About Us
Boston’s Best Bistro
The street-level Bistro is vibrant, with a lively bar reflecting the classic, casual bistros of France. Upstairs in the Dining Room, the restaurant continues with a view into our kitchen, a second bar, fireplace, and a more sophisticated look with multiple private dining spaces. The one-of-a-kind artwork and lively décor brings the look and feel of Boston’s Public Gardens into the restaurant space.
With Chef Partner Robert Sisca at the helm, guests will experience carefully conceived dishes that speak for themselves, as the freshest locally-sourced ingredients take center stage.
OUR TALENTED TEAM
Chris Himmel
PRESIDENT
As the second generation of family ownership at Himmel Hospitality Group, Chris grew up in the restaurant business. Aside from being a lifelong fixture at all four of the group’s Boston concepts, Chris is a graduate of the prestigious Cornell School of Hotel Administration and has trained under two of the best names in hospitality: Danny Meyer and Chef Thomas Keller. Chris’ philosophy is grounded in hospitality and product, with a driving commitment to delivering the finest ingredients and best trained staff at his restaurants.
Robert Sisca
CHEF PARTNER
A lifelong hunter, fisherman, and avid traveler, Robert is deeply committed to mindfully sourced ingredients and globally inspired flavors. He credits his mother and grandmother for igniting his culinary passion, having spent countless hours in the kitchen with them.
As Chef Partner of Himmel Hospitality Group, Robert oversees the culinary operations of Grill 23 & Bar, The Banks Seafood & Steak, Bistro du Midi, and Harvest, bringing his signature approach to each concept. A dedicated mentor, he is passionate about developing the next generation of chefs and hospitality leaders.
Beyond the kitchen, he is an accomplished runner currently training for his fifth marathon and enjoys coaching youth sports, finding fulfillment in fostering teamwork and leadership in young athletes. He lives in North Attleboro with his wife, Bree, and their twin sons.
Chef Sisca is a dedicated advocate for the James Beard House and The Greater Boston Food Bank. His culinary talents have been highlighted by Food & Wine Magazine, The Boston Globe, Boston Magazine, The Boston Herald, and on Food Network’s Beat Bobby Flay.
Errol Joseph
GENERAL MANAGER, MAITRE D’
Hailing from The Berkshires, Errol started working at esteemed restaurants at a young age. These early jobs inspired him to earn a degree in Hospitality Management and further hone his expertise in the dining rooms of The White Elephant Resort in Nantucket, The Copley Plaza Hotel in Boston, and as the Wine Director at Tosca Restaurant in Hingham Harbor. Most recently, he has directed the food & beverage operations at Mirbeau Inn & Spa in The Pinehills in Plymouth. Errol is highly involved with the Court of Master Sommeliers and has exclusively managed restaurants awarded for their wine programs by Wine Spectator.
Ben Chesna
WINE & BEVERAGE DIRECTOR
Ben Chesna brings bicoastal experience and expertise to his role as Beverage and Wine Manager. Originally moving to Aspen to pursue snowboarding, Ben ended up falling in love with hospitality. In Aspen, he led the beverage program at fine-dining institutions Casa Tua Aspen and Bosq. Ben then headed west to Los Angeles to help Wolfgang Puck’s Spago win a Wine Spectator Grand Award. Ben is excited to return to his home state. Ben holds an Advanced Certification with the Court of Master Sommeliers and is a Master’s candidate. When not serving cocktails and opening bottles, he enjoys hiking in the woods and cheering on the Pats.
Tab Volpe
EXECUTIVE PASTRY CHEF
Tab Volpe first ignited his passion for the culinary arts at Johnson & Wales University and honed his talent with experience at many of Boston’s culinary institutions like The Langham Hotel in Boston, The Mandarin Oriental Hotel, and No. 9 Park. Before joining Himmel Hospitality Group, he oversaw all baking, dessert, and pastry programming for Chef Barbara Lynch’s restaurants. Tab, a connoisseur of classic French desserts, delivers bold flavor, unique components, and artistic presentation.
