About Us
We are the proprietors of Grill 23 & Bar, Harvest, Bistro du Midi and The Banks Seafood and Steak.
It is our pride to have delivered decades of acclaimed dining and service, with each of our restaurants earning its place as a neighborhood institution. Founded by Kenneth Himmel and helmed by his son, Chris Himmel, we exist to bring our patrons a world-class experience that must be repeated again and again.
Chris Himmel
President
As the second-generation leader of Himmel Hospitality Group, Chris Himmel brings a lifetime of experience in the restaurant industry. Growing up immersed in HHG’s acclaimed restaurants, he went on to graduate from the prestigious Cornell School of Hotel Administration before training under two of the industry’s most respected figures: Danny Meyer and Chef Thomas Keller.
Chris’ leadership philosophy is built on the foundation of exceptional hospitality and culinary excellence. He is dedicated to sourcing the finest ingredients, cultivating a team of passionate professionals, and ensuring that every dining experience exceeds expectations. His vision for HHG honors its rich legacy while continually evolving to set new standards in hospitality.
Brian Sommers
executive vice President & partner
With over 40 years of financial and management experience in the hospitality, real estate, accounting and auditing industries, Mr. Sommers brings a diverse set of financial management skills to the organization. During his career, he has established strong relationships with executive level professionals in the banking, legal, insurance and financial industries. Before joining HHG as a Controller in 1988, Sommers was an audit manager at Arthur Anderson & Co. He graduated from the University of New Hampshire’s Peter T. Paul School of Business and Economics, earned his CPA license and is a past member of the Massachusetts Society of CPAs.
Jaime Campos
Chief Operating officer
Jaime Campos is a seasoned hospitality executive with over 25 years of experience in restaurant and hotel operations. A New York City native, he began his career as a dishwasher in his aunt’s restaurant, where he developed a deep passion for the industry. After graduating from The Culinary Institute of America, he held leadership roles at renowned restaurants and hotels across New York City, the Hudson Valley, and New England, including Four Seasons Hotels and Resorts, Grand Hyatt New York, Boston Harbor Hotel, and Seaport Hotel.
Most recently, Jaime served as Corporate Executive Vice President at Longwood Venues + Destinations before joining Himmel Hospitality Group as Chief Operating Officer, where he oversees operations across the group’s four restaurants in Back Bay and Cambridge. At HHG, he leads with the belief that hospitality is a way of life—shaped by passion, refined through consistency, and strengthened by collaboration and teamwork. He is dedicated to cultivating a culture of culinary and service excellence, ensuring that each property delivers a world-class dining experience while fostering a workplace that employees are proud to be part of.
Robert Sisca
Chef Partner
Robert Sisca is an award-winning American chef and restaurateur. A New York native, he graduated from Johnson & Wales University before returning home to hone his craft at three-Michelin-starred Le Bernardin. In 2009, he relocated to New England, where he has since opened restaurants across Boston, Nantucket, Martha’s Vineyard, and Providence.
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 marathon runner 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.