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Kyle Johnson

EXECUTIVE CHEF

Kyle Johnson, a chef with experience ranging from Michelin-starred kitchens to international destinations, became executive chef of Local 127 in November 2013. But he is not new to the Local 127 concept – he was one of the founding chefs of the restaurant and its responsibly sourced philosophy when it opened in 2009.

Chef Johnson began his culinary career at Alize at the Palms, Las Vegas, under chefs Andre Rochat and Jacques Van Staden. In the years following, he served as travelling executive chef at Celebrity Cruises and assisted with the menu development for its sister line, Azamara Cruises. Chef Johnson staged with notable kitchens such as Guy Savoy, Bradley Ogden and Picasso. He relocated to Cincinnati in 2009 to open Local 127, before becoming executive chef at Paramour, a contemporary American fine dining restaurant in Philadelphia. Kyle has worked within the Jean-Louis Palladin Foundation, as well as the James Beard House.

To Chef Johnson, the most rewarding approach to food begins with the source: "The best food starts with great ingredients, so I've made a practice of using responsibly sourced food. My food is not overworked and I believe in letting the ingredients speak for themselves with proper care and handling. I check for seasonality and peak ripeness while analyzing salinity and acidity."

Jenny Filipski

GENERAL MANAGER

Jenny’s career started working in a small Greek pub in Oxford, Ohio making sandwiches and bartending. While finishing her degree in public relations from Miami University, she worked for the Elliott Jablonsky group at The Latin Quarter and The Vineyard Café. She started out as a host and expanded into other roles that led her to take over as the general manager of The Vineyard Café.

Jenny always wanted to work with people in a fast moving environment and management has allowed her to work with her staff as well as the ever changing public. Her time with Riverside Korean introduced her to a new culinary experience and she was able to infuse her service standards with a different culture. Jenny joined the food and beverage team at the Hilton Cincinnati Netherland Plaza as the bar manager in 2010. The Hilton helped elevate her service techniques to a higher standard in a fast paced environment.

Jenny moved to Local 127 on Vine in April of 2012. She had enjoyed continuing her service standards while becoming more involved with the public on a grass roots level. She believes that every guest deserves great service and attention to detail. She feels honored to lead a team of hardworking individuals who strive to do give people a memorable and enjoyable experience.

Local 127 is an American Eatery focusing on regional cuisine, global inspiration and commonwealth. We use a modern approach while maintaining a deep respect for tradition. We seek independent purveyors, support local farmers, and responsibly source our food and beverage whenever possible

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