When Chef Jake Potashnick opened Feld, it stirred controversy among Chicago’s culinary insiders -- some critics called the plating sparse, the seasoning “too European”, and the concept overly cerebral. But even as a first-time owner-operator, Potashnick leaned into his global experience -- from Michelin-starred kitchens in Tokyo, Berlin, and Sweden -- and a philosophy rooted in deep relationships with farmers and diners alike. Rather than retreat, he listened, adapted, and refined. Now, Feld is one of Chicago’s most distinctive tasting menus, known for its immersive 30-course format, transparent sourcing, and ever-evolving narrative. He joins us in the studio to talk about taking criticism seriously without losing creative voice, how Feld became a relationship-to-table experience, the importance of listening, and so much more.