{"id":71059,"date":"2026-05-04T01:12:00","date_gmt":"2026-05-04T05:12:00","guid":{"rendered":"https:\/\/alumni.cornell.edu\/cornellians\/?p=71059"},"modified":"2026-05-01T11:24:44","modified_gmt":"2026-05-01T15:24:44","slug":"feld-potashnick","status":"publish","type":"post","link":"https:\/\/alumni.cornell.edu\/cornellians\/feld-potashnick\/","title":{"rendered":"Hotelie Creates Hyper-Seasonal Cuisine, Served with Theatrical Flair"},"content":{"rendered":"\n

Jake Potashnick \u201915 offers a finely crafted tasting menu at Feld, his Chicago restaurant that earned a Michelin star in its second year<\/p>\n\n\n\n

By Melissa Newcomb<\/strong><\/p>\n\n\n\n

Chef Jake Potashnick \u201915 runs his kitchen like a magazine. Every Tuesday, his five cooks suggest ideas and he edits them, shaping the \u201cstories\u201d that will define the week\u2019s menu. \u201cI take ideas and components from their pitches,\u201d he says, \u201cand combine them into dishes.\u201d<\/p>\n\n\n\n

The result is Feld<\/a>, his Michelin-starred Chicago restaurant where the 25-to-30-course tasting menus evolve daily, built around fresh, seasonal ingredients.<\/p>\n\n\n\n

\n
\"Bright<\/figure>\n\n\n\n
\"Crab<\/figure>\n
Ikura with horseradish panna cotta, and a crab and seaweed egg.<\/figcaption><\/figure>\n\n\n\n

\u201cDinner at Feld feels like a night of theater,\u201d says Bon App\u00e9tit, <\/em>which called it one of the best new restaurants of 2025, \u201cwith 20-plus courses unfurling over two hours, a dynamic dinner-in-the-round that is as engaging as it is earnest.\u201d<\/p>\n\n\n\n

For the Hotelie, the experience is as much about highlighting the people and places from which he sources ingredients as it is about the meal itself\u2014a concept he terms \u201crelationship to table.\u201d<\/p>\n\n\n\n

\n

Dinner at Feld feels like a night of theater with 20-plus courses unfurling over two hours, a dynamic dinner-in-the-round that is as engaging as it is earnest.<\/p>\nBon App\u00e9tit<\/strong><\/em><\/cite><\/blockquote>\n\n\n\n

In an evening at Feld, guests could dine on (and learn about) the never-refrigerated tomatoes that come from a Wisconsin farmer who\u2019s a former captain in the Merchant Marine; the Maine scallops that a sixth-generation diver harvests by hand; or the pears grown in Illinois by a 78-year-old farmer who was born in Korea.<\/p>\n\n\n\n

\u201cTasting menus are so vast in their ability to express something and lay the framework to create a narrative that you otherwise can\u2019t,\u201d Potashnick observes. \u201cIt\u2019s the control freak\u2019s dream of cooking, as well\u2014because you\u2019re going to have what I want to give you.\u201d<\/p>\n\n\n\n

\"Jake
Feld has received critical raves from local and national media.<\/figcaption><\/figure>\n\n\n\n

Launched in June 2024 in a 140-year-old building in Chicago\u2019s Ukrainian Village neighborhood, Feld (whose name means \u201cfield\u201d in German) serves just 20 guests a night, with the tasting menu priced at $225 before tax and service fee.<\/p>\n\n\n\n

Its dining room is anchored by two large countertops from which the dishes are plated, with guests learning about the cuisine and its ingredients from the people who prepared it.<\/p>\n\n\n\n

<\/p>\n\n\n\n

\n

\u201cNobody knows the food better than the cooks,\u201d Potashnick notes, \u201cand they love it, because they get to interact with the guests.\u201d<\/p>\n\n\n\n

Tables line the walls\u2014so every diner can watch the process unfold\u2014and an open kitchen at the rear is centered around a blazing fire.<\/p>\n\n\n\n

