Today we’d like to introduce you to Robert Sisca.
Robert, can you briefly walk us through your story – how you started and how you got to where you are today.
At a very young age, I started cooking at home with my mom and grandmother. Everyone in my family takes cooking pretty seriously, but I am the only one to make do it professionally. My first job was washing dishes at an old Irish pub in Jim Thorpe, PA. I was yelled at numerous times by the old cooks there because I wasn’t cleaning anything properly and I ran the dishwasher too many times.
I remember them telling me, “you know it costs $0.10 every time to run this damn dishwasher?!? Use it wisely.” They would sit at the bar and have drinks while I would mop the floor and would tell me that I wasn’t even doing that right. That moment was when I knew I had to try something else. Later that winter I got a job at Big Boulder Ski Resort in PA. I was cooking burgers/hot dogs/fries and working the steam table. I got my first burn at 16 from a steam table and you think that would of kept me away. Guess not. HA!
Afterwards, I was a busboy at Split Rock Resort in Lake Harmony PA. I learned a great deal and enjoyed being a busboy, but I desperately wanted to get back into the kitchen.
After graduating I moved to Rhode Island and attended Johnson & Wales and then it was off to the historic One if by Land, Two if by Sea in New York City. One of the most pivotal moments of my career was as Sous Chef at the renowned Le Bernardin. Eric Ripert really ignited my love for seafood and I still use many of the techniques that I learned from him. Le Bernardin also earned the coveted Michelin Three Star award and four stars from the New York Times while I was there. It was a remarkable and memorable time in my life that I will never forget.
Has it been a smooth road?
For the most part yes. I was able to work at some amazing restaurants under some great chefs. I learned so much in my career and I continue to read and teach myself every day. In reality, there is nothing smooth about the restaurant business. I like to call it the emotional roller coaster. Sometimes you work 14-16 hour days. Sometimes the day is great and sometimes it is the opposite. In the long run, I love the business and couldn’t imagine doing anything else. I just wish I could spend more time with family but there needs to be more hours in the day!
So, as you know, we’re impressed with Bistro du Midi – tell our readers more, for example what you’re most proud of as a company and what sets you apart from others.
In 2009, we opened Bistro du Midi as a Provencal restaurant. Now we are evolving to showcase New England coastal cuisine with flavors from the Mediterranean and local ingredients.
In 2016, I opened Garde East on Martha’s Vineyard and had the opportunity to meet many of the local farmers and fisherman. Luckily, I have been able to stay in contact and maintain the relationships with some of these purveyors and have brought their ingredients to Bistro du Midi. It’s exciting to bring a piece of Martha’s Vineyard here to our restaurant overlooking Boston Common, and our guests have been really excited with the new dishes.
Bistro du Midi is a really warm, welcoming, and beautiful setting. The first floor is street level with a vibrant vibe, and the upstairs dining room has an open kitchen, second bar and fireplace for a more intimate experience. Guests can pop in for a quick lunch or join us for a luxurious five or seven-course tasting menu.
There really is a little something for everyone, but our crudo, Bouillabaisse du Midi, and fresh pastas are the most popular. I am also a big hunter and am very excited to host a special game dinner later this year.
Contact Info:
- Address: 272 Boylston Street Boston, MA
- Website: www.bistrodumidi.com
- Phone: (617) 426-7878
- Email: rsisca@bistrodumidi.com
- Instagram: @chefsisca
- Facebook: https://www.facebook.com/Bistrodumidi/
Getting in touch: BostonVoyager is built on recommendations from the community; it’s how we uncover hidden gems, so if you know someone who deserves recognition please let us know here.
