Four Seasons opened its second North American ski resort at a quiet remove from the central chairlift and frat-party hubbub in Village Square. A ski concierge does everything but unfurl a magic carpet to get you to the slopes, but the property delivers more than downhill thrills. The butter-yellow chalet-style complex has 273 rooms, suites, and town houses, all of which have fireplaces and balconies that add yet more space to the rooms' already Canada-sized dimensions (the smallest is 520 square feet). Even the corridors seem wide enough for migrations of local moose and elk. Chef Jason McLeodwho earned his stripes, if not a Purple Heart, under London celebrity chef and enfant terrible Marco Pierre Whitehas returned to his native British Columbia to helm the hotel's Fifty-Two 80 Bistro, named for the Whistler Blackcomb Ski Resort's mile-long vertical drop, the continent's longest. The full-service spa occupies the entire ground floor of one wing.