Relax and Reconnect in Private Luxury

Executive Chef Sebastien Roelly brings over 20 years of experience, a passion for innovation, and a deep respect for quality ingredients to Pomeroy Kananaskis Mountain Lodge. Born in Quebec City and raised across the United States and gained experience, he grew up immersed in the culinary world, following his father’s career in some of the most renowned kitchens. His father worked at the legendary Bocuse Restaurant under Paul Bocuse in France, instilling in him an early appreciation for excellence in the kitchen.

At just 18, he became the head chef of his first official Four Diamond restaurant, setting the stage for a career defined by creativity and high standards. At 23, Roelly moved to Vancouver, where he spent seven years perfecting the subtle influence of Pacific cuisine into his French classics, broadening his techniques in seafood and fusion cuisine. He went on to refine his skills at L’Initiale, a prestigious fine dining establishment in Quebec City known for its precision and artistry. He later opened and ran his own pastry shop, deepening his expertise in the delicate balance of technique and flavour.

Throughout his career, which has spanned coast to coast across Canada, he has developed a philosophy of constant evolution. I am a big believer in following the seasons. My past establishments really taught me to get out of a routine and evolve with what you have in front of you,” he says. His approach embraces the ‘chalkboard style’—keeping menus fresh, seasonal, and ever-evolving. “I don’t like to copy other places; I like to be different. As soon as someone does the same menu, I like to switch it up.”

His love for adventure, both in food and in nature, is reflected in every plate he creates—thoughtful, bold, and always a little unexpected. Chef Roelly’s culinary expertise extends to creating impressive gingerbread displays, as evidenced by his recent creation of a 7-foot-long replica of the lodge, showcasing his attention to detail and artistic flair.