Behind the Pass: Chef Robert Sisca

Award-winning chef and restaurateur Robert Sisca is a New York native, from an Italian German background and a family that cooked together. His love for cooking developed young, as he learned in the kitchen with his mother and grandmother. After high school, he knew that culinary school was his only path and enrolled at Johnson & Wales.  

After working at restaurants in Rhode Island, he returned to New York City, scoring a position at One if By Land, Two if By Sea, known for its timeless menu and historic location. In that kitchen, he began cooking with D’Artagnan ingredients, the go-to purveyor for the top restaurants in NYC.  

He then spent five years at Le Bernardin, Eric Ripert’s iconic 3-Michelin-star restaurant, which helped him hone a refined aesthetic and an appreciation for classic, precise techniques. He grew passionate about seafood and the importance of sourcing, developing deep knowledge that shaped his culinary philosophy.  

Back Bay, Boston 

In 2009, he relocated to New England, where he has since opened restaurants across Boston, Nantucket, Martha’s Vineyard, and Providence. He opened Bistro du Midi in 2009, just across from the Public Garden, in the heart of Boston’s Back Bay. This is one of those restaurants where the location and view are part of the experience.  

Inspired by the flavors of the Provençal region and Chef Robert’s travels in the South of France, Bistro du Midi has been recognized as one of the most original French restaurants in the city and recently cited by Tasting Table as the absolute best French restaurant in Massachusetts. With a formal dining room upstairs and a more casual bistro downstairs, the menu offers dishes like his signature bouillabaisse (the one that did beat Bobby Flay on his TV show when Chef Robert competed) and roast chicken, freshly made pastas, and a raw bar.  

As Chef-Partner of Himmel Hospitality Group, Robert now oversees the culinary operations of Grill 23 & Bar, The Banks Seafood & Steak, Bistro du Midi, and Harvest, bringing his signature approach to each concept (with two more on deck next year).  

New England Meets the Mediterranean 

Chef Robert’s cooking is rooted in ingredient-driven, seafood-focused cuisine with classic technique and polished presentation. He highlights coastal New England cuisine with French and Mediterranean accents and local ingredients.  

He is known for raw bar dishes, crudos, steaks, and simply prepared fish in elegant plates that feel refined but still approachable. The strong emphasis is on freshness, balance, and seasonal products in dishes that are both visually striking and deeply satisfying.  Our Ōra King salmon is one of his favorites and is a staple at Bistro du Midi. 

“I’ve proudly served as an ambassador for Ōra King salmon since 2020. After competing in the Ōra King Awards for several years, I was honored to be named a semifinalist in 2019. In 2024, I had the opportunity to travel to New Zealand to visit the farm firsthand, which deepened my appreciation for the craftsmanship and quality behind such an exceptional product. Ora King will always have a place on the menus across Himmel Hospitality Group.” 

“I’ve worked with D’Artagnan for as long as I can remember. I recall Ariane frequently being in the kitchen at Le Bernardin, engaged in conversation with Chef Ripert. Our current squab dish draws inspiration from one we developed during my time there. Later, while training in London prior to opening Bistro du Midi, we had access to squab sourced with the head and feet intact. Being able to challenge D’Artagnan to provide that same product was both exciting and deeply satisfying.  It allowed us to bring a meaningful culinary vision to life.”  

Growing Sustainably 

We talk about sustainability a lot, often in reference to how food is produced, and its impact on the environment. But growing a business, giving back to local communities, and maintaining a happy and cohesive team are all aspects of sustainability, too.  

“As a Chef-Partner overseeing four restaurants, with more on the horizon, my passion lies in mentoring the next generation of chefs and inspiring them to pursue their culinary ambitions with purpose and confidence. Each of our restaurants is led by an Executive Chef, and it’s incredibly rewarding to watch them evolve, express their creativity, and reflect on how far they’ve come over the years.” 

Chef Robert is the epitome of a dedicated mentor, developing his team while building a bright future for Himmel Hospitality.  He also supports organizations such as the James Beard House, The Greater Boston Food Bank, and Boston Children's Hospital, reflecting a culinary life rooted in giving back.