Cliff Hohl is a seasoned chef with extensive experience across Canada and internationally. He has worked in fine dining and luxury settings, including the 5-Diamond Ponte Vedra Resort in Florida and the Michelin-starred Wedgewood Hotel in Vancouver under Chef Lee Parsons.

Cliff’s journey has taken him to the Okanagan, where he mastered food and wine pairings, and to New York’s iconic James Beard House, collaborating with chefs in Brooklyn and Harlem. From leading Heli-ski resorts and luxury yachts to launching Vancouver’s TWG, a pioneer in tea gastronomy, Cliff blends local ingredients with global inspiration.

Now based at the Overlander Mountain Lodge, Chef Cliff brings his exceptional talents to the Stone Peak Restaurant, crafting unforgettable culinary experiences for our guests.