Pinnacle brings a mix of boutique and luxury amenities

By Chris McGregor
Contributing Editor

NORTH VANCOUVER— Developer Michael De Cotiis’ Pinnacle brand of hotels will soon grace both the south and north shores of Vancouver.

De Cotiis’ company, Pinnacle International, already runs the decade-old Marriott Vancouver Pinnacle on Hastings Street and Pinnacle Whistler. When it opens in December, he will add Pinnacle at the Pier to the hotel portfolio.

Located on the site of an abandoned shipyard, Pinnacle at the Pier in North Vancouver is a small four-star hotel with just 105 rooms, described as “intimate and sophisticated.”

It has the North Shore’s largest conference facility, with 8,000 square feet of meeting and function space, 80 private condo residences, boutique shops, restaurants, art galleries, fitness club, spa and swimming pool.

“What were trying to do is bridge the gap between a traditional hotel and a boutique. It’s a more traditional experience. People have come to expect more in the boutique style—more intimate,” said director of hotel operations and general manager Dale Dyck.

“The décor is warmer than you’d find in a traditional hotel lobby. It’s a great location with a great view and plenty of natural light.”

The design is meant to fit in with the natural feel of the North Shore, which is closer to outdoor activities such as the Grouse Grind, Lynn Canyon, the Capilano suspension bridge and a shorter drive to the mountains north of downtown.

The Pinnacle on the Pier in North Vancouver provides a more natural environment, while still being close to downtown Vancouver for the business traveller.

Dyck said the hotel is interested in the government and corporate market, as well as those who want more of a peaceful experience away from the rush of Vancouver, which is only a short 12 minute ferry ride away. Guests can catch the SeaBus to downtown from the terminal adjacent to the hotel.
 
“We see it as a change from what is offered in downtown Vancouver. We’re a little more removed and we’re trying to create a resort in the city environment,” Dyck said.

Most of the 325-square-foot-guest rooms have one king bed, but there are some with two double beds.

The colour scheme is a mix of a rich palate of dark wood, light brown fabrics and aquamarine and blue walls.

The bathroom and its gray tile floor is separated from the bedroom space by a glass wall with wooden blinds that can be raised to take in the outside view or lowered for privacy.

Beds in each room are made up with high-end bedding, and for those on business, there is an ergonomic desk and chair with wired or wireless Internet service. While room service is available, each room comes equipped with a bar fridge and microwave oven, allowing guests to self-cater.

Located right off the lobby is the hotel’s still unnamed restaurant, headed up by executive chef Brian Fodor, formerly the kitchen boss at the Dockside Restaurant and Brewing Company within the Granville Island hotel.

Fodor said the 85-seat restaurant  and 30-seat bar offers a mix of cuisine, a blend of food from Asia, France, Italy and Spain, to meet all tastes. The menu is heavy on seafood.

His specialty is in European cuisine, having learned the trade from chefs Pierre Dubrulle and Umberto Menghi.

The hotel’s banquet facilities have seating room for 450 people. Decor in the restaurant matches that of the hotel, with dark, rich colours, plenty of natural light, and views of the mountains.

Richard Negrin of CHIL Design Group handled the hotel’s interior design work.