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.