The Lodge at Columbia Point is one of Richland’s best hotels. Warm and welcoming, its timeless architecture pairs with an engaging, unpretentious culture. Guests enjoy stunning water views, whether meeting up with friends around the patio fire pit, counting herons on the river while enjoying breakfast, or sipping wine in Vine, our tasting room and craft cocktail bar just off the lobby/living room. The Lodge at Columbia Point works beautifully as a central hub from which to radiate in all directions, be it for business or leisure activities in the Tri-Cities region.

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Wendy Higgins, General Manager

The Lodge at Columbia Point
As General Manager of the Lodge at Columbia Point, Wendy Higgins oversees all aspects of property management including operation of Drumheller’s Food and Drink and Vine Wine and Craft Bar. Her focus among other things is achieving 100 percent guest and customer satisfaction. Formerly, General Manager at the Ocean Lodge in Cannon Beach, she brings extensive experience and knowledge in operating boutique hotels and knows what it takes to create an unforgettable experience. Higgins was also nominated at the 2009 Innkeeper of the Year from the Oregon Lodging Association. She was also recognized by the Rotary Club of Seaside for her work serving the community of Cannon Beach and Seaside with high ethical standards. In her role, she oversees the day to day operations, while engaging in community relations and managing the guest and customer experience. She is also in charge of the pet in residence, Marilyn Merlot, the golden retriever that welcomes the Lodge’s furry friends.

Pauline Garza, Chef

Drumheller’s Food and Drink / Vine Wine & Craft Bar
Talented new chef Pauline Garza, sources locally grown fruit and vegetables, highlighting the simple beauty of garden and pasture grown food. She uses the freshest ingredients to create seasonal dishes with a modern flare and has a knack for finding eclectic flavors that pair surprisingly well together. Pauline developed her culinary technique shadowing Chef Diana Davey at Emeril Lagasse's Table 10 at the Palazzo Hotel in Las Vegas, NV. She refined her skills while studying abroad in Italy at the Florence University of the Arts, and was selected to cook at the prestigious James Beard House in New York City. As the first graduate of Washington State University’s Hospitality Business Management program, she has worked alongside the region’s top hospitality business leaders in the area. Her love of the Tri-Cities region inspires each, and every, exceptional dish she prepares.

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