311 3rd Street
Ithaca, NY 14850
ph: 607 256 0503
fax: 607 273 3612
info
About Us
Mark & Courtnay Papera
Born and raised in Verona, New Jersey, Mark Papera got a taste for the restaurant business at an early age. His father, owner of a family run business, and his mother, a former fashion designer, frequently treated the family to dinner at local restaurants. It wasn't long before the atmosphere of these restaurants enamored young Mark. Determined to one day own his own restaurant, he set out to learn the ins and outs of the business by starting out on the bottom rung of the ladder as a dishwasher at a local catering firm. "I'd wash my pots and pans as fast as I could, and they'd let me jump on the line," he recalls. His eagerness to learn stood well, as he eventually earned a place on
the line and from there landed jobs at restaurants throughout the area.
After high school Mark attended Cornell University's School of Hotel Administration, he graduated in 1995 with a concentration in Food and Beverages and a deep understanding of the business aspects of running a restaurant, including purchasing and accounting. Upon graduation, he landed a job as a salesperson with Ritter Sysco, the country's largest food distributor.
After six months with Ritter Sysco Mark knew he had to return to his first love - the kitchen. When the opportunity to join the start-up team at the trendy Osteria del Circo in New York City, he did not hesitate to make the move. Working under the Maccioni family proved to be an invaluable experience for the aspiring chef. He left Circo in 1997 and took the position of sous chef for the newly renovated Cellar in the Sky at Windows on the World. Working beside Chef Michael Lamonico and Mark Murphy, Mark helped plan and prepare lavish six-course tasting menus perfectly matched to fine wines. The next change had Mark opening a 24-hour bistro, Café Milou in Greenwich Village. It was here that
Mark got the feeling of the neighborhood restaurant. In May 1998 Mark joined Abraham Merchant's acclaimed French Restaurant La Fourchette as Executive Sous Chef. His last position in New York was corporate chef for the Merchants Group. At Merchants Group Mark created and streamlined American bistro-style menu for all four Merchants restaurant.
In October 2000 Mark decided to venture out on his own with his wife of two years, Courtnay. Together the two found the area for their restaurant - Montclair, New Jersey. Back in the neighborhood, amongst the people, they discovered their dream, Epernay, A French Brasserie at 6 Park Street, Montclair.
Epernay has been a labor of love, as anyone that has encountered this young couple would contend.Family and friends pulled together and helped to make this dream a reality. Epernay opened its doors on November 1st 2000. New York times 2002, "This one has wasted no time climbing to the top of Montclair's crowded, competitive restaurant scene."
Epernay rated New Jerseys top 40 restaurants, Best French, top Food in Zagats. New Jersey Monthly also voted Epernay best French in New Jersey.
The Paperas sold their business to one of their regular guests in April 2006 and relocated their family to Ithaca, NY to open DIJON.
After finding the perfect location, Dijon was constructed and opened its doors November 1, 2006.
"We are happy to be back in Ithaca after being away for too many years. We look forward to seeing you for dinner."
Mark and Courtnay Papera
311 3rd Street
Ithaca, NY 14850
ph: 607 256 0503
fax: 607 273 3612
info
