I have been working with the family business since age 8. I started washing dishes and worked virtually every department prior to assuming my current position. While I oversee all aspects of the restaurant, my emphasis is in customer service and I am committed to providing an enjoyable dining experience anytime a customer steps on board. I remain active in the community, serving on various boards and committees including as the Chairman of the Maine Restaurant Association. A 1978 graduate of Deering High School, I reside in Portland with my wife Marge. Our son Steven and daughter Chelsea have joined our team and are here to serve you. When I’m not at the restaurant, I enjoy staying active by walking regularly, skiing, riding my motorcycle and boating with family and friends.

I have been in the family business since high school. I tried other professions such as playing drums in a rock band and an NCO in the United States Army. I am extremely proud of my enlistment and my tour of duty (2004) in Iraq, Kuwait and Afghanistan. After my active duty enlistment ended in 1996, my father asked me to return to the business. I managed different departments during the first 10 years. Now I focus more on the front of the house and customer relations. I am always searching for new ways to improve operations but I never forget the basics that my father taught me.

I have the gratifying job of a father of four and one granddaughter. I serve proudly as a board member for the March of Dimes, Maine Chapter.

The apple doesn't fall far from the tree....yes, I am happy to say, Steve DiMillo Sr. is my Dad. I've grown up in the 'family business', working here off and on since the age of 13. Picking up trash in the parking lot was one of my first responsibilities (and continues to be so), then on to 'landscaping' duties, bussing, bartending and food service. After graduating from Deering High School, I headed for the mountains and the University of Vermont. I helped earn my way through school bartending, graduating with a degree in Economics in 2006. Taking a break from the academic life, I traveled to Florida and spent a year there working in a trendy upscale restaurant/bar called Dexter's. I missed the mountains, I missed Portland and I missed my family...so back to Maine and to a great job with IDEXX, where I worked happily until the opportunity presented itself to join the team here at DiMillo's with family and friends. Being third generation family, I am excited to further contribute to the unique business my grandfather established over fifty years ago.

I have been working for my family on and off since I was about 10 years old. I went to school at the University of Maine at Farmington for two years then University of Southern Maine to finish my degree. The summer in between Farmington and transferring to USM, I worked in the Beautiful White Mountains of New Hampshire for the Appalachian Mountain Club. I came back to Portland and began bartending, which put me through the rest of my college career. I graduated from University of Southern Maine with a degree in Studio Art focused on Photography. This past summer I became Bar Manager at DiMillo’s on The Water and throughly enjoy my new position.

I started in the restaurant business at the age of 13 washing dishes. I liked it so much that I spent the next 8 years working my way up to a management position. The following 8 years I traveled between 6 locations for John Martin's Manor, in the training and development departments. In 1983, fascinated by a floating restaurant, I returned to Portland, Maine and became the kitchen manager of DiMillo's Floating Restaurant. My job for the next 2 years was to develop new recipes and procedures to improve the menu. After owning a couple of sandwich shops and managing various restaurants, I was happy to return to DiMillo's in 1993 and assume my current position.

I have worked for the DiMillo family for almost ten years. In that time I have worked my way up from preparing salads, to sous chef to my current position. I am proud of my "Downeast heritage", and accredit my work ethic to it. From making Christmas wreathe in the winter to packing sardines and raking blueberries in the summer, I learned what hard work was at an early age. I obtained an Associates degree in medical assisting in 2004 from Andover College, but realized my passion for food was my true professional calling. I have recently become a member of the American Culinary Federation.

I started working for the DiMillo family in June of 1988. From washing dishes to expediting I have held every possible job title in the kitchen. Being familiar with every aspect of the kitchen propelled me into my current position as Kitchen Manager. As Kitchen Manager, I realize the importance of teamwork, loyalty and consistency and I strive to instill these principles in our crew everyday. In 1998 I obtained a CDL from Northeast Tech, but decided it made sense personally and professionally to continue to grow here at DiMillo's.

I became interested in the food industry at the age of fourteen when I worked as a bus boy at Anthony's Restaurant in Portland. At an early age my father instilled in me the importance of a strong work ethic. Through out the years I have explored other professions but have kept a constant attraction to my true passion of working in food service and pleasing the public. I have been employed at DiMillo's Floating Restaurant since 2004 as a kitchen manager and purchasing agent. When I'm not working I enjoy spending time with my wife Stephanie, daughter Samantha, and son Frankie.