Chef

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 Green-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 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.

GUEST RELATIONS MANAGER

Milana Lise

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 Director

Mike Wong

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.