Looking Ahead: Our 37th Season in Haida Gwaii

Well friends, here we are in May 2025 - just one month away from the start of our season in magical Haida Gwaii, BC.

Despite the incredible fortune I've had in making numerous trips to our amazing lodges over the decades, my anxiety still runs high with the anticipation and nervous excitement of the beginning of another season. What will it bring?

Some believe that once the last guests depart at the end of our season, we simply store our boats, winterize the properties, and return in the spring to open and freshen up the lodges.

This is definitely not the case. During each and every season, owners Brian Legge and Brian Grange spend significant time on the properties. While there, they are stringently assessing every facet of our operations with one objective in mind: what more can we do to elevate our guests' experience with us? Even after 37 years, they continue asking: How can we make every trip more accommodating, more comfortable, on the docks, on the water, around the lodge, in the dining room, at the bar—what more can we do? And despite the unique logistical challenges that Haida Gwaii presents, they and our dedicated teams find a way to make it happen.

The unwavering passion they exude for these unique places on earth is inspiring to all of us who are privileged to work here and with them.

As such, both The Clubhouse and The Outpost have been occupied with teams and trades through the fall, winter, and spring, each receiving considerable upgrades that we feel are critical to enhancing our guest experience. New furnishings, room amenities, entertainment and information systems, refinished decks and siding at The Clubhouse, and so much more, await new and returning guests alike.

Meanwhile, our Richmond office is abuzz with activity as we procure and prepare all the goods required by the lodges for the 135-day long season, all to be shipped via barge prior to our first guests' arrival in late May.

Our exemplary Guest Services Team - Emma McCarthy, Alexis Steer, Gemma Cotton, and Sara Meli - are all on point and happy to assist our guests with their every need. From pre- and post-trip hotel reservations, special requests, dining recommendations, and more, they are the very best at what they do.

Shawn Crawford returns to The Outpost with his core team: Executive Chef Stjepan Balen, Head Guide Colin Robertson, and House Manager Shaun Roy. At The Clubhouse, the team is finely tuned under the leadership of General Manager Jordan Knight, Assistant General Manager Grant Pollard, Executive Chef Blaine Robinson, Dock Manager Emma Varden, Housekeeping Manager Monique Pretorius, and Dining Room Manager Jana Zaharko — all supported by their incredible teams, ready to deliver the experience of a lifetime.

In addition to our own uber-talented culinary teams, we have an increased number of special event trips planned throughout the 2025 season. These are certain to exceed the expectations of those foodies fortunate enough to be joining us on one of these dates.

June 8–12 – Our annual Beef, BBQ & Bourbon event featuring Danny McCallum of Jacobs & Co Steakhouse (#73 of the World's 101 Best Steak Restaurants!), Pitmaster Matt Pittman of Meat Church fame, all complemented by master mixologist Tyler Dyck of Okanagan Spirits.

July 6–10 – The return of our 19th annual Chef David Hawksworth & Friends Culinary Adventure with special guest Chef Marc-André Royal, owner of Montreal’s Le St-Urbain. Also joining are returning special guests, Chef Dino Renaerts of Bon Vivant Catering as well as Author and Sommelier Mark Davidson.

August 17-21 – Michelin-starred Chef Gus Stieffenhofer-Brandson of Vancouver's Published on Main and Chef Mandel Hitzer of Winnipeg's Deer & Almond and raw:Almond, join Chef Blaine and his team for a week of exquisite cuisine.

And our Culinary Exchange series continues in partnership with Canada’s 100 Best, bringing three of Canadas most acclaimed restaurants to the Clubhouse in September:

• August 31– September 4: Executive Chef Kristian Eligh of Marilena Cafe + Raw Bar, a West Coast cuisine inspired seafood restaurant located in Victoria, B.C.

• September 4-7: Execitive Chef Patrick Kriss of Alo, a contemporary French restaurant located in Toronto, ON.

• September 7-11: Executive Chef Rob Rossi of Osteria Giulia, a seafood-rich Italian restaurant, located in Toronto, ON.

Both Lodges are fortunate to have returning Dock and Guide crews, so many familiar faces will be greeting returning guests. And as always, wherever the fish are, our guides and crew will have you right on top of them.

Speaking of which... the Department of Fisheries and Oceans has, so far, been very optimistic about salmon returns to Haida Gwaii for 2025. Four and five years ago, the river returns, and spawn were excellent. So...expectations are high for good numbers of salmon coming through local waters. Also, there will be no commercial herring harvest in Haida Gwaii this season. This bodes well for salmon and the myriads of other marine life that rely on this critical component of the food chain for healthy populations.

2022, 2023, and 2024 saw consistently good Chinook salmon fishing from season start to finish, though many were in the smaller “teenager” size range. The 2024 season, however, saw a larger number of Tyees—(including a 50+ -pounder caught and released on the fifth trip of the season) — this confirmed by the large number of Tyee pins we awarded throughout the season. Fingers crossed that this exciting trend will continue for the 2025 season.

Come mid-May, Head Guides Mike Tonnesen (Clubhouse) and Colin Roberts (Outpost), along with their talented crews, will be on the water fine-tuning boats and gear (and dialing in on where the chrome quarry are) and will be able to provide us all with a hands-on update of what we may have in store this coming season. Screamer and Lucy will continue to keep us all updated through the season with their straight from the heart, animated fishing reports, which are typically accompanied by great photos of Guests and fish alike. As you know, a fish story without picture proof is well... just another fish story right!

Who knows, I may even go over the wall and engage in a little early season “Research and Development” on the water and work the kelp beds and drop-offs of Dibrell Bay and Andrew’s Point with my go-to #6 Cop Car spoon.

For our 37th season in Haida Gwaii, we are once again near sold out. I, along with the entire WCFC team, wish to thank all our past and new Guests for joining us this season. I am confident with absolute certainty that you will have the experience and memories of a lifetime.

See you on the water.

Tight lines, everyone.

Mark Hodge
Vice President

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