Sao Song Takeover
Dinner 1.17 / 1.18 / 1.19 / 1.20
Dinner 1.24 / 1.25 / 1.26 / 1.27
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Chef Andy Sisomboune began his cooking career at John Manion’s esteemed La Sirena Clandestina. There he worked his way up to Sous Chef and helped LSC win a Jean Banchet for Best Neighborhood Restaurant in 2015. After La Sirena, Andy opened Bom Bolla, a short-lived but beloved industry hangout. Next he went on a two year long tenure as Chef De Cuisine at Juno, one of Chicago’s most celebrated Japanese restaurants by Michelin starred chef/owner BK Park. As of last, Andy was sous chef at the former One Off Hospitality's Nico Osteria, where he left to focus on Sao Song.
Sao Song is a concept inspired by Chef Andy Sisomboune’s Lao-American culinary upbringing and Ben Fasman’s creative yet straightforward approach as beverage director. For over a year, they have been holding successful pop ups at some of Chicago’s most beloved bars and restaurants (Elske, Le Bouchon, Dove’s Luncheonette, La Sirena Clandestina, Ludlow Liquors, etc.) with plans of opening in a brick and mortar.
Beverage Director & partner Ben Fasman started his career in Chicago working for restaurateur Terry Alexander in 2003 at his neighborhood bar, Danny’s Tavern. He honed his cocktail skills when he was asked to join the team at Alexander’s The Violet Hour (recipient of the James Beard award for Outstanding Bar Program), then went to open now-iconic Big Star, where he served as manager and beverage director for several years. He then helped develop the concept and beverage program and was the general manager at Dove’s Luncheonette, the next in the One Off Hospitality empire. After One Off, Ben went on to pioneer both the music and beverage programs at esteemed Latin/Carribean-themed neighborhood bar Estereo.