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.
Nico was schooled at the prestigious CREPAC School of Culinary Arts in Belgium, which was followed by professional training with La Villa Lorraine, a two star Michelin. Nico then worked as Chef de Partie for Comme Chez Soi, a three star Michelin establishment that is often referred to as Belgium’s finest restaurant. Nico’s culinary training was completed at the Savoy Hotel in London where, as Chef de Partie, he was charged with the task of serving over 1000 people per sitting. Following his professional training, Nico accepted a position as the Head Chef at Alhambra in Sydney, Australia. The move would be fortuitous, as it was in Sydney that he met his partner, Karri Schuermans. Nico and Karri’s vision for Chambar eschews pretension and offers guests the unique opportunity to experience fine food in a relaxed environment. Key to this environment has been Nico’s championing of Belgian beer culture, and his handpicked selections of Belgian imports can be paired with any item on his menu.