Feldmeier & Zaragoza
Hostpitality
Who We Are
At Feldmeier & Zaragoza Hospitality, we are passionate about redefining the dining experience in Toronto. Our mission is to craft unforgettable culinary journeys that blend innovative cuisine with captivating atmospheres. Led by Corporate Chefs Larry and Cesar, both hailing from Chicago, we draw inspiration from global culinary traditions to create imaginative dishes that push boundaries. From the serene oasis of The Lost Land to the cozy charm of Flechazo speakeasy and the stunning skyline views from our rooftop lounge, each venue is designed to foster connection and celebration. We invite you to explore new flavors, create lasting memories, and immerse yourself in the vibrant spirit of our community. Your extraordinary dining adventure begins here!
A LEGACY OF EXCELLENCE
At Feldmeier & Zaragoza Hospitality, we’re redefining dining in Toronto with globally inspired flavors, unforgettable atmospheres, and a passion for connection.
EXCEPTIONAL FLAVORS
As passionate food lovers, we source only top-quality ingredients from trusted suppliers. Every dish we serve reflects our deep commitment to flavor and excellence.
ELEVATED SERVICE
We are dedicated to creating lasting impressions with refined, intuitive, and warmly engaging service for each of our guests.
Meet the Team of Professionals
Feldmeier & Zaragoza Hospitality is a passionate team of hospitality experts dedicated to redefining the dining experience. With a focus on exceptional service, innovative concepts, and vibrant atmospheres, we create spaces where guests can connect, celebrate, and savor unforgettable moments. Our team works tirelessly to deliver experiences that go beyond expectations, making every visit a special occasion.
Edison
Co-founder & Chairman
HR Manager
Garry Shapiro
In House Lawyer
Larry Feldmeier
Corporate Chef
Cesar Karanapakorn
Corporate Chef
John Yohan Ko
Head Of Bar
Shayne
Head Of Bar
Mai Pham
Head Sommelier
Larry Feldmeier
It all begins with a spark of inspiration.
Perhaps you’re ready to launch a business, transform a hobby into something extraordinary, or share a creative project that’s been simmering in your mind. Whatever your vision, the way you present your story online can be the key to unlocking your potential. Make your narrative resonate, and watch it captivate the world!
Chef Feldmeier has over fourteen years of culinary experience in prestigious kitchens like The Albert, the two Michelin-starred Sixteen, and Goldener Hirsch Inn. His love for fresh, foraged ingredients developed at Samplings Wine Bar in Colorado, celebrated as the Best Restaurant by 5280. Back in Chicago, he enhanced this passion at The Bristol by creating a vibrant garden in Bucktown, reinforcing his commitment to seasonal, locally sourced cuisine.
Fueled by a desire to shake up the competitive Chicago culinary scene, Chef Larry Feldmeier joined Sixteen, where he collaborated with three influential chefs. As executive sous chef, he played a pivotal role in the restaurant earning its first two Michelin star awards and garnered nominations for four Jean Banchet awards, including Restaurant of the Year in 2018. Before joining The Bristol, he spent two years as executive chef overseeing all outlets at Hotel Emc2, where his pride, The Albert, earned him a Jean Banchet nomination for Rising Star Chef in 2020.
Born and raised in Mokena, a suburb southwest of Chicago, Chef Larry Feldmeier began his culinary journey at just 15. He launched his career as Sous Chef at Tin Fish before moving to Samplings Wine Bar in Colorado, voted Best Restaurant by 5280 Magazine. There, he discovered a passion for the outdoors, using nature as his inspiration and experimenting with fresh ingredients like wild mushrooms and herbs. His path then took him to Park City, Utah, as Sous Chef at the Goldener Hirsch Inn, recognized with the AAA Four Diamond Award, before he returned to Chicago.
Now residing in the southwest suburbs of Chicago, Chef Larry has established a greenhouse gardening program that reflects his love for nature. He is dedicated to providing fresh, seasonal ingredients that nourish the body and excite the palate. With a focus on simplicity—served with a twist—Chef Larry is eager to bring unforgettable flavors back to the table.
John Yohan Ko
"We focus on the fundamentals of training. Everything from why you shake, when you muddle, to the practicalities of the job, and what we call the five 'P's of world class service: pride, passion, preparation, professionalism and presentation."
Born in Toronto and raised in New York City, John Yohan Ko’s passion for hospitality ignited at a young age, thanks to his family’s bar and club operations. He landed his first bar job at 16, and from that moment, he was hooked. He refined his craft at the Culinary Institute of America in Hyde Park, laying the foundation for a vibrant career fueled by creativity and a love for mixology.
John Yohan Ko's culinary journey ignited at Gordon Ramsay at The London, where he skillfully balanced the fast-paced demands of restaurant kitchens by day with bar management by night. Driven by a vision to revolutionize the hospitality industry, he has traveled to Thailand, Korea, Japan, and LA, immersing himself in diverse cultures to refine his craft. With each experience, John continues to elevate his skills, bringing a unique perspective to the art of mixology and dining.
In 2015, John Yohan Ko returned to Toronto, where he opened and worked at numerous bars, leading award-winning beverage teams in Michelin-starred establishments. Armed with certifications such as Cicerone, WSET Level 3 in wine, and WSET Level 2 in sake, he continuously pushes the boundaries of flavor. His passion for blending culinary creativity with a relentless drive for innovation sets him apart in the vibrant world of mixology.
Cesar Karanapakorn
Every great culinary journey begins with a passion. Whether you're transforming a beloved hobby into a profession or sharing your unique creative vision, it's essential to stay true to yourself. Your story is what sets you apart in the culinary world. As you write, make sure your voice shines through—if it doesn’t sound like you, it’s time to refine it until it does. Your authentic narrative is what will truly captivate and inspire others.
Chef Cesar Karanapakorn, hailing from Guadalajara, Mexico, skillfully blends his rich Mexican heritage with Thai roots in every dish he creates. Passionate about showcasing his culture, he employs complex techniques to elevate traditional flavors. His culinary journey across North America has honed his craft in Canada, Mexico, and the United States, where he transforms seasonal ingredients into vibrant, unforgettable dining experiences.
Since arriving in Toronto, Chef Cesar Karanapakorn has immersed himself in diverse and vibrant restaurant environments, enriching his culinary perspective. He has proudly served as the executive chef at Judaline and Florette, where he honed his skills and creativity. Now, fueled by his passion and expertise, he aims to establish a Michelin-starred restaurant in Toronto, showcasing his unique culinary vision.
Chef Cesar Karanapakorn began his culinary journey at UVM Guadalajara Sur before graduating from Kendall College in Chicago. He gained invaluable experience working at renowned establishments like Alinea, Bellemore, and Sepia, as well as The Peninsula Hotel, The Albert, and The Bristol, where he first connected with Chef Larry Feldmeier. After relocating to Canada in 2021 post-COVID, he reunited with his mentor, and together, they set out to infuse Toronto’s vibrant food scene with their shared passion for exceptional cuisine, aiming to delight everyone who works and lives in the city.
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Feldmeier & Zaragoza Hospitality
5
LOCATIONS
57
TEAM MEMBERS
3000+
WEEKLY GUESTS
50
EVENTS
RESTAURANTS
Feldmeier & Zaragoza
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