Viron Rondo’s mother had a massive garden in Albania the size of a small farm when he was growing up and every weekend she would cook for a huge celebration with family and friends.
“I was her sous chef. I picked, chopped,” Rondo said, of his early years living in Albania. “My mother was a great chef. Perhaps one of the best ever seen.”
It all left an impression on young Rondo and today he owns Viron Rondo Osteria in Cheshire, one of the most acclaimed restaurants in Connecticut that prides itself on seasonal farm fresh, and quality ingredients.
Rondo himself is considered a superstar for how he treats people and gives to causes in the community by the tens of thousands in gift cards and food donations.
“Viron is selfless,” said Andrew Martelli, Cheshire ‘s director of Economic Development and Grants.
“He goes above and beyond (even when not directly asked to help.) It’s the type of business you want to have in your community.”
Rondo’s Mediterranean-inspired Viron Rondo Osteria serves such “amazing” food it has become “a destination in Central Connecticut,” Martelli said.
The restaurant that serves Italian fare with Greek influence is so good one online reviewer said they would return to Connecticut from Canada just to dine there again, is celebrating its 10th anniversary Oct. 2 all day and evening with music, specials and discounts.
Rondo has also announced plans for a large expansion so people don’t have to wait to dine, but has no details, as the project is in the planning stage. There’s a huge demand for private spaces within the restaurant, he said.
Part of that expansion, his second in 10 years, will likely include a rooftop garden by a French designer who is part of the team.
“What’s different here is the minute you walk in you feel like you’re on vacation,” Rondo said. “We have brought something unique to the community.”
A vision of beauty and calm inside and out, his osteria employees 170 people, he said.
Inside, there are hues of gold, reds and other colors and as the centerpiece, a striking contemporary mid-Century style chandelier weighing 1,500 pounds.
“Inside it’s New York with an Italian vibe,” he said.
The 6,000-square-foot outdoor patio space is blooming with what Rondo calls the “secret garden,” lush, colorful and European style.
“Outdoors it’s like you are still in a party but you feel like you’re on vacation,” Rondo said.
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A fresh salad at Viron Rondo Osteria. Photo by Winter Caplanson
Expand The restaurant has a dining room of 11,000 square feet, an underground kitchen that’s, 3,000 square feet, an upstairs kitchen of 2,000 square feet, and three bars.
Rondo didn’t become a chef despite his early experience. Instead his specialty is “front of house,” or making sure customers are happy, just like his mother treated her guests.
“It’s my passion. I love people most of all,” Rondo said.
A hands-on owner, Rondo says he does “everything but sleep there.”
Martelli said Rondo is so hands-on he wipes tables, straightens chair, and runs food.
One online reviewer who brought their family after traveling from Canada wrote: “You spoiled us for any other restaurant to ever compete. From the moment we arrived-everything was delicious, the service was incredible and the atmosphere was excellent.” The reviewer wrote that the restaurant, “catered to the children and every request we had,” and they would travel from Canada just to eat there again.
Another wrote online: “We’ve been to this magnificent restaurant at least a dozen times….our “go to” celebration spot despite the 30-minute drive.”
They wrote about the “fresh not frozen” calamari, hot fresh rolls, cheesy garlic bread and fresh salads. “Tonight I had tuna w/hummus and fennel salad – so inventive and scrumptious!”
The reviewer added: “It’s also stunning!”
Rondo, who is Greek and lived in Albania until age 16, came to the United States in 1999 to work in New York City. Before coming to the United States he started in the business as a busboy at 16.
“I came here at 25 for the American dream,” he said. “I have brought to Cheshire all of my experience of 35 years.”
He came to Connecticut in 2008 and in 2014 looked for a space to open his own restaurant. He found his current space at 1721 Highland Ave and “loved it.” The first thing he did was add wood-fired ovens imported from Italy.
He said the restaurant uses seasonal, mostly organic ingredients, grass-fed beef and the highest quality chicken and salmon.
Rondo is also widely known in Cheshire and beyond for his philanthropy, giving large sums in gift cards and in kind donations to numerous organizations from local sports teams to bigger ones such as Rotary, United Way.
The Rev. Jeffrey Romans of St. Bridget in Cheshire said Rondo has for nine years raised money for their school, donating a portion of proceeds from sales and allowing them to purchase technology and other needed items.
“We are so appreciative of Viron’s continued support of our school,” Romans said.
In 2022, Rondo was named Connecticut’s “Small Business Person of the Year” by the federal Small Business Administration.
Catherine Marx, district director of the U.S. Small Business Administration in Connecticut , said of Rondo, that he stood out from the crowd during the pandemic.
“Many restaurants were forced to close. He pivoted quickly to doing takeout.”
Rondo’s commitment to his employees and his community also put him at the top, Marx said at the time.
Rondo also delivered food to hospitals and donated $500 a month to the charity Cheshire Lights of Hope.
“It makes me happy to give to the people in need,” Rondo said.
The osteria will celebrate its 10th anniversary Oct. 2, with an all day and night social hour featuring music and menu specials.
“While we work hard to offer the best of the best, we would not have enjoyed the past 10 years without such support,” Rondo said.
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