MEET THE CHEF: Jamie Karlson of Butcher and Barrel in Cincinnati, Ohio

WRITTEN BY 5 REASONS TO VISIT® EDITORIAL STAFF

PUBLISHED SEPTEMBER 2022 • 4 min read

5 Reasons to Visit® sat down with Executive Chef Jamie Karlson of Butcher and Barrel in Cincinnati, Ohio.

Executive Chef Jamie Karlson of Butcher and Barrel in Cincinnati, Ohio

Where did you grow up, and where have you traveled to that has helped inspire and shape your cooking philosophy? 

I've been everywhere! I grew up in Clearwater, Florida and went to high school in Indianapolis, Indiana. I moved to Chicago, Illinois shortly after finishing culinary school, and now I'm in Cincinnati, Ohio.

Butcher and Barrel in Cincinnati, Ohio

Tell our readers an interesting fact or two about yourself.

I've moved around a lot and I've worked with some amazing chefs with different cuisines and cooking techniques. I've taken a little from all of them and am so grateful for the talented chefs I have been able to work under.

Tell us about your absolute favorite food and why readers should try it if they haven’t already.

Fried chicken, for sure! Who doesn't like fried chicken?! I love simple comfort food. Can't go wrong with a great ribeye either!

Butcher and Barrel in Cincinnati, Ohio

What are three ingredients that you simply couldn’t live without? 

Lemon, butter and garlic.

We love the art behind plating. What do you love about designing the perfect dish?

I like to showcase a few ingredients, highlighting with different techniques and textures. I think it's important to see and taste the ingredients in multiple ways.

Butcher and Barrel in Cincinnati, Ohio

Tell us about one of the most creative dishes you’ve created?

I like spinning a classic in a new way—I created Country Ham Wrapped Sweetbreads with a ham hock consommé, poached egg yolk and frisée, for a fancy take on your classic "ham and eggs."

Butcher and Barrel in Cincinnati, Ohio

Share your most recent awards and accreditations with us!

I'm proud to have come this far in my career and to have earned the position of Executive Chef. While I've been in this role, the restaurant was voted one of the “Top Steakhouses in Cincinnati.”

What are some of the latest trends you’re seeing in top restaurants across the globe?

One of the things I've picked up on is that the industry is going back to the roots and back to "real cooking.” Working with local farms, foraging and using ingredients that are not familiar to the general public is definitely happening more across the industry.

What’s your favorite cocktail or beverage of choice?

I don't drink much these days, but if I do, and when I did, I love a good tequila or bourbon. Now a days, Cherry Coke and Kool aid are my go to!

What do you love about being the Executive Chef of Butcher and Barrel in Cincinnati, Ohio?

I love learning about Argentinian food—when I came on board I had plenty of experience, of course, but no Argentinian background at all. I love that I continue to learn daily. I also love the Italian influence in Argentinian food, it gives me plenty of outlets to learn and be creative.