Chef Robert Sisca of Bistro du Midi - Biography

A graduate of Johnson & Wales University in Rhode Island, Robert Sisca has worked for some of the most renowned restaurants in New England. He started his professional career at beloved Gracie’s in Providence, then moved onto Bosun’s Bistro in Nantucket. Sisca’s move to New York turned out to be a fortuitous, landing him a job at One if by Land, Two if by Sea. Sisca eventually cooked his way to Eric Ripert’s famed Le Bernardin. During his four year tenure as sous chef under Ripert, Sisca was a key member of the 3-Michelin-Star, and 4-star New York Times’ team.

In the summer of 2012, he travelled back up north and was made partner at Bistro du Midi in historic Back Bay in Boston, serving as an executive chef. Sisca applies his deep understanding of seasonality and quality, and passion for all things seafood, presenting a classic, yet refined Provençal-style menu.

Sisca is a two-time nominee for Food & Wine magazine’s “Best New Chef” (2011 and 2012) and received a three stars from The Boston Globe as well as an “A” rating from The Boston Herald. He was recently named best “Chef, Up and Coming” in Boston Magazine’s annual Best of Boston issue.