Chef Robert Sisca is one of New England’s true culinary talents. His deep appreciation for the ocean and the bounty it provides began at a young age and carried through to adulthood. After attending culinary school, Sisca worked as a sous chef at the Michelin-starred Le Bernardin in New York City and launched multiple restaurants to national acclaim throughout New England.
Today, he is the Culinary Director & Partner of The Himmel Hospitality Group. Chef Sisca lets carefully conceived dishes speak for themselves, allowing the freshest locally sourced ingredients to take center stage. Chef Sisca artfully combines finesse and approachability to satisfy various appetites on any given occasion. In particular, his raw bar, crudo, seafood, and steak selections surprise and delight the senses.
