Maxim Scheurmans is the Executive Chef of Chambar Restaurant, one of Vancouver’s most respected and enduring dining rooms. Originally from Belgium, Scheurmans has helped shape the restaurant’s signature blend of European technique and West Coast ingredients, leading a kitchen known for bold flavours, meticulous preparation, and warm hospitality. Under his direction, Chambar continues to be a cornerstone of the city’s culinary scene, celebrated for both its creativity and consistency.
What first inspired you to become a chef, and how has your journey led you to Vancouver?
Vancouver is such a diverse city, and you can taste that in the food everywhere you go. There’s an openness here – people are curious about flavours from different parts of the world, and that gives me freedom to experiment with more flavours while still staying connected to what’s growing locally.
How does the food culture of Vancouver influence your cooking style or menu choices?
Vancouver is such a diverse city, and you can taste that in the food everywhere you go. There’s an openness here – people are curious about flavours from different parts of the world, and that gives me freedom to experiment with more flavours while still staying connected to what’s growing locally.
What’s one local ingredient you can’t live without in your kitchen?
Probably mushrooms. The variety and quality we get here in BC are incredible.
If someone was visiting Vancouver for the first time, what food experience would you insist they try?
For ingredients, I’d recommend they use seafood straight from the source, whether it’s salmon, spot prawns in season, or oysters from the coast
What restaurants, cafés, or hidden gems in Vancouver do you personally love to eat at when you’re off-duty?
There are so many. I like small, family-run spots where you can feel the heart in the food. Sometimes it’s a little ramen shop, sometimes it’s a café with amazing coffee and pastries. I think those hidden gems are part of what makes the city special.
How do you think the dining scene in Vancouver is different from other Canadian cities?
Vancouver has this balance of being laid-back but also ambitious. Some chefs here care deeply about quality and sourcing, but the atmosphere tends to be approachable, not intimidating or pretentious. You can get world-class food without the formality, and I think that’s unique.
Where do you like to shop for ingredients locally — farmers’ markets, specialty shops, or a particular supplier?
We have great local suppliers who really care about what they raise or grow, and I like supporting them whenever I can. I like also like shopping at Persia Foods, and Columbus Meats
Beyond food, what makes Vancouver special to you as a place to live and work?
It’s the mix of nature and city. I live on the north shore and love to mountain bike and snowboard.
What’s next for you and your restaurant here?
I just want to continue to learn, so I’m heading to Montreal in the New Year to gain new experiences. For Chambar, it’s about staying true to what has made it special for two decades while also giving space for the next generation of ideas. It’s not about big reinvention, but about keeping the spirit alive and evolving.
