LAKE LOUISE, Alberta, October 13, 2026 – Post Hotel & Spa is pleased to introduce Chef’s Stübli, an intimate new dining concept led by Chef de Cuisine Rupert Garcia alongside Head Sommelier Kristie Boschman. At the centre of the experience is Chef Garcia’s six-course tasting menu, which will evolve with the seasons and reflect the ingredients, ideas and techniques inspiring the kitchen. Welcoming just 20 guests three nights a week, Chef’s Stübli gives Garcia and his team the freedom to create an experience that is personal, expressive and closely connected to the Rockies.
The name Stübli refers to a small, welcoming parlour, a place for dining, conversation and gathering. Chef’s Stübli pays homage to the former hotel’s Swiss founders and the Fondue Stübli they once operated at Post Hotel & Spa. Rooted in the hotel’s European heritage and its setting in the Canadian Rockies, this new experience carries forward the intimacy and convivial spirit of the original gathering place while expressing a distinctly contemporary culinary vision.
A dish from Chef’s Stübli’s six-course tasting menu, where Chef de Cuisine Rupert Garcia brings seasonal ingredients and modern techniques together in an intimate dining experience at Post Hotel & Spa.
“Chef’s Stübli gives us an opportunity to create something deeply personal for our guests,” says Garcia. “With such an intimate setting, it gives our culinary team the ability to be curious, respond to what is at its best in the season and share a closer connection with our guests. We want each menu to feel rooted in the Rockies while exploring global influences and modern techniques.”
The concept is designed as a close collaboration between the culinary and sommelier teams. Guests may enjoy the six-course tasting with an added wine pairing for $120 per person, or select the Sommelier Pairing at market price. The latter offers Boschman and the sommelier team the freedom to reach further into one of Canada’s largest and most distinguished wine cellars, home to more than 28,000 bottles, and select exceptional wines to complement the evening’s menu.
“The intimacy of Chef’s Stübli allows the relationship between food and wine to unfold in a very deliberate way,” says Boschman. “Every pairing is selected to enhance the character of the dish while giving guests an opportunity to discover wines with a compelling story, whether from a renowned producer or an unexpected corner of the cellar.”
Chef’s Stübli builds on the Post Hotel & Spa’s longstanding culinary legacy while offering guests a new way to experience it. The Dining Room at Post Hotel & Spa has been recognized as one of Canada’s Top 50 Hotel Restaurants and honoured by Distinguished Restaurants of North America (DiRōNA). At the heart of its dining program is the Post Hotel & Spa’s wine cellar, which has received Wine Spectator’s Grand Award for 24 consecutive years.
Chef’s Stübli is offered Thursday, Friday and Saturday evenings, with one seating per night limited to 20 guests. Doors open at 5:30 p.m. for a welcome cocktail, with dinner beginning at 6:15 p.m. The six-course menu is priced at $180 per person, plus applicable taxes and gratuities. An optional wine pairing is available for $120 per person, and a Sommelier Pairing is available at market price.
Reservations are now available for experiences commencing November 12, 2026 and ending March 31, 2027.