Corporate Executive Chef Robert Sisca is one of New England’s great culinary talents. Sisca’s Rhode Island roots run deep; he is a resident of the Ocean State and a Johnson & Wales University alumnus, and previously worked at the acclaimed Gracie’s in Providence. At The ProvidenceG, Chef Sisca cultivates an inimitable guest experience by elevating culinary operations and entrepreneurial aspects of the unique restaurant venues: Garde de la Mer, GPub and Rooftop at the ProvidenceG. He also lends his talents to Garde East, an upscale restaurant in Vineyard Haven that is the newest venture of the group.
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.
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.
Rebecca Miller is an established event specialist, with more than 10 years of extensive experience managing, planning and catering weddings, corporate events, large banquet services and intimate social gatherings. Miller was previously general manager and director of catering for The Regatta Place and corporate events manager at OceanCliff Hotel – both located in Newport. While working at The Regatta Place, Miller was instrumental in earning the venue the Wedding Wire’s Couples Choice Award for four consecutive years. In 2013, she was a 2013 recipient of the Stars of the Industry “Emerging Leader” award from the Rhode Island Hospitality Association.
Raised in Westchester County, New York, Roane relocated to Providence, RI in 2005 where has spent over a decade honing his skills and gained expertise in areas of the hospitality industry including: restaurant management, hospitality marketing, and event production. Roane has held management positions at well-known Providence establishments including the award-winning Gracie’s, The Dean Hotel, and Local 121.
Still remaining involved with event planning and production throughout Providence, Roane is credited in his involvement on past events including: The Providence Food & Wine Festival, Eat Drink RI Festival, 2015 Mayoral Inauguration, RI Pride Fest, and events for private clients. Roane continues to work on special projects with FirstWorks, a performing arts non-profit, and creative founder of PVDFest, where he currently serves as the festival’s Director of Beverage Operations.
Roane joined G Hospitality in the fall of 2016 as Manager of the Rooftop at the Providence G before assuming his current role as Marketing Manager for G Hospitality. As the marketing manager, Roane is responsible for all restaurant marketing strategies and marketing communications activities for the company’s restaurants.
He currently serves on the board of directors for Options, a LGTBQ non-profit in Rhode Island.
Ashley Alderman joined GPub in 2017 as General Manager, bringing her passion and more than a decade of experience in the restaurant and hospitality industry to the restaurant’s operations.
Starting in a small family owned restaurant as a host while still in high school, Ashley quickly moved through the ranks, ultimately serving as the company's assistant general manager prior to her move into the corporate side of hospitality for a well-known restaurant group. It was during this time that Alderman began to explore her passion for food, which lead to a job with The Cheesecake Factory as Culinary Manager and then Assitant Kitchen Manager. During her tenue with The Cheesecake Factory, Ashley participating in several restaurant openings and managed at various locations as needed.
In 2014, Ashley continued to further develop her hospitality knowledge and skills by focusing on front of house operations, consulting for other restaurants and quickly discovering her passion for restaurant beverage programs. She has since participated in numerous beverage competitions and has worked closely with several breweries and distilleries in crafting branded cocktails.
Alderman is a Level 1 Sommelier, a Level 2 Cicerone and holds a Bachelor’s degree in Hospitality Management. She resides in CT with her husband Rick, her daughter Alanna and their two Border Collies. When not at work, she enjoys hiking, kayaking and hosting dinner parties with her family