Anthony Lombardo

Medusa

Raised in Metro Detroit, Michigan, within a vibrant Italian-American family, Chef Anthony Lombardo developed a deep reverence for regional Italian cooking at an early age. To reconnect with his heritage and master traditional techniques, Lombardo trained in Italy, honed his butcher skills in the culinary epicenter of Bra in Piedmont, and immersed himself in extensive travels throughout the Italian peninsula and Sicily.

A graduate of the Culinary Institute of America, Lombardo built an impressive national career leading celebrated kitchens. He gained widespread recognition as Executive Chef at the historic 1789 Restaurant in Washington, D.C., where he was featured at the James Beard House, and later returned to Michigan to serve as Executive Chef at Metro Detroit’s premier fine-dining Italian institution, Bacco Ristorante.

In 2018, Lombardo launched his flagship restaurant, SheWolf Pastificio & Bar, in Midtown Detroit. Dedicated to contemporary Roman cuisine and house-milled heritage grains, SheWolf earned immediate critical acclaim. Lombardo’s leadership at SheWolf garnered two James Beard Foundation Semifinalist nominations for Best Chef: Great Lakes and Hour Detroit’s Restaurant of the Year award in 2020.

In January 2026, Lombardo expanded his culinary imprint with Medusa Cucina Siciliana, a sophomore concept situated just steps from SheWolf. Honoring his Sicilian roots and familial ties to the island, Medusa shifts the focus from wheat-centric Roman cooking to the bright, seafood-forward, and multi-cultural culinary legacy of Sicily.