand holding a black tray with toasted bread slices topped with cooked mushrooms, melted cheese, and herbs, set near a window with a view of green grass outside prepared by a Revelstoke private chef.

Mini strawberry tartlets with a shortbread crust, filled with chocolate ganache, topped with fresh strawberries and a sprinkle of sea salt prepared by a Revelstoke private chef.

Two long toasted bread slices topped with grilled chicken, fresh cilantro, cucumber slices, shredded carrots, and a layer of melted cheese prepared by a Revelstoke private chef.

A plate of scones with a small dish of jam and a piece of butter prepared by a Revelstoke private chef.

A bowl of hummus with black sesame seeds on top, placed on a decorative green plate, with a spoon inside the bowl. The background shows a window with sunlight prepared by a Revelstoke private chef.

A white plate of food containing grilled meat, roasted potatoes, a portion of mashed pumpkin, and a salad with leafy greens. The plate is decorated with a drizzle of balsamic glaze around the edges prepared by a Revelstoke private chef.

A loaf of freshly baked bread in a baking pan, with another loaf cooling on a wire rack on a wooden table prepared by a Revelstoke private chef.

A white bowl filled with salad containing cucumbers, tomatoes, onions, black olives, shredded cheese, chopped herbs, and greens, topped with a creamy dressing, and topped with two pieces of pita prepared by a Revelstoke private chef.

A close-up of four ceramic bowls filled with diced raw vegetables and chopped tuna, garnished with seeds and herbs, placed on a table prepared by a Revelstoke private chef.

Multiple ceramic plates with salads, cooked meats, and vegetables on a wooden table prepared by a Revelstoke private chef.

A rectangular fruit tart topped with sliced apples and drizzled caramel sauce, served on a baking tray with parchment paper, surrounded by small green plates with additional slices prepared by a Revelstoke private chef.

Sticky glazed short ribs, hearty ski lodge catering in Revelstoke.

Steamed bao buns in a bamboo steamer, a private chef appetizer for a Revelstoke ski holiday.

Hungry for a holiday?

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