(Feld\u2019s handmade dinnerware comes via a fellow Cornellian: Jessica Evans \u201915\u2014Potashnick\u2019s best friend from the Hill\u2014who runs Terrafirma Ceramics<\/a>.)<\/p>\n\n\n\n

<\/p>\n<\/div>

\"Jake
In a culinary class.<\/figcaption><\/figure><\/div>\n\n\n\n

A sampling of past dishes from various menus includes sliced German striped tomatoes topped with flaky salt, chives, and a sauce of pork jus, honey, and vinegar; turnip in dashi infused with Benton ham; cherry wood-seared scallops with black garlic vinaigrette and roasted parsnip butter; and funnel cake with spicebush berry sugar.<\/p>\n\n\n\n

\n

Tasting menus are so vast in their ability to express something and lay the framework to create a narrative that you otherwise can\u2019t.<\/p>\n<\/blockquote>\n\n\n\n

\u201cYou\u2019ll fall into the rhythms of this meal, laugh a lot, and lean in to taste the loveliest ingredients supplied by the folks Potashnick has chosen to invite to his world,\u201d says a review in Chicago<\/em> magazine, which ranked Feld the third-best new restaurant of 2025. <\/p>\n\n\n\n

\u201cAnd with new dishes rotating in and out each day, you can keep coming back, deepening your own relationship with this special place.\u201d<\/p>\n\n\n\n

<\/p>\n\n\n\n

<\/p>\n\n\n\n

\"Jake
Plating dishes at Ithaca’s Carriage House Caf\u00e9.<\/figcaption><\/figure>
\n

Feld\u2014which Potashnick describes as \u201cdriven by extreme seasonality and constant change\u201d\u2014has earned some top accolades in its first two years.<\/p>\n\n\n\n

They include the coveted Michelin star; a Michelin green star, given for sustainability; and a James Beard nomination<\/a>, with Potashnick in the running for the region\u2019s best chef (the winner will be announced in mid-June).<\/p>\n\n\n\n

Potashnick has also built an audience on social media, with more than 100,000 followers on TikTok<\/a> (and 27,000 on Instagram<\/a>)\u2014where he shares behind-the-scenes looks at Feld and the farms that supply it.<\/p>\n\n\n\n

<\/p>\n\n\n\n

<\/p>\n\n\n\n

<\/p>\n<\/div><\/div>\n\n\n\n

He owes the large following, in part, to his appearances on Apple TV\u2019s chef-focused docuseries \u201cKnife Edge: Chasing Michelin Stars<\/a>.\u201d<\/p>\n\n\n\n

But long before Feld or media fame, Potashnick began developing his craft in a much smaller, well-loved kitchen in Collegetown.<\/p>\n\n\n\n

Long before Feld or media fame, Potashnick began developing his craft in a much smaller, well-loved kitchen in Collegetown.<\/p><\/blockquote><\/figure>\n\n\n\n

His first job was as a line cook at the Carriage House Caf\u00e9, then a popular eatery and brunch spot on Stewart Avenue (it closed in 2020).<\/p>\n\n\n\n

Senior year, he even hosted a four-course dinner there; its menu\u2014featuring brie with pineapple and bee pollen and duck with rhubarb and beet\u2014now hangs in his office.<\/p>\n\n\n\n

\"Jake
Performing with the Whistling Shrimp.<\/figcaption><\/figure>\n\n\n\n

And Potashnick partly traces his current emphasis on guest interaction to his time with the Whistling Shrimp<\/a>, the University\u2019s venerable long-form improv group\u2014where he honed his ability to adapt and perform in real time.<\/p>\n\n\n\n

After graduation, he spent seven years working at high-end restaurants in Asia and Europe, including at France\u2019s La Marine (holder of three Michelin stars) and as head chef of Barra in Berlin.<\/p>\n\n\n\n

\u201cI had a dream when I was seven to open a little fine-dining restaurant,\u201d Potashnick says. \u201cThere aren\u2019t many people who can say they followed their dream\u2014and that it\u2019s going well.\u201d<\/p>\n\n\n\n

(All images provided.) <\/em><\/p>\n\n\n\n

Published May 4, 2026<\/p>\n\n\n\n

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