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    <loc>https://www.harvestcambridge.com/contact</loc>
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      <image:title>Contact - Make it stand out</image:title>
      <image:caption>Whatever it is, the way you tell your story online can make all the difference.</image:caption>
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    <loc>https://www.harvestcambridge.com/about</loc>
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      <image:title>About</image:title>
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    <image:image>
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      <image:title>About</image:title>
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      <image:title>About - Chris Himmel</image:title>
      <image:caption>President As the second generation of family ownership at Himmel Hospitality Group, Chris Himmel grew up in the restaurant business. Aside from being a lifelong fixture at all four of the group's Boston concepts, Chris is a graduate of the prestigious Cornell School of Hotel Administration and has trained under two of the best names in hospitality: Danny Meyer and Chef Thomas Keller. Chris’ philosophy is grounded in hospitality and product, with a driving commitment to delivering the finest ingredients and best trained staff at his restaurants.</image:caption>
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      <image:title>About - Nick Deutmeyer</image:title>
      <image:caption>Executive Chef Born and raised on a dairy farm in Dyersville, Iowa, Chef Nick has spent his entire life gaining appreciation for the importance of high-quality ingredients and the people who farm, raise and fish for them. Chef Nick joined Himmel Hospitality Group as a Harvest line cook. Shortly after he moved to sister restaurant Post 390 as sous chef and eventually became Executive Chef in 2015. In 2020 Chef Nick rejoined the Harvest team, bringing his knowledge, respect, and passion for locally farmed ingredients back to Cambridge.</image:caption>
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      <image:title>About - Tab Volpe</image:title>
      <image:caption>Executive Pastry Chef Tab Volpe first ignited his passion for the culinary arts at Johnson &amp; Wales University and honed his talent with experience at many of Boston’s culinary institutions like The Langham Hotel in Boston, The Mandarin Oriental Hotel, and No. 9 Park. Before joining Himmel Hospitality Group, he oversaw all baking, dessert, and pastry programming for Chef Barbara Lynch’s restaurants. Tab, a connoisseur of classic French desserts, delivers bold flavor, unique components, and artistic presentation.</image:caption>
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      <image:title>About - Robert Sisca</image:title>
      <image:caption>Chef Partner Robert Sisca is an award-winning American chef and restaurateur. A New York native, he graduated from Johnson &amp; 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 &amp; Bar, The Banks Seafood &amp; 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 &amp; Wine Magazine, The Boston Globe, Boston Magazine, The Boston Herald, and on Food Network’s Beat Bobby Flay.</image:caption>
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    <image:image>
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      <image:title>About - Ben Chesna</image:title>
      <image:caption>Beverage Director Ben brings bicoastal experience and expertise to his role as Beverage and Wine Manager. Originally moving to Aspen to pursue snowboarding, Ben ended up falling in love with hospitality. In Aspen, he led the beverage program at fine-dining institutions Casa Tua Aspen and Bosq. Ben then headed west to Los Angeles to help Wolfgang Puck’s Spago win a Wine Spectator Grand Award. Ben is excited to return to his home state. Ben holds an Advanced Certification with the Court of Master Sommeliers and is a Master’s candidate. When not serving cocktails and opening bottles, he enjoys hiking in the woods and cheering on the Pats.</image:caption>
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    <image:image>
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      <image:title>About</image:title>
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    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/6092f67f48d6c62e26133f8d/1621887824813-NWTZ80CEDFZ51EL9UIC1/Purveyors-15.png</image:loc>
      <image:title>About</image:title>
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    <image:image>
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      <image:title>About</image:title>
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      <image:title>About</image:title>
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      <image:title>About</image:title>
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      <image:title>Private Dining and Weddings</image:title>
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      <image:title>Private Dining and Weddings</image:title>
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      <image:title>Private Dining and Weddings</image:title>
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      <image:title>Private Dining and Weddings - Make it stand out</image:title>
      <image:caption>“Boston’s Best Private Dining Rooms for Weddings and Events”</image:caption>
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      <image:title>Gift Cards - Gift Card</image:title>
      <image:caption>WE WILL MAIL YOU A PHYSICAL GIFT CARD</image:caption>
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      <image:caption>PURCHASE ONLINE AND SEND VIA EMAIL</image:caption>
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    <lastmod>2026-03-31</lastmod>
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