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.
THE BISTRO DU MIDI TEAM
Mike Eckert
EXECUTIVE SOUS CHEF
Chef Mike, a Baltimore native, discovered his love for cooking early on while spending time in the kitchen with his mother and grandmother. He later moved to Providence to attend Johnson & Wales University, earning a degree in Culinary Arts and Restaurant Management.
After graduating, he relocated to Boston, refining his skills in Italian restaurants across the South End and Somerville. After the pandemic, he helped open The Banks Seafood & Steak with Himmel Hospitality Group and later moved to Bistro du Midi, where he brings creativity, leadership, and precision to the kitchen.
Outside of work, Mike enjoys fishing in the summer and snowboarding in the winter.
Benjamin Chesna
WINE & BEVERAGE DIRECTOR
Benjamin Chesna brings bicoastal experience and expertise to his role as Beverage and Wine Manager. Originally moving to Aspen to pursue snowboarding, Benjamin 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. Benjamin 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.
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.
Catherine Dineen
SALES MANAGER
With more than a decade of experience in Boston’s premier dining scene, Catherine brings a refined, guest-first approach to every event she oversees. Her background as a server, bartender, and manager in some of the city’s most respected restaurants gives her an exceptional understanding of guest expectations, event flow, and the nuances that elevate fine dining experiences.
From intimate dinners to corporate gatherings and milestone celebrations, Catherine is dedicated to creating seamless, personalized events—thoughtfully executed, expertly managed, and tailored to exceed expectations.
Robert Sisca
CHEF PARTNER
Robert Sisca is the Chef Partner at Himmel Hospitality Group, where he oversees culinary operations across the group. A New York native and graduate of Johnson & Wales University, he began his career at the three-Michelin-starred Le Bernardin before relocating to New England, where he has opened restaurants across Boston, Nantucket, Martha’s Vineyard, and Providence.
Known for his commitment to thoughtfully sourced ingredients and globally inspired flavors, Robert is also a dedicated mentor, passionate about developing the next generation of chefs and hospitality leaders.
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
HIMMEL HOSPITALITY GROUP
Chris Himmel
PRESIDENT
As the second-generation leader of Himmel Hospitality Group, Chris Himmel brings a lifetime of experience in the restaurant industry. Growing up immersed in HHG’s acclaimed restaurants, he went on to graduate from the prestigious Cornell School of Hotel Administration.
Chris’ leadership philosophy is built on the foundation of exceptional hospitality and culinary excellence. He is dedicated to sourcing the finest ingredients, cultivating a team of passionate professionals, and ensuring that every dining experience exceeds expectations. His vision for HHG honors its rich legacy while continually evolving to set new standards in hospitality.
Jaime Campos
CHIEF OPERATING OFFICER
Jaime Campos is the Chief Operating Officer at Himmel Hospitality Group, bringing over 25 years of experience in restaurant and hotel operations. A New York City native and graduate of The Culinary Institute of America, he began his career as a dishwasher before advancing into leadership roles at renowned properties including Four Seasons Hotels and Resorts, Grand Hyatt New York, Boston Harbor Hotel, and most recently Longwood Venues + Destinations.
He leads with a collaborative, hands-on approach, emphasizing consistency, accountability, and team development. In his role, he oversees operations across the group, focused on delivering exceptional guest experiences while fostering a strong, team-driven culture.