When it comes to being a successful restaurateur, hosting people for meals that will be spending their hard earned money, nothing takes the place of experience. Benny Siddu has working in the food and hospitality industries since , over 40 years. Benny grew up working in the hospitality industry in his home town of Sardinia, a large and very beautiful Italian vacation hotspot island in the Mediterranean Sea with nearly 2,km of coastline, sandy beaches and a mountainous interior crossed with hiking trails. From Sardinia, Italy, Benny gained invaluable experience from ground up working in Italy, England, cruise ships and then arrived in Chicago and worked in high-end restaurants from through till he made the plunge into restaurant ownership with Volare. Benny Siddu has an eye for what consumers want. The first location opened in downtown Chicago in and the 2nd in in Oakbrook Terrace. What does that mean for the consumer? Went on a busy Saturday night.
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Benny Siddu is no stranger to hospitality. Food and goodwill is a passion and a way of life for him. After 35 years of dedication, hard work, and the act of being truly hospitable, Benny has emerged as one of the most respected, well known restaurant owners in Chicago. Barely a teenager, in a small town in Sardinia, he began his career in hospitality at a bed-and-breakfast owned by his aunt and uncle. At 15 years old, he moved to mainland Italy and began working at a hotel.
It immediately transmits the light heartedness , the fantasy , the irony that are typical of the Italian people and their way of life. He was born in Villamar, a town with inhabitants, 50 km from Cagliari, in the south of Sardinia. They are still on the menu together with other typical dishes of hers, like her meat balls and her stuffed chicken. That is where I started to move my first steps in the world of touristic welcoming and restoration that then lead him to work in Tuscany , in England and around the world on cruise ships. And every time there is someone that starts fantasising about a trip to Italy after a good meal and asks advice on where he could go.