Robert Sisca is the Culinary Director/Partner of Himmel Hospitality Group that runs Boston’s top restaurants. The Banks, Bistro du Midi, Grill 23 and Harvest.  Chef Sisca is one of New England’s true culinary talents. Chef has a profound appreciation and passion for combining ingredient-driven cuisine with the refined and classic techniques that he has honed at some of the country’s most exclusive culinary destinations. His passion combines New England seafood and French cuisine and he is widely known for his crudo dishes and his bouillabaisse, which he actually “Beat Bobby Flay” in making. Most recently, Sisca has been honing in his seafood skills for the menu and concept of The Banks in Boston’s Back Bay.

Chef Sisca worked at the historic One if by Land, Two if by Sea in New York City prior to becoming Sous Chef at the renowned Le Bernardin. During his tenure, Le Bernardin earned the coveted Michelin Three Star award and four stars from the New York Times. After working with Rhode Island based G Hospitality restaurant group and launching Garde East on Martha’s Vineyard to local and national acclaim, Chef Sisca has returned to Boston. Chef Sisca opened Bistro du Midi in 2009 and is proud to return to the kitchen where he earned his initial accolades for epicurean excellence. Chef Sisca is a two-time nominee for Food & Wine magazine’s “Best New Chef” (2011 and 2012), has been invited to cook at the James Beard House on numerous occasions and received a three star review from The Boston Globe as well as an “A” rating from The Boston Herald.

Chef Sisca is a graduate of Johnson & Wales. When he is not in the kitchen, Chef Sisca and his wife Bree are raising their twin boys – Hunter and Jameson. Chef Sisca is also an avid outdoorsman, and particularly enjoys fishing and carrying on the hunting traditions that he started with his father when he was a young boy.

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