Feldmeier subsequently partnered with the renowned Gabriele family to begin conceptualizing the next iteration of their Redondo Beach restaurant, Zazou. In October of 2016, Moruno unfortunately closed, and Feldmeier moved on to consult for Joe Bastianich on the opening of Eataly locations across the country. Early on, Moruno received a 3-star review from LA Weekly food critic Besha Rodell, who described Feldmeier’s food as “refreshingly distinctive.” LA Times food critic Jonathan Gold wrote “Feldmeier’s light, intensely spiced vegetable-forward Mediterranean cooking tastes like something we’ve been eating for years…”, and former New York Times Food Critic and Gourmet Magazine editor-in-chief Ruth Reichl praised Feldmeier’s food as “spectacular.” In January of 2016, Feldmeier and Rosoff opened Moruno, a Spanish-influenced concept at The Original Farmers Market. Feldmeier served as the Chef de Cuisine of this award-winning institution until his departure in 2013 to pursue his own concept with Rosoff. In 2007, Feldmeier left Campanile to join Silverton and current business partner David Rosoff in opening the Michelin-starred Osteria Mozza. He quickly moved into a Sous Chef position there, spending four years working alongside seminal Los Angeles chefs Nancy Silverton and Mark Peel. Searching for a richer food culture, Feldmeier moved to Los Angeles and began working at the Los Angeles legend, Campanile restaurant. Soon after, he relocated to San Diego where he would begin his career in fine dining as Tournant and Assistant General Manager at the renowned 910 Restaurant. Head to Fat Hippo’s website and social media channels for opening date exclusives, competitions, sneaky peeks and to stay in the loop with this next chapter of their burger journey.Chris Feldmeier received his degree in Culinary Arts at the Scottsdale Culinary Institute in his home state of Arizona. “There’s been so much buzz around our expansion, with messages flooding our social media team from followers asking when we will be opening in their cities, it’s always just a matter of finding the right location!” Michael Phillips, the company’s Managing Director, who founded Fat Hippo in 2010 said: “Location is key to the success of new restaurants, research and great planning from our team allows us to continue to expand across the UK, ensuring we maintain our top quality food and high standards of service." The group is working closely with Deliveroo and will be launching exclusively on the platform in Edinburgh, allowing customers to enjoy Fat Hippo’s signature burgers in the comfort of their own home. The group’s signature tangy namesake sauce is also a firm fan favourite and can be found on their signature burger the ‘Fat Hippo’ (a double beef burger topped with American cheese, smoked bacon, chorizo, onion rings and Fat Hippo sauce) alongside more classics.īooking are now open from the 7th July book here A wide range of vegan, gluten-free, dairy-free and halal chicken options are also available, as well as a family friendly, build-your-own kids menu, they’re proud to offer something for everyone.įamed for their quality ingredients and quirky flavours, as demonstrated in their latest special, ‘The Big D’oh!’, a doughnut-burger hybrid, they are sure to stand out in a crowded burger scene. Offering a full menu of their signature beef and buttermilk chicken burgers, which come with free hand-cut chips as standard.
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