Lessons on Opening a ‘Relationship-to-Table’ Restaurant with Chef Jake Potashnick of Feld

from The Restaurant Innovator · host FSR magazine

Chef Jake Potashnick joins FSR editors to talk about his journey of opening Feld, an intimate, tasting-menu restaurant in Chicago that earned a place on the 2024 MICHELIN Guide within five months; his unique approach to “relationship-to-table” sourcing; how he includes his team of chefs in the creative menu development process; and more.

Episode metadata supplied by the publisher feed · Published Feb 5, 2025

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Lessons on Opening a ‘Relationship-to-Table’ Restaurant with Chef Jake Potashnick of Feld

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