Chris Jaeckle

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Chris Jaeckle knew early on that he wanted to be a chef. Originally from Long Island, New York, Chris worked as a busboy and attended Westbury Vocational School for the Culinary Arts throughout high school.  After graduation, Chris furthered his culinary career at Johnson & Wales in Rhode Island, where he graduated in 2000 with a B.A. in Culinary Arts.

Chris’s first job as a cook was at Larry Forgione’s An American Place. Following that, he spent the next seven years working for Danny Meyer’s Union Square Hospitality Group where he split his time between Tabla and Eleven Madison Park.  From there Chris moved on to become the sous chef at Morimoto where he perfected his passion for cooking.

After making the decision to move on to further round his culinary skills in Italian cooking, Chris made the decision to join Chef Michael White and his team at the Altamarea Group. Chris was the Chef de Cuisine in charge of a very busy kitchen at Altamarea’s Ai Fiori, in the Setai Fifth Avenue Hotel & Residences, where his expertise in the kitchen contributed to Ai Fiori’s 3 star review from the New York Times.

In fall of 2013, Chef Chris Jaeckle opens his own restaurant, All’onda, with consulting partner and industry veteran Chris Cannon. All'onda will be located in Greenwich Village, just south of Union Square (22 East 13th Street). A subtle Venetian influence runs through the menu, calling on Jaeckle's experience at Ai Fiori and Morimoto. Expect crudos, handmade pastas, risottos, and chichetti (Venetian bar snacks).

Cannon will collaborate with Chris Jaeckle and his team on all restaurant matters from the wine list to service to tabletop and overall concept.

Chef Jaeckle lives on the Lower East Side and spends his rare spare time cycling.

Chris Jaeckle knew early on that he wanted to be a chef. Originally from Long Island, New York, Chris worked as a busboy and attended Westbury Vocational School for the Culinary Arts throughout high school.  After graduation, Chris furthered his culinary career at Johnson & Wales in Rhode Island, where he graduated in 2000 with a B.A. in Culinary Arts.

Chris’s first job as a cook was at Larry Forgione’s An American Place. Following that, he spent the next seven years working for Danny Meyer’s Union Square Hospitality Group where he split his time between Tabla and Eleven Madison Park.  From there Chris moved on to become the sous chef at Morimoto where he perfected his passion for cooking.

After making the decision to move on to further round his culinary skills in Italian cooking, Chris made the decision to join Chef Michael White and his team at the Altamarea Group. Chris was the Chef de Cuisine in charge of a very busy kitchen at Altamarea’s Ai Fiori, in the Setai Fifth Avenue Hotel & Residences, where his expertise in the kitchen contributed to Ai Fiori’s 3 star review from the New York Times.

In fall of 2013, Chef Chris Jaeckle opens his own restaurant, All’onda, with consulting partner and industry veteran Chris Cannon. All'onda will be located in Greenwich Village, just south of Union Square (22 East 13th Street). A subtle Venetian influence runs through the menu, calling on Jaeckle's experience at Ai Fiori and Morimoto. Expect crudos, handmade pastas, risottos, and chichetti (Venetian bar snacks).

Cannon will collaborate with Chris Jaeckle and his team on all restaurant matters from the wine list to service to tabletop and overall concept.

Chef Jaeckle lives on the Lower East Side and spends his rare spare time cycling.