Chambar is celebrating mentorship, creativity, and the next generation of culinary talent with the launch of its inaugural Apprentice Dinner Series in April. Each month a rising talent from its kitchen will take the reins, presenting a menu inspired by their heritage under the guidance of co-founder ChefNico Schuermans. Diners will have a unique opportunity to engage with the apprentice chefs, discover their stories, and savour their dishes during a long-table dining experience. Following the launch, the four-course set menu will remain available throughout the month.
The series launches on April 1, 2025 at 6.30pm, with Chef Nikola Janitsova, who will present a menu reflecting her Slovak roots. Originally from Ružomberok, Slovakia, Janitsova developed a love for food through her stepfather’s homestyle cooking, before moving to Canada in 2015 where she joined Chambar as a dishwasher and quickly climbed the kitchen ranks. As the first apprentice to showcase, she will celebrate her heritage with dishes including filo tart with lingcod rillette, potato and feta pirohy with caramelized shallots and crispy bacon and roasted pork tenderloin with klobasa and sauerkraut spätzle.
“We understand the value of mentorship and we strive to provide a space for exploration, creativity and growth,” says Chambar co-founder and principal Karri Green. “This series makes space for nostalgic cooking, offering a chance for our chefs to share signature interpretations while learning from the process. It’s a beautiful way to celebrate culinary heritage and fresh talent. Industry legacy is about creating opportunities for the next generation, it’s how we evolve and ensure Vancouver continues to be known as a culinary destination”.
While the full program will be released over the coming months, Chambar has announced that Chef Uddhav Neupane will share his Nepalese influences on May 6 and Chef Mickael Keane will explore his Belgian roots on July 2, coinciding with National Day celebrations. Longtable dinners are priced at $65 per person plus tax and gratuity. The launch dinner is bookable online now, and beverage pairings are available à la carte.
“Mentorship isn’t just about teaching technique, it’s about instilling confidence and creativity in young chefs,” says Schuermans, who trained under renowned chefs Freddy Vandecasserie of the three-MICHELIN-starred La Villa Lorraine and Pierre Wynants of Comme Chez Soi in Belgium. “These dinners aren’t just about mentorship; they’re about connection, storytelling, and sharing something deeply personal through food.”
For 20 years, Chambar has been a vital training ground for talented chefs, many of whom have gone on to make their mark in the industry. This legacy of mentorship and professional growth has come to be known as “The Chambar Effect,” a term coined by the late Andrew Morrison of Scout Magazine, a testament to the restaurant’s role in shaping the next generation of culinary leaders while continuing to offer guests a dynamic and ever-evolving dining experience.