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.

Pastry Chef

Caroline Griffiths

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.


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 woman, but three. Kaela Augustine, Laura Starr and Kelcie Jones share responsibility for Chambar’s wine program


This could be you!

Currently Hiring

Sales and Events Manager

Currently Hiring

The Sales & Events Manager is a dynamic role for a sociable, detail oriented service-industry expert who is motivated by driving new business and by providing an unparalleled guest experience through the execution of flawless events.