Our Team

Tia Kambas joined the Chambar team in 2004. She started out as a dishwasher, and under the mentorship of Chef/Owner Nico Schuermans, she quickly worked her way through the kitchen ranks. Tia then ventured out to other establishments including The Sooke Harbor House, where she worked under head Chef Edward Tuson, and Market by Jean George. In 2014, Tia returned to Chambar, taking on the role of Executive Chef where she focused on the back end operations of the business. After stepping away from the restaurant to start a family, Tia went on to co-found an independent consulting firm. Her experience with client relations and independent business operations has provided her with the expertise to take on her current role as Chambar's Director of Operations. 

Raised in the rural farming village of Longueville, Belgium, Mickael Kean grew up surrounded by food, flavour, and hard work. With both parents cooking at home—his mother training in pastry and catering, and his father working in wine and specialty meat distribution—meals were always at the centre of family life. 

Mickael began catering events on a nearby farm as a teenager and later studied hotel management before pivoting to a hands-on culinary education. At 17, he competed in Comme un Chef, a national cooking competition, finishing 4th out of 350 contestants. He went on to stage at several Michelin-starred kitchens, including Comme Chez Soi, where Chef Nico had also worked earlier in his career. 

Drawn to Canada in search of a more relaxed food culture, Mickael landed at Chambar in 2018, starting as a polisher while learning English. Over the years, he worked his way through every station before becoming Executive Chef. Today, he brings a mix of discipline, creativity, and warmth to the kitchen. 

Growing up in her parents' cafe & general store in Toronto, Milana started in the restaurant industry at a young age. As a teenager, she cut her teeth at Susur's eponymous Lee restaurant, and later went on to join the opening team at Momofuku Toronto, where she handled PR & Marketing, and helped build the private events program. In 2015, she bid her hometown farewell and moved to Vancouver, where Chambar welcomed her with open arms. 

Growing up in a family with strong culinary traditions, Brendan Wooldridge became interested in food and flavour while spending many hours in the kitchen with his mother and oma. After joining his oldest brother working in restaurant kitchen in high school, Brendan applied this epicurean fondness to the front of house when he started bartending in his early twenties. A regular at Chambar for years, he came to join the bar team in the newly expanded space in 2015 before taking the helm in 2017, where he continues his exploration of flavour and love of local ingredients. 

Mike Wong’s love for hospitality can be traced back to his formative years starting out in the restaurant industry. He first cut his teeth working at the busy Milestones Grill & Bar at English Bay, where he started out seating tables before moving through the ranks, ending up tending behind the bar.

From here he knew he wanted more and ventured out looking for bigger things, working at several upscale restaurants and bars in the city before considering a move into management.

That opportunity came knocking when he landed at the Italian Kitchen where they were in need of a Sommelier. He said yes, started taking his wine courses, and he hasn’t looked back since.

Now? Mike is a Certified Sommelier with the Court of Master Sommeliers (CMS) and is currently pursuing his Diploma with the Wine & Spirits Education Trust (WSET). He also plans to sit the CMS - Advanced Sommelier exam in 2023.

Meet Curtis Gowler, our Executive Chef and fantastic team leader. He has been with us for over 5 years. He is dedicated, talented, and just a stand up guy! Curtis and our kitchen staff have been the wind in our backs in supporting Chef Nico and the restaurants pivot to online take-out and delivery. A huge shout out for the positive attitude, unconditional support and leadership Curtis has maintained in our back of house operations! We appreciate his creativity; people like him are what keeps our community strong, vibrant, and delicious.⁠

Michael always been wildly passionate about the outdoors. As a child he would forage for mushrooms in the South of France. In 2010, Michael moved to Canada from his home town of Nice. Inspired by a desire to snowboard & learn English, he settled on Vancouver, where the Olympics were being hosted.

He started at Chambar as a dishwasher, and worked his way up through the ranks. After spending a year at the dirty apron as a cook, Chambar Chef Owner Nico Schuermans took him under his wing. Under Nico’s mentorship he worked his way through the kitchen team, and now leads the back of house team as Executive Chef.

Caroline hails from a small town outside of Melbourne, Australia. Her career in hospitality began at a small bakery, where she did her apprenticeship in artisan pastry as a student at William Angliss Institute. After moving to Brisbane, she worked in restaurants such as Vanilla Pod Café, and Jocelyn’s Provisions, where she managed the cake department. 

In 2012, she moved to Vancouver, where she joined the team at Hawksworth. We were pleased to welcome her as the Pastry Chef at Chambar in April, 2016. 

As a perennial student of wine, Kelcie holds the WSET Diploma, CMS certification, and a 3IC Italian wine certificate. and teaches WSET courses to novices and industry professionals alike. Prior to Chambar Kelcie worked on the wine team for the Hawksworth Group and staged for two vintages in the South of France.  Outside of wine, Kelcie holds a Master's in English Literature from the University of Toronto.