Jim Condra

Background

About Jim Condra

Jim Condra, Executive Chef Jim Condra joined the Chain-O-Lakes Resort and Conference Center in 1995 as executive chef for its renowned Hilltop Herb Farm and Restaurant. Since then, he has been applying his international experience and passion for cooking with natural ingredients to the restaurant’s innovative menus. Condra’s cooking style and philosophy were developed from the classic French cuisine he mastered while studying in Pont-Aven, located at the tip of the Breton peninsula in France. While many restaurants today use short cuts, such as pre-packaged ingredients to save time, Condra learned while studying at La Taupiniere Restaurant not to cut corners to make a meal fresh and delectable. From 1993 to 1994, he studied under owner and master chef, Guy Guilloux, whose restaurant won the coveted Michelin Star award. During his apprenticeship in France, Condra also learned the art of wine making. Condra’s culinary career also includes six years at the acclaimed Chez Nous in Humble, Texas, where he apprenticed under owner and master chef Gerard Brach. At this respected establishment, Condra created daily specials and learned techniques for developing innovative recipes based on French classic cuisine. After Chez Nous, Condra worked at several prestigious and well-known American restaurants, including Lagniappe in Altamonte Springs, Florida and Mr. B’s Bistro in New Orleans, where he honed his skills in preparing Cajun and Creole specialties. Most recently, Condra was executive chef at Tapas Restaurant in Altamonte Springs, where he specialized in Spanish cuisine ranging from tapas (Spanish appetizers) to innovative variations of the traditional Paella.