KNOX — Glenn DiPaula knows the restaurant business. DiPaula, who recently opened The Hilltop Bistro, began his career in the food industry at an early age.

At six he was cutting doughnuts and preparing desserts for his father’s Manhattan bakery. The experience of growing up around his father and the food business, DiPaula believes, instilled in him an obligation to perfect his recipes and provide his customers with good value.
"I give large portions, and I use only the freshest ingredients," DiPaula said.

DiPaula uses local produce, dairies, and butchers. His mornings are spent preparing his meats, pizza dough, and shopping for his day-and-a-half supply for his kitchen.
"I only have on hand what I need," DiPaula said. "I’ve seen a lot of waste occur throughout my experience in this business, and there’s no place for it."

Authenticity is also very important to the certified chef.
"When I was growing up at the bakery, my dad had a guy from Germany who did all the cakes, an Italian guy who did the bread and rolls, and another guy from Denmark who prepared all the pastries. I learned a lot from being in that environment. My pizza is a true, authentic New York style pizza. My sauce and my dough are authentic. I make the dough fresh every day — a 25-pound batch — and I prep all my meats and sauces," DiPaula said.

At 18, DiPaula began his career by entering the Marine Corps. While stationed at Camp Johnson in North Carolina, DiPaula served as a cook and mess hall inspector on the food service team in the second Marine division. From North Carolina, DiPaula was transferred to Okinowa, Japan where he ended his tour of duty.

Following his term of service, DiPaula attended California Culinary College for a six-year program. The first four years he spent attending classes and then had two apprenticeships.

DiPaula spent his first year as an apprentice in San Francisco at Fisherman’s Wharf learning seafood preparation and his last year as an apprentice in Oslo, Norway, where he focused on chocolates and confections.

Following culinary school, DiPaula began his career with Disney in Anaheim, Calif., where he worked briefly before moving to Florida. He continued working for Disney, employed at The Wilderness Lodge in Disney World, one of the theme park’s resorts, for 16 years, opening teams and implementing theme concepts in dining and guest rooms.
"My job," DiPaula said, "was to take a concept from the floor, build it up, research it, and perfect it. This meant knowing a lot about culture and a lot about food — what ingredients were needed, where the best ingredients could be obtained, and how to obtain those ingredients."

While employed by Disney, DiPaula was sent to Kansas City to learn the art of mesquite barbecue.

Satisfying customers

In 1997, DiPaula took a semi-retirement package due to Disney downsizing and moved back to New York.

DiPaula, who has since worked for Indian Hills Golf Club on the north shore of Long Island and helped open New Scotland’s J.J. Maddens, is very optimistic about The Hilltop.

DiPaula has the support of Owen and Mickey Rivenburg, owners of Lucky’s Tavern, as well as the services and support of his life partner, Kathy Santoro. He has created a menu he believes the public will find pleasurable, created affordable prices for the menu items, and has all new equipment in his kitchen.

The Hilltop Bistro’s menu consists of appetizers (hot wings, quesadillas, fries, potato skins, chicken fingers, and fried mozzarella), authentic New York-style pizza, burgers, chicken breast sandwiches, pulled pork and pulled chicken sandwiches, and all beef hot dogs.

Menu items range in price from $3.25 to $10.95.

Each Thursday night from 5 to 8 p.m. the bistro offers an Italian buffet which consists of pizza, pasta, roast pork, salads, and desserts. The price for the buffet is $9.95 for adults and $4.95 for kids.

Each Sunday from 8 a.m. to 2 p.m. The Hilltop offers a Sunday brunch buffet consisting of eggs to order, a pancake station for kids, and various continental and hot food items. The price for the buffet is $6.95 for adults and $3.95 for kids.

DiPaula, who is involved in every aspect of The Hilltop Bistro’s operation, from the buying of fresh ingredients, to cooking and waiting tables, believes certain approaches and philosophies prove strong and long-lasting in the restaurant business.
"Guest satisfaction must come before profit," DiPaula said.
"I just want to pay my bills, do what I know and love to do, give the public a good value, and not charge them an arm and a leg."