Chef Larry Feldmeier

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About Chef Larry Feldmeier

Larry Feldmeier is a chef known for his work at The Albert in Chicago and his association with the acclaimed Indigenous restaurant Owamni in Minneapolis. While at The Albert, he contributed to a restaurant whose design received a Jean Banchet Award nomination. His involvement with Owamni is noted in relation to its national recognition.

★Awards & Recognition

★Jean Banchet Award Nomination (Restauran… (2019)★National Recognition (for Owamni) (Post-2021)

Chef Timeline

2019

Chef

The Albert

Featured as the chef of The Albert in Chicago. The restaurant's design received a Jean Banchet Award nomination.

Post-2021

Associated Chef (Cameo)

Owamni

Noted for an 'extended cameo' in connection with Owamni's national recognition, alongside Chef Sean Sherman.

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Key Information

Larry Feldmeier is a chef known for his work at The Albert in Chicago and his association with the acclaimed Indigenous restaurant Owamni in Minneapolis. While at The Albert, he contributed to a restaurant whose design received a Jean Banchet Award nomination. His involvement with Owamni is noted in relation to its national recognition.

Customer Perception

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Cuisine Highlights

Indigenous Cuisine (Owamni)Contemporary American (The Albert)

News

In August 2019, Larry Feldmeier was featured as the chef of The Albert in Chicago, with the restaurant's design being nominated for a Jean Banchet award.
Larry Feldmeier was mentioned in an Instagram post (dated Nov 7, 2025, likely a typo for an earlier year) in connection with Owamni's national recognition and Chef Sean Sherman being honored with the Overman Prize, noting his 'extended cameo' at the restaurant.

Restaurants by chef

Owamni, The Albert

Additional Details

The design of The Albert, where Larry Feldmeier was a chef, was handled by the New York-based Rockwell Group, which received a Jean Banchet Award nomination for their work. His association with Owamni, an Indigenous restaurant, highlights a connection to a culinary movement focused on native foodways and cultural revitalization.

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