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 an open 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 Executive 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
CULINARY DIRECTOR
Chef Robert Sisca is one of New England’s true culinary talents. His deep appreciation for the ocean and the product it provides started at a young age and carried through to adulthood. After attending culinary school, Sisca worked as a sous chef at the Michelin star Le Bernardin in New York City and launched multiple restaurants to national acclaim throughout New England. Today, he is the Culinary Director & Partner of The Himmel Hospitality Group. Chef Sisca lets carefully conceived dishes speak for themselves, as the freshest locally sourced ingredients take center stage. Chef Sisca artfully combines finesse and approachability to satisfy various appetites on any given occasion. In particular, his raw bar, crudo, seafood and steak selections surprise and delight the senses.
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.
David Iacobazzi
EXECUTIVE CHEF
Executive Chef David Iacobazzi pivoted from EMT training to a career in the kitchen after falling in love with cooking at his part-time job during college. With 15 years of experience, he has worked in the major culinary markets of Chicago, Washington D.C., Nantucket, and Boston. Recently, David has worked for Sorellina, Mooo, and the Sidell Restaurant Group, known for Boston establishments like MET and Saltie Girl. He has spent the past three years with the Himmel Hospitality Group, showcasing his specialty in working with seafood at Bistro du Midi and Grill 23 Nantucket.
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.
