Justin Reynolds is Bistro du Midi‘s new Pastry Chef! Come work under Justin and Chef/Partner Robert Sisca. This culinary team has a profound appreciation and passion for combining ingredient-driven cuisine with the refined and classic techniques.
Responsibilities include but are not limited to menu development, team leadership, opening and closing the stations, bread making, training and overall ownership of the department. Bistro du Midi is dedicated to the success of its employees and always seeks professional minded, hard-working and enthusiastic candidates. They run a focused yet fun kitchen working with some of the best products you can find
Chef Sisca opened Bistro du Midi in 2009 and is proud to return to the kitchen where he earned his initial accolades for epicurean excellence. Chef Sisca is a two-time nominee for Food & Wine magazine’s “Best New Chef” (2011 and 2012), has been invited to cook at the James Beard House on numerous occasions and received a three star review from The Boston Globe as well as an “A” rating from The Boston Herald. New York Times raved “The Boston-New York inferiority complex is nothing new, especially when it comes to restaurants. But Boston has raised its culinary game recently with Bistro du Midi.”
Through the years Bistro du Midi has been a perennial ‘best of’ destination overlooking Boston Public Gardens. Bistro du Midi evolved from serving Provencal French cuisine to French cuisine inspired by coastal New England and worldly flavors. Carefully conceived dishes speak for themselves, as the freshest locally sourced ingredients take center stage.
All candidates must be hard working, organized, work with a positive attitude and have a strong sense of kitchen structure.