Robert Sisca Bio

A graduate of Johnson & Wales, Robert Sisca has worked within some of the world's most renowned restaurants and has quickly garnered attention as executive chef at Bistro du Midi in Boston's historic Back Bay. His culinary background includes stints at One if By Land, Two if By Sea and famed Le Bernardin under the tutelage of Chef Eric Ripert. In the summer of 2012, Sisca was made partner at Bistro du Midi.

"My time at Le Bernardin was the best culinary experience of my life. It was like going to graduate school for cooking. Learning and studying with Chef Ripert allowed me to understand the art of managing a kitchen, the importance of the finest quality of ingredients, and how to perform classic technique at the highest skill level. I learned from the best" says Sisca. During his four year tenure as sous chef at Le Bernardin, Sisca was a key member of the team which earned the coveted Michelin Three Star Award and Four Stars by The New York Times.

As executive chef at Bistro du Midi, Sisca applies his deep understanding for seasonality, quality, and passion for all things seafood by reaching out to local farmers and fisherman to present an authentic Proven al-style menu. Named after the Midi region in Provence, Sisca showcases classic but refined Proven al dishes in a French country-chic and a setting reminiscent of the bistros found in Provence.

Sisca is a two-time nominee for Food & Wine magazine's "Best New Chef" 2011 and 2012, and received a solid three stars from The Boston Globe and an "A" rating from The Boston Herald. Sisca was also recently named best "Chef, Up and Coming" in Boston Magazine's annual coveted Best of Boston issue. The New York Times recently raved "The Boston-New York inferiority complex is nothing new, especially when it comes to restaurants. But Boston has raised its culinary game recently with Bistro du Midi."

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