Nick Rietz joins Glasgow’s Zibibbo restaurant as head chef

Nick Rietz, former head chef at the Michelin Guide-listed Bilson Eleven, has joined Glasgow’s Zibibbo restaurant and wine bar as head chef.

Zibibbo was launched by husband-and-wife team Andy and Emma MacSween in December last year, taking its name from the aromatic Zibibbo grape. The pair are also behind Ralph & Finns, Vroni’s Wine Bar, and Malo.

Rietz began his career in hospitality in 2009 at the Two Fat Ladies group. In 2016, he opened his own neighbourhood fine dining restaurant, Bilson Eleven, in Dennistoun, Glasgow, which reportedly relaunched as a casual brunch spot under new owners earlier last year.  

Now at Zibibbo, the chef serves produce-led Scottish-Mediterranean cuisine, with dishes such as king scallops, caramelised cauliflower, fish roe, leeks, chicken velouté; cured trout, celeriac remoulade, balsamic shallots and rocket, and fried polenta, whipped ricotta, beetroot and balsamic.

Rietz said: “I am delighted to be entering into the group behind Ralph & Finns and co to head up the kitchen in the latest venture in Princes Square. As soon as I met with the owners and saw the location I knew if would be the perfect fit. Now I can’t wait to start introducing my own dishes to offer a unique take on the food to go along with the amazing wine and drinks offering!”

Emma added: “I am very excited to be working with Rietz after knowing of the success he had with his own venture at Bilson Eleven. The dishes on his new menu are outstanding. We have this stunning venue, brilliant staff and a new exciting menu. A sign of good things to come!”