Son Maxim Schuermans Debuts His First Menu at Chambar

The Goods from Chambar

Vancouver, BC | A new chapter is unfolding at one of Vancouver’s most celebrated restaurants. Chambar, known for its dedication to training, nurturing and launching some of the city’s most celebrated chefs, is set to celebrate a generational culinary milestone, as Chef Maxim Schuermans debuts his first menu this October.

At only 20, he is the eldest son of Chambar’s founders Karri and Chef Nico Schuermans, and this launch marks a new chapter in the restaurant’s evolution, as family values and culinary passion transition to the next generation.

Born into the very heart of Vancouver’s dining scene, Max’s story is one of dedication and discipline. At just 11, he was hand-cutting fries in Chambar’s kitchen, and the pandemic saw him pack meals for the homeless. By his teenage years, he worked as a dishwasher after school (an experience that taught him humility and perseverance), before officially joining Chambar full time at 17. From there he steadily advanced to the role of Chef de Partie, immersing himself in the restaurant’s culture of excellence.

The debut menu will launch on Wednesday, October 1st – Max’s 20th birthday. While the highly anticipated dinner is sold out, the menu will be available for the entire month. The four-course homestyle menu includes seared scallops, BC wild mushroom with blue cheese crostini, a main dish of braised veal ossobuco, pine nut & castelvetrano olive risotto, before finishing with a dessert of parsnip, pear and pistachio cake served with mascarpone and rosewater and raspberry coulis.

Like his father, Max’s culinary identity is deeply tied to season and place. Growing up in the Pacific Northwest, and shaped by adventurous family travels, he has developed a broad flavour perspective rooted in local ingredients. His culinary style reflects both heritage and innovation, paying homage to Chambar’s legacy while carving out his own path.

“Seeing Max develop his own voice as a chef is both surreal and deeply rewarding,” says the Schuermans family. “This debut is not only about a menu, it’s about continuing a story of bridging generations while staying true to the values that Chambar was built on.”

Max’s journey doesn’t stop here. Following this debut, he will continue refining his craft in Montreal, joining one of Chambar’s alumnus Chef Chris Merrick at the renowned Garde Manger.