Alex Catto and Aimbee Corbett [Source: SMC communications]

As Chambar embarks on an exciting new chapter following its 20th anniversary, the acclaimed Vancouver restaurant celebrated with a remarkable evening of wine and culinary excellence. On March 12, Chambar hosted a Winemaker’s Dinner featuring Clos du Soleil, one of the top wineries in British Columbia. The event not only highlighted the winery’s exceptional portfolio but also showcased the vision and expertise of Chambar’s new Co-Wine Directors, Alex Catto and Aimbee Corbett.

This special evening signaled an evolution in Chambar’s approach to wine, blending its long-standing commitment to quality with a fresh, dynamic perspective.

Guests at this intimate dining experience were treated to a meticulously crafted four-course menu by Chef Nico Schuermans, with each dish thoughtfully paired alongside four outstanding Clos du Soleil wines.

Winemaker Michael Clark.

Winemaker Michael Clark hosted the evening, offering a rare glimpse into his approach to winemaking, sharing insights on his philosophy and the unique terroir of the Similkameen Valley.

Quiet and cerebral, Clark brings a scientist’s precision to his craft, yet his deep respect for the land is at the heart of every bottle. His wines are a study in balance—delicate and structured, layered with complexity, yet effortlessly approachable. “For me, winemaking is storytelling,” Clark shared during the evening. “Each bottle captures the essence of a time and place, revealing the distinct character of the Similkameen Valley.”

The evening began with Capella, Clos du Soleil’s signature Sauvignon Blanc/Semillon blend, a shining example of Clark’s ability to produce wines with striking minerality and finesse.

Venison paired with the Clos du Soleil Signature Red.

Paired with scallops and pork jowl, its vibrant citrus and stone fruit notes were elevated by racy acidity and a beautifully textured palate, setting the tone for an unforgettable night of food and wine.

The Signature, Clos du Soleil’s flagship Bordeaux-style red blend, was a showstopper alongside venison, its layers of dark fruit, spice, and fine tannins illustrating the winery’s ability to create wines with both power and finesse. The pairings underscored how Clos du Soleil’s wines are not just meant for the cellar but are incredibly food-friendly, enhancing and elevating every bite.

His presence at the event was a rare opportunity for guests to engage directly with the mind behind the wines, deepening their appreciation for the Similkameen Valley’s distinct character—a region known for its rugged landscape, organic farming practices, and intensely expressive wines.

Elevating Chambar’s Wine Program

This event marked the first of many under the leadership of Alex and Aimbree, who bring a fresh perspective to Chambar’s already celebrated wine program.

A fantastic kick-off event.

Alex’s extensive global experience, from New Zealand’s Central Otago to Melbourne’s prestigious City Wine Shop and Vancouver’s Hawksworth Restaurant, ensures a world-class approach to wine selection and service.

For Aimbree, who grew up surrounded by winemaking thanks to her grandfather’s passion in Alberta, the opportunity to shape Chambar’s wine list is deeply meaningful. “I’ve always been drawn to the way wine brings people together. It’s about more than just what’s in the glass—it’s about connection, storytelling, and creating a memorable experience at the table,” she shares.

One of the key shifts under Aimbree and Alex’s leadership is an increased focus on sustainability, diversity, and discovery. “The opportunity to showcase sustainability-focused wineries and smaller producers excites me the most about shaping Chambar’s wine program,” says Aimbree. “There are so many incredible wineries that deserve to be in the spotlight, and we have the chance to introduce guests to them in a thoughtful, intentional way.”

A winery well-deserving of the spotlight.

Clos du Soleil, with its dedication to organic and biodynamic farming, perfectly aligns with this ethos. “The wines have a clear identity, and I love how Michael approaches winemaking—always with a deep respect for the land and a commitment to making wines that are elegant, balanced, and expressive of their origin.”

Their goal is to make Chambar’s wine list approachable, adventurous, and ever evolving. “We want guests to be excited to try something new,” Aimbree explains. “It’s about taking them on a journey, whether that means introducing them to an elegant Alsatian Riesling, a bold Rhône Syrah, or a beautifully balanced BC blend like Clos du Soleil’s Signature.”

Another key aspect of their approach is education and engagement. “Wine shouldn’t feel intimidating,” says Aimbree. “I love being able to introduce guests to wines they might not normally reach for and seeing their excitement when they discover something new. It’s about building trust so that people feel confident exploring beyond their usual selections.”

A Glimpse into Chambar’s Future

For Chambar’s Co-Owner and Chef, Nico Schuermans, the restaurant’s milestone anniversary is both a moment of reflection and a springboard for future innovation.

Chef & co-owner Nico Schuermans.

“Bringing in Alex and Aimbree has been an incredible opportunity to push our wine program forward while maintaining the core values that have defined Chambar for two decades,” he shares. “Collaborating with Clos du Soleil and Michael Clark is the perfect way to celebrate this next chapter.”

Co-Owner and Principal Karri Green echoes this enthusiasm, emphasizing that the March 12 event signals the beginning of an exciting era. “This dinner is just the start. With more intimate dining experiences and innovative collaborations on the horizon, 2025 will be a year of connection, discovery, and culinary exploration at Chambar.”

For Aimbree, that future is all about creating an inclusive and engaging wine culture at Chambar—one that celebrates craftsmanship, sustainability, and the joy of discovery. “Wine should be fun, thought-provoking, and delicious,” she says. “We’re here to make sure every guest gets to experience that in a way that feels personal and meaningful.”

With Alex and Aimbree at the helm and a renewed focus on exceptional wine experiences, guests can look forward to a year filled with bold flavors, enriching conversations, and unforgettable moments at one of Vancouver’s most beloved dining institutions.

A Vancouver institution.

Chambar Restaurant

568 Beatty Street

Vancouver BC

V6B 2L3

T: (604) 879-7119

H: Monday to Friday Dinner: 5pm – 10pm

Saturday & Sunday: Brunch: 9am – 3pm / Dinner: 5pm – 10pm