About Us

Executive Chef
James Sumpter

James is a self-taught chef, driven by an unending curiosity to learn. From the moment he discovered culinary arts at 18, he knew he’d found his passion. Through hard work and a bit of luck, he earned his first Executive Chef role at age 20. He then went on to complete his Bachelor of Business with a focus on Leadership. Over the past two decades, James has developed a deep understanding of a range of cuisines, but farm-to-table cuisine that has captured his heart.

When James arrived in Detroit, he was looking for a challenge. What he loves most about the food industry is it’s ability to invite experimentation, foster adventure, spark discovery, and provide a platform for leading others. As Executive Chef for Cambria Downtown Detroit, James will bring his hands-on leadership and culinary creativity to the food operations. His goal is to develop leaders and teams that can strive for excellence, while constantly improving. In his leisure time he enjoys creating, brewing, distilling, and fermenting – always in search of the next delicious inspiration. He is always working to stay ahead of the trends and create new dishes that will delight his guests!

Director of Food & Beverage
Chris Vanderginst

Chris has been a leader in the local hospitality market for over 22 years, with his expertise in bar and restaurant development and design. Chris has a passion for Craft Cocktails and has led some of the most notable bars in the Detroit area, garnering rave reviews and a dedicated following.

Chris has served as leadership at well known establishments such as Sugarhouse, Mutiny Bar and the Siren Hotel. Chris enjoys the creative aspect of Craft Cocktails and loves to utilize fresh and unique ingredients to make an exceptional drink while creating a full experience for his guests.

Quality & Balance
Our Food Philosophy

Our ingredients start with heart. A passion for the most delicious ingredients we can find. We approach these ingredients and sourcing with integrity. Locally sourcing from small and urban farmers, connecting your table to the community. Then we continue searching to communicate modern approach to mediterranean cuisine. Cibo is a peanut, tree nut, and sesame free kitchen.