‘Rustic Luxury’ At Collective Retreats Vail
Photos courtesy of Collective Retreats Vail
I’ve never slept better out in the wilderness than I did at Collective Retreats Vail. I think the king-size bed had something to do with it. Or maybe the crackling fire that kept our tent toasty all night long. The 1,500 thread-count linens probably didn’t hurt either.
It’s this attention to every detail — from the curated aesthetic that makes each 325-square-foot tent feel so cozy to the multi-course, chef-prepared feast that awaits each night — that sets Collective Retreats apart from other canvas tent experience providers.
Indeed, the brand is striving to be the “premium luxury outdoor hospitality provider in the world,” says Vanessa Vitale, vice president of hospitality. “When we think about our mission and our value and what we aim for every day, that is our go-to framework.”
It all started six years ago with their Vail location, when their CEO and founder, Peter Mack, bought some property in the middle of 1,000 acres of ranch land, built four canvas tents by hand and began renting them out. He was clearly onto something. Today, there are 18 tents on the Vail property. Collective Retreats has expanded to include four other locations in Montana, Texas and New York.
“It was hotel-style, but in an outdoor setting with a plethora of ritualistic experiences around it to truly connect people to place, from a sense of location standpoint to a naturalistic standpoint,” Vitale says of the original concept.
It worked. From the Pendleton afghan to the antler chandeliers, the rooms are clearly an embodiment of what Vitale calls “rustic luxury.” Yet while the overall experience has a distinct, high-end feel, the overall vibe is laid- back and approachable — certainly not stuffy. That comes across in the decor, as well as the visitor demographics, which range from couples outfitted in city-slicker chic to families with 4-year-olds in ripped jeans.
“We’ve done a great job in making it not only a special occasion spot, but also [a place to] just get away and reconnect or connect with a loved one or significant other,” Vitale explains. “It’s a great spot to do small gatherings. We do a lot of bachelorette parties, baby showers, birthdays — any event that one would like to celebrate. And [we’re also a destination] for getting the kids out of the house, away from their phones, getting them out hiking in the mountains. Parents can relax and let the kids roam outdoors.”
And there are plenty of places to roam. You can set off on a hiking adventure right from the door of your tent or saddle up for some horseback riding just a six-minute walk down to ranch headquarters. Mountain biking and whitewater rafting are available within a short drive. If you prefer a slower-speed, amble down to the winery for some wine tasting. Or, get an in-tent massage from a professional masseuse. And, of course, there’s always the option to just relax in the Adirondack chair on your deck with a good book.
No matter which activities take up the bulk of your day, you’ll want to save your appetite for whatever Chef Ezra Lewis has on the menu that night. With a resume that includes executive chef experience at The Freehand Hotel New York (not to mention personal chef experience with Maroon 5 and Alicia Keys), Lewis creates farm- to-ranch, five-course meals in what amounts to a camp kitchen.
“[Collective Retreats has an] outside, rustic, in-the-woods feel where you shouldn’t be able to enjoy a beautifully plated scallop dish that has a bunch of different elements and textures on it,” he says. “[Doing that] is exciting to me.”
Indeed, Lewis’s menus always carry an element of the unexpected — and that’s by design. From sparse menu descriptions to minimal food photos on the website, he ensures his guests come in with little upfront information so that they can be wowed by the presentation. On my visit, the meal started with a wild mushroom tartine and smoked trout croquette before the entree of roasted pheasant, a palate-cleansing peach tea granita and a final, decadent white chocolate mousse. And, like Lewis had hoped, everything was an unexpected delight from the expertise with which the food was prepared to the idyllic setting in which I got to enjoy it.
“It’s really quite incredible that you don’t need four hard walls to create a luxurious environment,” Vitale says.
I couldn’t agree more.
Originally published in the Summer 2021 issue.