About Us
Our Food Philosophy
At Cibo, everything about us starts with heart—our passion for the finest, most flavorful ingredients. We source with integrity, partnering with local farmers and urban growers to bring the freshest selections to downtown Detroit. Our approach blends tradition with innovation, crafting a modern take on Italian and traditional Steakhouse cuisine that celebrates bold flavors and time-honored techniques. We also are a peanut, tree nut, and sesame-free kitchen.
Rich Williams
Originally from Battle Creek, Michigan, Chef Rich Williams honed his culinary expertise in Grand Rapids, where he trained under esteemed chefs at the JW Marriott. During his tenure, the property earned the distinction of being the #1 Marriott in the country, setting a high standard for excellence. Chef Williams then joined Max’s South Seas Hideaway, quickly rising to Executive Chef within six months of serving as Sous Chef. Over his three-year leadership, the restaurant garnered local acclaim, earning awards such as Most Innovative Cuisine and Best Happy Hour. Seeking a new challenge, Chef Williams moved to Detroit to help establish the foundation for Stoney Creek Mushrooms, a premium supplier now serving many of the city’s top fine-dining establishments. However, his passion for cooking ultimately led him to the Cambria Downtown Detroit, where he now serves as Executive Chef of Cibo Detroit, bringing his innovative approach and deep culinary expertise to the forefront.
