After discovering his calling for cuisine, Siversen studied at the French Culinary Institute in New York City. Siversen went on to cook at landmark restaurants such as Alison on Dominick Street and the ‘21’ Club; he also ran the kitchen at Pamela Morgan’s Flavors. Most recently, he spent almost ten years creating and overseeing menus for the Glazier Group’s successful catering businesses such as Twenty Four Fifth, Bridgewaters in Manhattan and the Westminster Hotel in Livingston, New Jersey. Along his career path, Siversen has also cooked for celebrities such as Martha Stewart and Steven Spielberg, runway shows of Versace, Armani, Chanel, and Marc Jacobs, as well as high-profile political figures like Presidents Bill Clinton and George W. Bush.
Siversen’s wealth of culinary experience has well-prepared him for the creative nature of his position as Executive Chef/ Owner of Maritime Parc. Siversen’s philosophy is a perfect fit with Maritime Parc’s timeless coastal setting and modern design sensibility. His custom menu brims with dishes that feel familiar and accessible, but surprise and delight with bold flavors. Cooking in an open kitchen directly in front of his guests, Maritime Parc is extremely personal to Siversen, who discovered the spectacular space in 2009. In partnership with CEO Mark Haskell, Siversen continues to create a delicious and unique culinary experience for Maritime Parc guests.