Executive Chef Jim Condra
Jim Condra joined Hilltop Restaurant and Herb Garden in 1999 and directed its kitchen for eight years before taking a two-year leave to update his culinary experience. He returned to Hilltop in the spring of 2009 and continues to apply his international experience and his passion for cooking with natural ingredients to the restaurant’s traditional menus.
His culinary career began with a six year stint at the acclaimed Chez Nous in Humble, where he apprenticed under owner and Master Chef Gerard Brach. Brach instilled in Condra the importance of consistency and the use of quality ingredients. While at Chez Nous, Chef Condra created daily specials and learned techniques for developing innovative recipes based on classic French cuisine.
Chef Condra’s cooking style and philosophy continued to grow at La Taupiniere in Pont-Aven, France, located at the bottom of the Breton peninsula. Working there from 1993 to 1994, he studied under owner and Master Chef, Guy Guilloux, whose restaurant won the coveted Michelin Star Award. True to his training at La Taupiniere, Condra insists on using only the freshest, seasonal ingredients and of course, the herbs, vegetables, and edible flowers grown in Hilltop’s own herb garden.
After La Taupiniere he returned to Chez Nous for another year before leaving for New Orleans. In New Orleans, he worked for the prestigious and well-known Brennan's Family at Mr. B's Bistro. Chef Condra also worked at several other American restaurants, including Lagniappe Café in Altamonte Springs, Florida, where he honed his skills in preparing Cajun and Creole specialties. Prior to joining Hilltop, Condra was Executive Chef at Tapas Restaurant in Altamonte Springs, where he specialized in Spanish cuisine ranging from tapas to exciting variations of the traditional Paella Valenciana.
Chef Condra has also spent time in Napa & Sonoma Valley and all the areas of the Bordeaux region studying the art of wine making.
Jim is a native of Cleveland, Texas, where he continues to reside.