Hidden Gems: Meet Aïda Lemma of Siena Restaurant & Bar

Today we’d like to introduce you to Aïda Lemma.

Hi Aïda, so excited to have you on the platform. So before we get into questions about your work-life, maybe you can bring our readers up to speed on your story and how you got to where you are today?
I was born and raised in Ethiopia, where entrepreneurship was a way of life in my household. My parents were serial entrepreneurs who owned several businesses, many of which they built together, from restaurants and bars to hotel partnerships, factories, distribution centers that they still operate today. Although my father had an incredibly demanding schedule, he was intentional about carving out time for family. At least once or twice a week, he would take all of us out to dine at some of the most renowned restaurants in the city. Those evenings became sacred to me. They were moments of connection, discovery, and inspiration. Looking back, that is where my love for hospitality truly began.

After graduating from a French school, I moved to Georgia to attend Valdosta State University, where I earned a degree in Finance. While I valued the structure and knowledge that came with that path, it did not take long for me to realize that my passion lived elsewhere. I felt a strong pull toward creating experiences of my own, spaces that people could gather in, celebrate in, and remember.

Shortly after graduating, I began exploring the idea of opening a restaurant. I was fortunate to partner with a few incredible individuals, and together we launched an African inspired lounge that saw great success for nearly eight years. That experience not only gave me a foundation in the business but also helped me discover another passion I did not initially expect, hospitality interior design.

That realization led me to start my design firm, Oliphia Studio, where I focus on creating immersive, functional, and visually compelling spaces for restaurants, lounges, and hospitality brands. Through this journey, my partners entrusted me to lead and develop a new concept, Verdure Kitchen and Cocktails in Midtown Atlanta. That project marked a major turning point for me. It pushed me further into the culinary world and expanded my perspective on what a restaurant could be when design, food, and experience are all aligned.

Since then, I have continued to grow, opening my own concepts while also helping other businesses bring their visions to life through design and front of house experience curation.

My newest venture, Siena, has been an especially rewarding chapter. In collaboration with my executive chef, Baba Estavillo, we are building something truly special in Alpharetta. Our goal is to create a space that feels eclectic, elevated, and welcoming, one that brings people together and adds something meaningful to the community.

At the core of everything I do is the same feeling I had as a child during those family dinners, the belief that great hospitality has the power to create lasting memories.

I’m sure it wasn’t obstacle-free, but would you say the journey has been fairly smooth so far?
Like many entrepreneurs, my journey has come with its share of challenges, some expected and others that completely reshaped how I operate.

One of the biggest hurdles early on was breaking into an industry where I didn’t necessarily follow the traditional path. I had a background in finance, but hospitality is a completely different world that requires instinct, resilience, and the ability to adapt quickly. Learning the operational side, building the right team, and understanding guest expectations all came with a steep learning curve.

As a young woman stepping into ownership and leadership roles, I also had to navigate being underestimated. There were moments where I had to work harder to be taken seriously, especially in rooms where key decisions were being made. Over time, that became fuel. It pushed me to sharpen my vision, stand firm in my decisions, and lead with confidence.

Another major challenge has been maintaining consistency in an industry that is constantly evolving. From staffing and service standards to managing costs and ensuring quality across the board, the day to day operations can be demanding. There were moments where the numbers did not reflect the effort, where we were operating below our potential, and where tough decisions had to be made to protect the business long term.

Expanding into multiple concepts also came with pressure. Balancing creativity with financial responsibility, making sure each brand had its own identity, and ensuring that growth did not compromise the experience required constant attention. Not every idea works the way you envision it, and learning when to pivot versus when to push through has been one of the most valuable lessons for me.

Building my design firm added another layer of challenge. I had to earn trust in a new space and prove that I could not only operate restaurants but also design them at a high level. It required patience, persistence, and continuously refining my eye and execution.

Through all of this, I have learned that challenges are part of the process. They force you to evolve, to become more intentional, and to lead with clarity. Every obstacle has ultimately strengthened both my businesses and my perspective.

As you know, we’re big fans of Siena Restaurant & Bar . For our readers who might not be as familiar what can you tell them about the brand?
Siena Restaurant & Bar is a chef-driven dining experience in Alpharetta centered around what we call “Meditalian” cuisine, a blend of Italian soul and Mediterranean fire. We focus on bold, layered flavors, high-quality ingredients, and a menu designed for both sharing and individual indulgence, from refined tapas to fire-grilled entrées and curated cocktails.

What sets Siena apart is the balance between elevated dining and a warm, inviting atmosphere. We are intentional about every detail, from the design of the space to the flow of service, ensuring that guests feel both impressed and comfortable. It is a place where you can celebrate, enjoy a date night, or simply have a great meal with friends without it feeling overly formal.

We are especially proud of how we’ve built an experience that goes beyond just food. From our live music nights to our No Menu cocktail program and thoughtful hospitality, Siena is designed to feel alive. Our goal is for every guest to feel taken care of, to discover something new on the menu, and to leave wanting to return.

At its core, Siena is about creating memorable moments through food, design, and genuine hospitality.

How do you think about happiness?
What makes me happy is creating experiences that people genuinely connect with. There’s something special about watching a space come to life, seeing guests enjoy themselves, celebrate, and create memories in an environment that I helped build.

I also find a lot of fulfillment in growth, both personally and professionally. Seeing an idea go from a vision to a fully operating concept, watching a team develop, and knowing that something I created is working and evolving is very rewarding.

Contact Info:

• Website: https://www.sienaatl.com
• Instagram: @sienaatl
• Facebook: https://www.facebook.com/share/14Hzevy5UBW/
• TikTok: https://www.tiktok.com/@sienaatl

Image Credits
Madelynne