The GOODS from Chambar
Vancouver, BC | Chambar owners Nico and Karri Schuermans are pleased to announce the promotion of longtime Chambar employee Tia Kambas, to the newly created position of Director of Operations for the award-winning restaurant.
With over a decade’s experience in both the front- and back-of-house, Kambas has gained an intimate knowledge of day-to-day operations as well as a deep understanding of Chambar’s internationally renowned European-inspired, North African influenced cuisine. By virtue of her professionalism and longtime presence, Tia has also helped set the tone for Chambar’s inclusive and forward-thinking work culture.
Kambas began her career as a dishwasher at Chambar in 2004, working her way up through the kitchen ranks to the position of Executive Chef in 2010. Throughout her career, Tia has also sought outside experience at leading B.C. restaurants, with brief stints under Head Chef Edward Tuson of Sooke Harbour House and Jean-Georges Vongerichten at Market at the Hotel Shangri-La in Vancouver.
“In every role — from dishwasher to line cook to Executive Chef — Tia has brought a keen attention to detail and shown an unwavering commitment to excellence. That’s why she’ll make an excellent Director of Operations for our brand,” says Schuermans.
An integral part of Chambar’s continuing success, Kambas has helped to revolutionize the restaurant’s employment standards, making it an industry leader in recognizing the needs of working mothers. When Kambas became pregnant, Schuermans (a mother of three boys herself) worked with her to re-imagine the Executive Chef role and make it more flexible for a new mother. Chambar’s commitment to women’s employment in the industry has since been duplicated with other positions within the restaurant and garnered national attention.
In her role as Director of Operations, Kambas will enjoy the support of a supportive and enthusiastic management team.
Says Schuermans: “We trust customers, colleagues and co-workers will join us in welcoming Tia Kambas to her new position and we look forward to working with her to implement our vision for a world-class restaurant that is also a valuable cultural contributor.”
Owner / Operators: Nico and Karri Schuermans
Chef: Nico Schuermans
Executive Chef: Michael Paolino
Sommeliers: Kaela Augustine, Laura Starr, Kelcie Jones
Chambar offers a unique pairing of Belgian and North African influences. Wherever possible, organic and local ingredients are combined to create fantastic food that reflects the seasons. The menu is a diverse offering of appetizers, moule frites, and main courses of lamb, duck, and venison. A variety of Belgian beers are also available, and can be paired with any item on the menu. At the bar, an award winning cocktail list boasts an extensive array of infused spirits and fresh local fruit. The long walnut bar is perfect place to enjoy a pre-dinner dinner drink or to catch up with old friends. In the dining room blood red booths are high enough to allow for privacy, and maybe just a hint of debauchery, while Italian designed chairs and an eclectic and rotating art collection complement Chambar’s heritage surroundings beautifully. Open for breakfast, lunch, brunch & dinner 8am – late.
Vancouver Magazine – 2005 Best New Fine Dining
Vancouver Magazine – 2008-2009 Best Other European
Georgia Straight – 2005 Best New Restaurant
Vancouver Courier – 2005 Best New Restaurant
Vancouver Magazine – 2011 Chef of the Year
Georgia Straight – 2008-2014 Best Independent Restaurant