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Larry Feldmeier
Chef Feldmeier has over fourteen years of culinary experience with executive positions in the kitchens of The Albert, the two Michelin star restaurant Sixteen, and Goldener Hirsch Inn. He discovered his love of fresh and foraged ingredients during his time in Colorado at Samplings Wine Bar (voted Best Restaurant by 5280) and has brought that passion back to his hometown of Chicago at The Bristol by implementing a garden in the back of the restaurant in Bucktown.
Larry Feldmeier
Driven by an excitement to disrupt the competitive Chicago culinary industry, Feldmeier landed a role at Sixteen where he worked with three influential chefs. During his residency at Sixteen as executive sous chef, the restaurant earned its first and second Michelin star awards, as well as nominations for four Jean Banchet awards -- including Restaurant of The Year in 2018. Prior to joining The Bristol, Feldmeier has spent the past two years as the executive chef of the entirety of Hotel Emc2’s outlets, housing his pride The Albert, where he earned a Jean Banchet nomination for Rising Star Chef in 2020.
Larry Feldmeier
Born and raised in Mokena, a Chicago southwest suburb, Chef Larry began his culinary career at the young age of 15. Launching his career as Sous Chef at Tin Fish and then moving on to cook at Samplings Wine Bar, voted Best Restaurant by 5280 Magazine, in Colorado, he began to appreciate the great outdoors, using nature as his inspiration. Here he began to experiment with fresh ingredients, like wild mushrooms and herbs. From there, Chef found his way to Park City, Utah as Sous Chef at the Goldener Hirsch Inn, which was awarded the AAA four diamond, before making his way back to Chicago.
Chef Larry now resides in the southwest suburbs of Chicago. Complementing his love of nature, Chef has created a new greenhouse gardening program, where he strives to provide fresh, seasonal ingredients to boost the mind and nourish the body with novel flavors that will both excite and satisfy the taste buds. Chef Larry is excited to bring simplicity – with a twist – back to the table.