• Meet Larry Feldmeier, Executive Chef for The Albert in Hotel EMC2

    POSTED July 17, 2018

These interviews are part of a series that highlights new hires within the industry. Have you recently started a new role or do you know someone who has? Submit your ideas to Megan Gosch

The Albert in Hotel EMC2 recently appointed Larry Feldmeier as its new executive chef. With over 12 years of experience in the industry, Feldmeier will combine technique and style to create a refined, yet innovative menu for the contemporary restaurant.

Feldmeier brings an impressive background to his new position, having most recently served as the executive sous chef at Sixteen. Originally from Mokena, Feldmeier began his career as a sous chef at Tin Fish before moving on to Colorado to cook at Samplings Wine Bar, which was voted Best Restaurant by 5280 Magazine. Feldmeier then found his way to Park City, Utah, where he was the sous chef at the Goldener Hirsch Inn, which was awarded the AAA four diamond, before making his way back to Chicago. Feldmeier now resides in the southwest suburbs of Chicago. 

How did you get into the industry? 
It's just a job I've always had. I've always been working in kitchens at pizza places. It wasn't intended, it just happened, and I stuck with it.
What do you enjoy most about the industry? 

The fact that you're constantly learning. There's never a point that you'll know everything about food.

How do you think past experiences have prepared you for this role? 

I've worked in a lot of fine dining restaurants, so I understand the demand of that experience. The Albert is a happy medium compared to other places I've worked. It's fine dining with a more relaxed feel.

What are you looking forward to most in your new role? 

Creating a menu that is completely mine and having that freedom to keep creating.

What are you hoping to achieve in your new role? 

To create food that makes people step out of their comfort zone. Something that makes them want to try it and will make them want to try it again.
What would something on your menu look like? 

Right now, we have a Prosciutto salad with honeydew, melon and cantaloupe, red endive, and some whipped goat cheese. 

How do you see this impacting or perhaps influencing the culinary scene of Chicago? 

A lot of people are nervous about fine dining, and The Albert is a great segway into that if you are looking for a way to step out.

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