Dream Hotel Group has announced the opening date for their latest property, the Chatwal Lodge, for April 1st, 2022. Nestled within 100 acres of pristine, ecologically protected wilderness within the Catskills, the luxury retreat will be the culmination of work from Nunzio Marc DeSantis Architects, Dream Hotel Group and Chapin Construction Company, who had previously done work on the nearby Chapin Estates.
Designed as a luxurious take on an old Adirondack lodge, the Chatwal will consist of 34 private villas and suite accommodations with wilderness and wellness exploration to be the focal point of guest experiences during their stay. The property it sits on makes up a small section of the historic Chapin Park in upstate New York, which accounts for nearly 18,000 acres of pristine wilderness.
Rustic Inspiration Meets with Modern Luxuries
In connecting guests with nature, both outside and in, the Chatwal is carved from the woods within which it sits. Great, vaulted ceilings feature hand hewn logs collected from the local forests supported by towering 40-foot trunks of white pine in the Main Lodge. Colossal, oversized fireplaces add textural diversity in stonework while also promoting a greater sense of grandeur and luxury amidst the rustic inspirations.
Specialized accommodations lean even further into their natural connection, with select rooms and suites featuring lakeside balconies and outdoor showers that stare out onto the 1,000-acre Toronto Reservoir. One such suite is a 1,000-square-foot treehouse elevated 25 feet off the ground that overlooks the main grounds.
The 100-acres of connected woodlands will also be opened physical activities and wellness-focused amenities such as Ayurvedic yoga and therapeutic treatments. Excursions out into the local wilderness will be led by local guides while kayaks, paddleboards and canoes will be provided on site for free-style explorations on the nearby waterways.
Tying together its amenities with an ethos of sustainability and nutritional wellness, the signature Rustic Grill, will provide ‘hyper-seasonal’ fare to guests. The menu, curated by Chef Jesse Kloskey, will consist of foraged delicacies in addition to produce from on-site gardens, local organic and biodynamic farms and fish from the property’s trout stream. The restaurant will also use traditional cooking techniques, such as dry aging and fermentation, in the preparation of most its meals.