When it opened in December 2003, the 124-room/suite Four Seasons Resort Jackson Hole was the first slopeside, ski-in/ski-out Four Seasons in the world. The cowboy-chic Four Seasons Resort Jackson Hole is a snowball’s throw from the Teewinot Lift and only slightly further from the Bridger Gondola—is its service—accommodating and attentive without being suffocating. We wonder if the word, “No” is even in the resort’s vocabulary.
Whether you’ve just driven the 22-miles from the Jackson Hole Airport or the 12-miles from the Wild West town of Jackson, the Four Seasons greets you like a long lost relative. Twinkling white lights wrap the trees lining its drive all the way up to a gigantic Porte-cochére. Before you’ve had a chance to open your car door, a valet attendant is there to help.
After handing over your keys and entering the resort’s wide double-doors, don’t expect giant logs or stuffed animals in the lobby. Four Seasons Jackson Hole isn’t the Hollywood western cliché; it features warm woods, copper, leather details, an abundance of fireplaces and stone that create a comfortable contemporary western character. The resort’s 2,000-piece art collection doesn’t include cowboys and Indians, but rather 18th and 19th century European masters and 20th century surrealists (The concierge desk has iPods with an hour-long guided tour of the collection that guests may borrow).
Checking in, your luggage is loaded on one transport and your ski gear on another. The latter will be taken directly to the ski concierge. Staff will escort you to your room. Walking towards the elevators, they’ll point out the resort’s restaurants, including The Handle Bar and Westbank Grille.
The 124 guestrooms and suites here are large. Even the smallest, a standard room, is a comfortable 550-square feet. Suites are between 750 and 2,200 square feet.
The standard room has a sizeable foyer/entryway. Walking down the entrance hall—tiled with limestone—you’ll pass the bathroom and a walk-in closet before reaching the main living area, which is carpeted rather than tiled. Rooms are outfitted with an espresso machine and a hidden mini fridge full of drinks and snacks (for a fee), a sizeable work area, a flat-screen television, a DVD player (there’s a DVD library for guests’ use), a gas fireplace or a balcony (if you want both, the next room level up, deluxe, is what you want), 300-thread count Egyptian cotton linens, a couple of lounge chairs, a down comforter and a mattress custom designed and made by Sealy for the Four Seasons
Every bathroom has a deep soaking tub and a walk-in shower. The toilet has a water closet of its own. The marble-topped double vanity is stocked with L’Occitane products and the deep soaking tub is just as divine as you would imagine.
In-room technology includes all the usual suspects of a luxury hotel—an iPod dock/alarm clock, an in-room safe, etc… but it’s another piece of technology that in-room diners rave about. The hotel created Microsoft tags for the more popular menu items on its In Room Dining Menu. Scan the tags with your Smartphone and you’ll see a photo of the item—say the BBQ short rib sliders—and also get a detailed description and a list of ingredients. There’s also a tag for daily deals and promotions.
The only amenity better than the hotel’s location—100 feet from the Teewinot lift and 300 feet from the Bridger Gondola—is the resort’s recreation staff. As soon as you interact with one—whether the ski concierge calls your room to advise that the edges of your skis are covered in rust or whether the demo center staff rents you the perfect snowboard—you’ll surely agree.
The ski concierge will take your skis, boots and poles when you arrive and check them in; before skiing each morning you’ll collect everything from them, walk directly out onto the slopes and jump on a lift. When you’re done for the day, you’ll return everything to them. While you enjoy resort amenities or head into town, they’ll dry your boots with room-temperature air and everything will be waiting for you again the next morning.