About Us
since 1975
From our retreat on the walkway in Harvard Square, Harvest has been defining (and redefining) the contemporary American table for decades.
True to Cambridge since 1975
A steady Harvard Square presence for almost 50 years, Harvest embodies the ever-evolving spirit of Cambridge and deep respect for culinary tradition. Our seasonal menus marry the innovation of contemporary cooking with a timeless respect for American culinary traditions and an emphasis on local farmers and purveyors. Our spacious bar, fireside dining, and hidden gem of a patio each offer a welcome reprieve from the fast-paced world happening just outside our doors.
HARVEST HISTORY
A proud lineage of talent have used our bar and kitchen as a proving ground to experiment, delight and develop styles and recipes which would go on to become their signatures.
We’re not too proud to name drop. Among our illustrious alumni:
Lydia Shire
Barbara Lynch
Frank McClelland
Sara Moulton
Chris Schlesinger
Scott Bryan
Bob Kinkead
OUR TEAM
The team behind Harvest
Chris Himmel
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.
Nick Deutmeyer
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.
Tab Volpe
Executive Pastry Chef
Tab Volpe first ignited his passion for the culinary arts at Johnson & 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.
Robert Sisca
Culinary Director / Partner
Chef Robert Sisca is one of New England’s true culinary talents. His deep appreciation for the ocean and the product it provides started at a young age and carried through to adulthood. After attending culinary school, Sisca worked as a sous chef at the Michelin star Le Bernardin in New York City and launched multiple restaurants to national acclaim throughout New England.
Today, he is the Culinary Director & Partner of The Himmel Hospitality Group. Chef Sisca lets carefully conceived dishes speak for themselves, as the freshest locally sourced ingredients take center stage. Chef Sisca artfully combines finesse and approachability to satisfy various appetites on any given occasion. In particular, his raw bar, crudo, seafood and steak selections surprise and delight the senses.
Ben Chesna
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.
OUR SOURCES
Our local purveyors aren’t just the best here. We think they’re the best anywhere.
