Jake Potashnick is the Owner and Executive Chef of Feld, a relationship-to-table restaurant in Chicago, IL’s West Town.
Born and raised in Chicago, Potashnick’s love for cooking began when he was seven, watching his family cook. After graduating from college, Potashnick moved to Europe to work in some of the continent’s best restaurants. After spending time in Sweden, France, and Germany, he moved back to Chicago in 2022 to begin working on fulfilling his lifelong dream of opening his own restaurant.
Feld opened in June 2024, a unique fine-dining experience driven by extreme seasonality, constant change, evolution, and product. Each dish is served with a relationship-to-table philosophy, highlighting not only the products but the talented farmers behind them. The ever changing tasting menu blends Potashnick’s diverse culinary experiences and travels, creativity from his team, and current seasonal fare.
Potashnick ensures his team is provided with continued support and mentorship, creating an environment that fosters positivity and collaboration. In less than one year of being open, Feld and Potashnick were recognized by the Chicago Tribune, Michelin Guide, and James Beard Foundation.
Jake Potashnick is the Owner and Executive Chef of Feld, a relationship-to-table restaurant in Chicago, IL’s West Town.
Born and raised in Chicago, Potashnick’s love for cooking began when he was seven, watching his family cook. After graduating from college, Potashnick moved to Europe to work in some of the continent’s best restaurants. After spending time in Sweden, France, and Germany, he moved back to Chicago in 2022 to begin working on fulfilling his lifelong dream of opening his own restaurant.
Feld opened in June 2024, a unique fine-dining experience driven by extreme seasonality, constant change, evolution, and product. Each dish is served with a relationship-to-table philosophy, highlighting not only the products but the talented farmers behind them. The ever changing tasting menu blends Potashnick’s diverse culinary experiences and travels, creativity from his team, and current seasonal fare.
Potashnick ensures his team is provided with continued support and mentorship, creating an environment that fosters positivity and collaboration. In less than one year of being open, Feld and Potashnick were recognized by the Chicago Tribune, Michelin Guide, and James Beard Foundation.
It all begins with an idea. Maybe you want to launch a business.
Maybe you want to turn a hobby into something more. Or maybe you have a creative project to share with the world.
