Chef Robert Sisca Named Executive Chef at ProvidenceG
Friday, February 05, 2016
ProvidenceG has announced the hiring of award winning Boston chef, Robert Sisca as their Corporate Executive Chef. Sisca comes over from Bistro du Midi, where Friday was his last day.
"We are thrilled to welcome Robert Sisca to the ProvidenceG team and have this great talent back in Providence. As we continue to create an unparalleled hospitality experience for our guests, Robert will be instrumental in growing our brand using his impressive background to provide an innovative and extraordinary culinary program across each concept," said Colin Geoffroy, President of GHospitality.
Sisca will take over his roll at ProvidenceG starting in March.
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Sisca previously worked at Bistro du Midi for almost seven years where he was the Executive Chef and Partner.
During Sisca's time at Bistro du Midi, the restaurant earned local and national recognition like Boston Magazine Top 50 Restaurants, Improper Bostonian Boston's Best French, Boston Magazine Best of Boston for Best Service, Food & Wine nominee for People's Choice Award among others.
“Robert leaves legacy of epicurean excellence at Bistro du Midi and we look forward to continuing this in the MARC tradition. We wish him every success in his future endeavors," said Marlon Abela, MARC Chairman.
Sisca at ProvidenceG
At ProvidenceG, Sisca will act as a senior member of the management team and take responsibility for all aspects of food and the kitchen, from concept through execution and oversight. Sisca will also be intimately involved in ProvidenceG's strategy and management.
ProvidenceG has three restaurant venues, including Garde, Rooftop at the ProvidenceG and GPub.
Robert Sisca
Sisca is a resident of Rhode Island and graduated from Johnson & Wales University before working at Gracie's in Providence.
Sisca honed his culinary skills in New York City at One if by Land, Two if by Sea before becoming Sous Chef at the Le Bernardin.
While at Le Bernardin, Sisca earned the Michelin Three Star award and four stars from the New York Times.
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