Nico Schuermans is a qualified chef and restaurateur, and has been in the hospitality industry for 14 years. Nico received his qualifications from the prestigious CREPAC School of culinary arts in Belgium. His apprenticeship was with ‘La Villa Lorraine’ (two star Michelin), and went on to work as Chef de Partie for ‘Comme Chez Soi’ (three star Michelin for 20 years), which is considered Belgium's finest restaurant. Nico cooked for Mick Jagger, Prince, Bill Clinton, and many other celebrities. Nico was Chef de Partie at the Savoy Hotel in London, where over 1000 people were served at each sitting. He completed his professional training here before moving on to become Head Chef at ‘Alhambra’ in Sydney, Australia.
Before leaving Australia Nico was invited to cook at the ‘Epoch – Belgian Beer Café’ for the Belgian national athletes, and visiting Royals. Upon coming to Canada Nico and his wife lived in Whistler, where Nico was employed by ‘La Rua’ Restaurant.
Nico lived in New York for 5 months, working as manager at ‘Gitane’ in Soho before returning to Canada.
With a strong background in marketing, corporate branding and merchandising, it comes as no surprise that Karri Schuermans is the driving force behind the strategic operations and marketing activities of Chambar, Café Medina and The Dirty Apron Cooking School.
Karri’s previous experience saw her working with the Sydney 2000 Olympic Games as the International Film Liaison Manager where she was charged with ensuring positive exposure for Sydney's attributes and defining Sydney as the business centre for Asia South Pacific. Previous to that, Karri was the Marketing Manager for the city of Sydney, where she trained in strategic planning and operations management. She was also the Director of the Peninsula Community Internet Network and the Editor for Northern Beaches magazine; both lending her valuable experience in advertising, publishing, and internet marketing.
With two young boys and four thriving businesses, Karri is pulled in many directions, but she always finds time to enjoy the amazing outdoor lifestyle afforded to those fortunate enough to live in this beautiful provence.We are strong advocates for environmental & social responsibility and thus, have poised Chambar, Café Medina and The Dirty Apron Cooking School as leaders in sustainability.
Through innovative solutions designed to reduce our environmental impact—such as recycling programs with food waste going to community garden composts and the use of all natural cleaners—Chambar, Café Medina and The Dirty Apron Cooking School aim to soon exceed their ‘Green’ certification and become Vancouver’s first carbon neutral restaurant.
Each business exhibits a strong commitment to supporting local suppliers in sourcing regional, seasonal ingredients and Oceanwise-certified sustainable seafood. If you are at all curious to the reasons we only serve oceanwise seafoood - here are three! Inform yourself by watching these 3 documentaries. Ultimately it's our choice to make a difference - that means you.
1. Sharkwater - www.sharkwater.com
2. The Cove - www.thecovemovie.com
3. The End of the Line - www.endoftheline.com
If you are dining in Vancouver, don't order seafood unless you see this symbol next to the menu item. ![]()
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We feel privileged to live in a beautiful city like Vancouver which offers the opportunity for success to young entrpreneaurs willing to work hard.
We are regularly asked to provide contributions or donations to many worthy causes, however felt we weren't making a significant difference to any one cause by mailing gift certificates around the city.
We therefore decided to donate a percentage of our profits to something we feel strongly about. This year we have decided to support people living with aids. If you are fundraising for this cause and would like to be considered as part of our 'giving back' program please send Karri a note.
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