The GOODS from Chambar
Vancouver, BC | For well over a decade, Chambar has built its reputation not only as a destination restaurant famous for its Belgian and North African influenced cuisine, but as a cocktail destination that has attracted and nurtured some of the city’s top talent.
Today, that commitment to cocktail excellence is taken one step further with the appointment of Philippe C. Grandbois as Creative Director of Mixology.
A 14-year veteran of the hospitality industry, “Phil” has spent several years with the Ritz Carlton hotel group overseas, working in more than 11 countries on four continents, with posts in London, Bangalore, Shanghai and Montréal. Part historian, part storyteller and part service professional, Grandbois is a Certified Spirits Specialist (CSS), certified by the International Sommeliers Guild (ISG) at a Diploma Level.
“I’m really excited to align myself with what I think is the best restaurant in Vancouver,” Grandbois enthuses. “We have a fantastic kitchen to work with that produces exceptional food with bold flavours, My goal is to get the cocktail menu to match the character of the food, as well as the playful, memorable essence of Chambar — all with a continued emphasis on quality ingredients, unique and rare spirits, and the freshest juices, shrubs and sugars.”
Grandbois will work closely with his established team, including Bar Manager Yacine Sylla, to not only mentor the next generation of bartenders in the city, but to create a cocktail programme that’s deeply rooted in storytelling.
“Every cocktail is perishable art,” he explains. “The classic cocktail world is extremely dynamic; there are beverages that have outlasted multiple wars, multiple countries. My intention is to marry the restaurant’s storied history with the new and exciting evolution in global cocktail culture for a surprising and unexpected narrative behind the bar that Vancouver hasn’t seen before.”
Owner / Operators: Nico and Karri Schuermans
Chef: Nico Schuermans
Executive Chef: Tia Kambas
General Manager: Edwyn Kumar
Sommelier: Jason Yamasaki
Creative Director of Mixology: Philippe C. Grandbois
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