Nico Schuermans

Nico opened Chambar with his partner Karri Schuermans in 2004. While both were new to owning a restaurant, Nico came from a formidable background in two and three star Michelin establishments.

Queen Bee

Karri Schuermans

With a strong background in marketing, corporate branding and merchandising, Karri Schuermans is the driving force behind Chambar restaurant, and formerly Café Medina, and The Dirty Apron Cooking School & Delicatessen.

Director of Operations

Tia Kambas

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 Feast Culinary Consulting. Her experience with client relations and independent business operations has provided her with the expertise to take on her new role as Chambar's Director of Operations.

Executive Chef

Michael Paolino

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.


Milana Lise Saragossi

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.


Wine Trifecta

Things are very different at Chambar, where the cellar of some 350 labels is run by not one Sommelier, but three: Kelcie Jones, Laura Starr, and Mike Wong share responsibility for the restaurant’s wine program, which recently received its 3rd Platinum Award at the Vancouver International Wine Festival, an achievement shared with just only a select few other establishments. Kelcie, Laura, and Mike play to their individual strengths while working collaboratively amongst themselves. This eclectic triumvirate take control of the cellar, and the results of the experiment are written into the wine list, bottle after bottle, a creative curation and success. It is as diverse and carefully chosen a cellar as Vancouver has ever seen, and it was built to pair with the restaurant’s award-winning cuisine, not to suit the fixed tastes of a shepherded majority. Bending from the norm has always been the Chambar way, and at the root of all its departures to date has been this same sincere love of fun. This is made obvious on the wine list to even the most casual wine enthusiast, but it is especially evident at the table, interacting with Kelcie, Laura, or Mike, the very people who maintain and truly treasure it. May it inspire others and continue for the long haul to the very last drop.