This event is SOLD OUT (this warms our heart)
However, the menu will be available in our upstairs dining room if you'd like to come anyway, or come any other evening in October. Please reserve here.
_________________________
Understanding the value of mentorship and team development, Chef Nico Schuermans is committed to supporting cooks in developing their own cuisine style - this time with his son.
Join us for Vol. 7, featuring a homestyle 4 Course meal by Maxim Schuermans.
Born into the heart of Vancouver’s culinary scene, Maxim Schuermans grew up in Chambar, the eldest son of founders Karri Green and Chef Nico Schuermans. From an early age, he helped in the kitchen—hand-cutting fries at 11—working as a dishwasher after school for a year then officially joining full-time at 17 where he’s steadily worked his way up to Chef de Partie.
Max’s culinary identity is rooted in the Pacific Northwest, with influence from extensive adventure travel with family. From pulling crab and prawn traps on Gambier Island to cooking over open fires with his family, his approach is ingredient-driven and grounded in a deep sense of season and place. Looking ahead, he plans to work in Montreal and travel next year to further refine his skills at Garde Manger in Montreal under Chambar alumni Chef Chris Merrick.
Max will debut his menu this October, with the launch event October 1st (his 20th birthday).
The menu is available for viewing
here.
$65 per person (beverages, taxes & gratuity not included).
Limited tickets available, communal seating.
Date: Wednesday, October 1st, 2025
Time: 6:30pm
Location: Chambar Restaurant, 568 Beatty St
All tickets are currently sold out for this event.