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in conversation with Cibo
Cibo is a family-owned deli sub spot tucked into Riverside Square, right by the bridge and river. Our recent collaboration felt natural — we’re both rooted in the same town, and we both share a belief that mistakes aren’t just part of the process, they shape the outcome. We were curious: in their world of food, service, and family business, what do mistakes look like? And how have those missteps quietly paved the way for their wins?
Can you tell us how the deli first started? Were there any early mistakes that almost stopped it from becoming what it is today?
Lel & Sylvia : Cibo was born out of a passion for good food, fresh flavours, something unique to the area, and a close community. Aside from some early teething problems, we were very fortunate that we didn’t face many mistakes at the start.
What does “getting better” look like in the food business? Are you still making mistakes now?
Lel & Sylvia : We make mistakes every day, but that’s not a bad thing—it helps us grow. For us, getting better means learning from our mistakes.
Is there a moment you're really proud of, that only happened because of a mistake or unexpected challenge?
Lel : Yes, opening our new location is a moment I’m really proud of. I wouldn’t call it a mistake—more of an unexpected challenge. I took on a lot of responsibility for the new place: refreshing the branding, menu, and overall look. I feel it’s worked out really well.
A great sandwich feels simple—but it’s anything but. What’s something people don’t see behind the scenes that’s full of trial and error?
Lel & Sylvia : Every sandwich is trial and error. We have to see what works best—the balance of flavours, textures, and ingredients. But sometimes a sandwich just clicks. Everything about it works, and that’s a great feeling.
Have you ever had a “happy accident” in the kitchen that led to a new favourite on the menu?
Lel & Sylvia : I wouldn’t call it a happy accident, more that I didn’t expect it to turn out the way it did. With all our subs, we have a vision of what we want it to look and taste like, and when it comes out exactly how we imagined, that’s a great experience.
What’s the most important lesson that’s been passed down in the business—especially one that only came from learning the hard way?
Lel & Sylvia : A few lessons that have been passed down are: keep things simple, don’t overcomplicate, stay true to yourself, and put your passion into everything you do. One lesson I’ve learned myself while working on the place is to ‘just do it’. Sometimes, being under pressure to get something done by a certain date—and to do it well—brings out the best in me.
AYMSK celebrates the idea that “mistakes compound into something beautiful.” When you hear that, what does it make you think of in your own journey?
Lel & Sylvia : We can relate to that a lot, because there have been plenty of mistakes in our journey. But they’re not a bad thing—in fact, I’m glad they happened. They helped us learn and grow.
In your eyes, what makes a sandwich great? And how is that similar to building something lasting, like a brand or a family?
Lel & Sylvia : For me, a great sandwich has to be packed with flavour. Because it’s the main thing we do, it has to be perfect. We’re also very lucky to work together in a family-run shop doing what we love.
Where do you want the deli to be in 5 years—and what mistakes are you willing to make to get there?
Lel & Sylvia : In the next five years, I’d love to expand the brand and bring it to new places. London is a dream of mine—bringing Cibo there would be amazing. It’s something I’m always working towards, but I know it will take time and plenty of mistakes before we get there. I also want to keep working closely with my family.