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Michael Ziff

“You opened the doors to Chambar and instantly felt its energy,” he says with fervid passion, “The staff was pumped, the food was bold, and no one had seen anything like it.”

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Portia Pascuzzo

As owners we are privileged and honoured to to work with really exceptional humans. The person who greets you at the door, serves you at your table, from behind the bar, or in the kitchen - might just be the next creative genius to grace our city.

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Karri Green-Schuermans

Karri and Nico, alongside their bacchanal-inducing staff, have conjured up a cosmic brand of revelry—a phenomenon they’ve coined Civilized Debauchery—that [still] constitutes the single most unassailable blueprint for operational success

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David Roberston

The legacy of educating and empowering children through food, “We’re getting the next generation excited about food. The kids who attended our classes are now cooking dishes they learned here in their college dorms… Such a goosebump feeling.”