Chef Robert Sisca comes to Boston by way of New York. A graduate of Johnson & Wales, he worked his way through New England and around the East Coast.

His professional travels include stints at Gracie’s in Providence and Bosun’s Bistro in Nantucket. Next he headed to his native New York, first at One if By Land, Two if By Sea and then on to Le Bernardin under renowned chef Eric Ripert. As Executive Sous Chef at Le Bernadin, Sisca was a key member of the team for four years. The restaurant, which earned the coveted Michelin Three Star award and four stars from the New York Times, was instrumental in helping him develop a keen appreciation for seasonality and quality.

“I learned from the best,” says Sisca. “My time at Le Bernardin was the best culinary experience of my life. It was like going to graduate school for cooking. Learning from Ripert on managing a kitchen, insisting on the finest quality of ingredients, performing classic technique at the highest skill was an amazing experience and opportunity.” Sisca knows that from Johnson & Wales to Eric Ripert – the #1 rule of cooking is it all starts with the ingredients. “Make sure it is fresh, and then just let the food be the superstar on the plate.”

After thorough exploration of Provence and meticulous research into recipes and dishes (sometimes enjoying two lunches and two dinners per day), Sisca launched Bistro du Midi at The Heritage On The Garden in December 2009. Transferring this commitment to quality into his ongoing venture, he curated a menu showcasing authentic, ingredient-driven Provençal-style cuisine, enriched with tradition and technique. As chef partner of the Himmel Hospitality Group, Chef Sisca collaborates with Harvest Restaurant, Bistro du Midi, Grill 23, and most recently, The Banks Fish House. His recent expansion with The Banks fulfills a longstanding dream of bringing a seafood restaurant concept to a town intimately familiar with and connected to the finest local fishing fleet and seafood purveyors.