chef chris feldmeier leaning on a banquette with arms folded and smiling at bar moruno



Chris Feldmeier received his degree in Culinary Arts at the Scottsdale Culinary Institute in his home state of Arizona. 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.

Searching for a richer food culture, Feldmeier moved to Los Angeles and began working at the Los Angeles legend, Campanile restaurant. He quickly moved into a Sous Chef position there, spending four years working alongside seminal Los Angeles chefs Nancy Silverton and Mark Peel. In 2007, Feldmeier left Campanile to join Silverton and current business partner David Rosoff in opening the Michelin-starred Osteria Mozza. 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 January of 2016, Feldmeier and Rosoff opened Moruno, a Spanish-influenced concept at The Original Farmers Market. 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 October of 2016, Moruno unfortunately closed, and Feldmeier moved on to consult for Joe Bastianich on the opening of Eataly locations across the country. Feldmeier subsequently partnered with the renowned Gabriele family to begin conceptualizing the next iteration of their Redondo Beach restaurant, Zazou. The team aimed to create a unique dining experience informed by the family’s European traditions, and Gabi James opened in April 2018 with a menu featuring Spanish and Coastal French cuisine infused with California soul.

In September 2018, Feldmeier assumed the role of executive chef at Love & Salt in Manhattan Beach, while continuing his involvement with Gabi James. he remained in that capacity until beginning work on the re-opening of Bar Moruno.

managing partner david rosoff sitting at a table with his legs crossed at bar moruno



In 1993, Los Angeles native David Rosoff left the music business to launch his restaurant career as a “wine steward” with Santa Monica Osteria i Cugini, transitioning to Manager and Beverage Director soon thereafter. From January 1996 until February 2001, David Rosoff was General Manager and Wine Director for Michael McCarty at seminal Los Angeles institution Michael’s Restaurant, also in Santa Monica. In January of 1997, the Los Angeles Times, in a feature entitled “The New Sommeliers,” named him one of the city’s top five wine personalities, and in 2000, the California Restaurant Writers Association cited him as “Manager of the Year.”

In November of 2002, Rosoff opened his own restaurant, Opaline, on L.A.’s popular Beverly Boulevard. In the first nine months of operations, Opaline was chosen “Outstanding Wine Program” in Angeleno Magazine’s Restaurant Awards issue, and “Best Wine by the Glass” in Los Angeles Magazine’s “Best of L.A.” issue. Patric Kuh of Los Angeles asserted that “David Rosoff has created the town’s most innovative wine list…” and S. Irene Virbila of the Los Angeles Times claimed that Rosoff had created “a list so savvy it can’t help but be the star.”

At the beginning of September, 2004, Rosoff was named General Manager and Wine Director of Campanile Restaurant, the legendary Los Angeles restaurant and James Beard award winner. Here he had the opportunity to work alongside Nancy Silverton, with whom he would join forces to launch the Mozza brand of restaurants a few years later. In 2006, they began the roll outs of Pizzeria Mozza, Osteria Mozza, Mozza2Go and Chi Spacca. Rosoff created the opening wine programs for both the Pizzeria and Osteria and served as the General Manager of the Michelin starred Osteria Mozza from its opening in July of 2007 until his departure in March of 2014. Rosoff and former Osteria Mozza Chef de Cuisine Feldmeier joined forces shortly after their departures.

After extensive travels together they created the Spanish-themed concept Moruno which was located at the Original Farmers Market. Moruno was praised in the pages of the LA Times by the late Jonathan Gold and by Besha Rodell in the LA Weekly. Soon thereafter, Bar Moruno opened in the iconic Grand Central market in downtown Los Angeles. Patrick Comiskey, writing for the Los Angeles Times said, “Rosoff is like wine royalty in Los Angeles. He’s managed wine programs at i Cugini, Michael’s, Opaline, Campanile and most significantly perhaps at the Mozzaplex, where, with his all-Italian wine lists, he gently taught diners not to fear what they could not pronounce, or recoil from varieties produced in regions they’d never heard of, but rather to fall in love, as he did…if this city has a wine consciousness, Rosoff is one of its principal catalysts. He is like a vinous municipal treasure.”

Unfortunately due to extenuating issues, both venues were closed in 2017. Rosoff quickly partnered with a group developing multiple concepts in burgeoning Highland Park in Northeast Los Angeles to open Triple Beam Pizza and the neighboring Hippo Restaurant. Both businesses have thrived and aided in the revitalization of that historic neighborhood, and Hippo was included in the Los Angeles Times 101 Best Restaurants of 2020. He remained in that capacity until beginning work with the Intent to Dine Hospitality Group in early 2021.

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