Where Can You Find ProvidenceG’s Corporate Executive Chef Robert Sisca?

The year 2016 has already proven to be an exciting one for ProvidenceG Corporate Executive Chef Robert Sisca, and will bring additional epicurean adventures to Sisca as he joins a renowned group of chefs next week at the prized Nantucket Wine Festival. Since departing Boston’s award-winning Bistro du Midi in February, Sisca has infused ProvidenceG with a new culinary vision and refreshed, seasonal menus at ProvidenceG’s three unique restaurant venues: Garde, Rooftop at the ProvidenceG and GPub. Sisca also launched a weekend brunch series at Garde and presided over an exclusive Taste & Tour welcome event showcasing Garde and Rooftop for more than 100 guests. On the international scene, Sisca experienced sustainable beef and lamb farms firsthand during a 9-day tour of Australia as part of an American culinary delegation.

This year’s celebrated Nantucket Wine Festival will mark Sisca’s seventh year of joining a select group of top chefs from around the country to create award-winning food. On May 19, he will present samples of his culinary creations at the Nantucket Wine Festival’s sold out Harbor Gala. This signature event exemplifies the elegance and decadence of the Nantucket Wine Festival. Sisca will be one of 40 award-winning chefs pairing dishes with 40 renowned winemakers from around the world. Guests will enjoy the music of Perry Rossi on the deck and a VIP Lounge, sponsored by Rectrix Aviation, featuring a Caviar Bar by Browne Trading Company.

Sisca will also prepare an extraordinary three-course luncheon at the festival as part of the sold out Great White Wines of Burgundy event on May 20. The luncheon includes a wine tasting curated by top vintners from the famed Burgundy region of France. Executive Chef Tyler Kinnett of Harvest in Cambridge, Massachusetts, and Executive Pastry Chef Brian Mercury, also of Harvest, will join Sisca in the kitchen for this endeavor. Vintners presenting at this exclusive event include Christian Moreau from his winery Domaine Christian Moreau Père et Fils and Jean Soubeyrand from Olivier Leflaive.

“We’re extremely proud of all that Robert has achieved at our three restaurant venues and on the culinary scene since joining our team,” said Colin Geoffroy, president of GHospitality. “His depth of experience and distinctive culinary approach provide a truly special dining experience for a range of guests. We’re thrilled to be the beneficiaries of such talent and are eager to see what the future holds for ProvidenceG under his watch.”

To experience Sisca’s award-winning epicurean cuisine, visit Garde at 86 Dorrance Street, Rooftop at the ProvidenceG at 100 Dorrance Street; and Providence GPub at 61 Orange Street. Visit www.providenceg.com to learn more.

Garde reservations may by made by calling 401.632.4799 or going online to http://www.opentable.com/garde-de-la-mer. Reservations for Rooftop at the ProvidenceG may be made by calling 401.632.4904 or going online tohttp://www.opentable.com/rooftop-at-providence-g. Reservations for GPub may be made by calling 401.632.4782 or going online to http://www.opentable.com/g-pub

About the ProvidenceG

The ProvidenceG is a new development of one of the City’s most iconic historic buildings and home to the ultimate living and social experience with luxury residences complemented by unique dining and entertainment venues. From our casual and festive GPub, to our innovative and local fare at Garde, house-crafted pastries and beverages at GCafé and unparalleled views at the Rooftop at the ProvidenceG, our restaurants offer a diverse cuisine to satisfy any palate. The ProvidenceG also features The Ballroom at the ProvidenceG – an exquisite event space for weddings, socials, birthday soirées and corporate meetings. For additional information, visit ProvidenceG.com.

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