Executive Chef Robert Sisca is one of New England’s great culinary talents. Chef Sisca has a passion for combining ingredient-driven cuisine with the refined and classic techniques. He has honed his expertise at some of the country’s most exclusive culinary destinations. Chef Sisca worked at the historic One if by Land, Two if by Sea in New York City prior to becoming Sous Chef at the renowned Le Bernardin. During his tenure, Le Bernardin earned the coveted Michelin Three Star award and four stars from the New York Times. Prior to joining ProvidenceG, Robert was Executive Chef & Partner of MARC’s highly successful Bistro du Midi in Boston, where he earned local and national praise for his epicurean excellence. Chef Sisca is a two-time nominee for Food & Wine magazine’s “Best New Chef” (2011 and 2012), and received a three stars from The Boston Globe and an “A” rating from The Boston Herald.
At Garde East, Chef Sisca artfully combines finesse and approachability to satisfy various palates on any given occasion. Chef Sisca lets carefully conceived dishes speak for themselves, as the freshest locally sourced ingredients take center stage to surprise and delight the senses.
Chef Robert Sisca lives in Cranston, Rhode Island with his wife Bree and their two twin sons Hunter and Jameson. When he is not in the kitchen, Chef Robert enjoys golfing and rooting for his favorite sports teams.
Matt Schulenburg serves a dual role at the G Hospitality Group, combining his love of the dining room as the General Manager for Garde East, with his passion for mentorship by taking on the role of Talent and Development Manager for the group. The New York native began his career in the south by achieving the five coveted stars from Mobile Travel Guide in 2007 as well as critical praise including Esquire Magazine’s best new restaurant accolade during his tenure at The Georgian Room at the Cloister Hotel in Sea Island, Georgia. When hired away to Ocean House in Watch Hill, Rhode Island, in 2015, critical acclaim followed including 5 stars from Forbes Travel Guide as well as the AAA five Diamond Award, and Food & Wine, Conde Nast Traveler, among others.
Chef Carlos Montoya came to Martha’s Vineyard from Manhattan—after having worked at Aureole and Fresco. He was sous-chef for Sweet Life Cafe, in Oak Bluffs before doing stints at the Edgartown Yacht Club and Detente Restaurant also in Edgartown. When the owners of Detente took over Sweet Life Cafe, Montoya became executive chef at the restaurant where he first started on the island.