Executive Chef Nico Schuermans was schooled at the prestigious CREPAC School of Culinary Arts in Belgium, followed by professional training with La Villa Lorraine, a two Michelin- starred restaurant. 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. At Comme Chez Soi, Nico was fortunate enough to cook for a number of celebrities including Mick Jagger, Prince, and Bill Clinton. 

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 now wife and business partner, Karri Schuermans.  Nico and Karri’s vision for Chambar and Medina eschews pretension, and offers guests the unique opportunity to experience fine food in a relaxed environment. Pastry Chef Eleanor Chow The daughter of restaurant owner parents, Eleanor Chow was raised in the kitchen. From the tender age of nine until she left for university at seventeen, Eleanor spent her spare time either prepping in the kitchen or managing the front of house. Her passion for food quickly turned into a professional career after completion of her Culinary Arts Diploma at the Dubrulle School of Culinary Arts.

Eleanor’s career has included executive pastry chef positions at some of Vancouver’s finest restaurants.  She spent a year at CinCin then moved to Whistler for a year to work at La Rua. Returning to Vancouver, she spent another year as Executive Pastry Chef at Lumiere, before moving to Blue Water Cafe + Raw Bar. 

Eleanor has been executive pastry chef at Chambar since 2005, and her creations match perfectly with the restaurant’s philosophy of using the freshest ingredients available. Her desserts have been described as whimsical, sexy and pure, with flavours that flirt with the seasons.

For Medina, Eleanor crafts fresh breads, pastries and heavenly syrups and sauces that can be enjoyed in lavender lattes or alongside her mouth-watering waffles.