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Figlio...
J. P. Hippensteel, Executive Chef
Figlio Wood Fired Pizza
For one of Columbus’s finest, but least known chefs, J. P. Hippensteel has bypassed the usual culinary schools. With more than two decades of high volume commercial kitchen experience on her resume, the Pittsburgh native has this explanation for her successes: “Cooking is a God-given gift.”
Hippensteel has been executive chef for Figlio Wood Fired Pizza since two Dayton attorneys, Laurie and Peter Danis, decided they, too, liked the food business. They dreamed of a restaurant far away from the norm. They did not want to buy into known concepts. Above all, they wanted a platform of creativity. So, 13 years ago Figlio came about with two – just two – popular restaurant foods: Pizza and pasta. The Figlio difference in tapping into two of the nation’s favorites had to appeal to an enlightened public palate. Figlio gives broadened meanings to the descriptive – gourmet.
The Danis and Danis dream planning and homework reached finality when they crossed paths with Hippensteel. They met over a diner breakfast counter in German Village. The Hippensteel food career became a big part of counter conversations.
Hippensteel’s God-given gifts had been refined in pressure cooker kitchens of the Chuck Muir seafood chain: Grand Concourse in Pittsburgh; Charley’s Crab in Dayton; and Engine House No. 5, Columbus. “That’s where I got tired of middle management crap and went to Thurn’s in the Village,” she says. The results of serious food minds coming together are in two Columbus locales. Experience and enjoy.
Figlio Grandview
1369 Grandview Ave.
Columbus, Ohio USA
www.figliopizza.com
614-481-8850
Figlio Arlington
3712 Riverside Dr..
Columbus, Ohio USA
614-459-6560
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