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Chris Jaeckle knew early on that he wanted to be a chef. Originally from Long Island, New York, he attended Westbury Vocational School for the Culinary Arts throughout high school and furthered his culinary career at Johnson & Wales in Rhode Island.
After graduating from Johnson & Wales, Jaeckle began his career in the bustling city, at An American Place. This was followed with 7 years of experience in Union Square Hospitality group, where he split his time between Tabla and Eleven Madison Park.
His interest in Asian flavors drew him to Morimoto, where he served as a sous chef. This was also where Jaeckle developed his precision and reverence in the creation of Japanese cuisine.
Jaeckle joined Michael White and team at the Altamarea Group thereafter. Under his direction as Chef de Cuisine, Ai Fiori was awarded with a Michelin star as well as a three-star review from The New York Times in 2011.
In 2013, he moved on to open All'onda as proprietor and chef. All’onda has been heralded by Thrillist as one of New York City's 11 Best Restaurants of 2014. Jaeckle was also named as Eater's 2014 New York City Chef of the Year. His passion for Japanese cuisine led him to open Uma Temakeria. This was the nation's first fast-casual style eatery featuring fresh, customer designed temaki - cone-shaped "hand roll" sushi.
With a burning desire to build his culinary versatility, he founded Kitchen Connect Consulting, and focused on menu development for All'onda Dubai, as well as several other concepts ranging from French Brasserie's to Latin Taquerias and Airport Dining.
Q: What is the biggest challenge you have met in your career?
Chris: I have had many challenges in my life and career. However, what I consider to be my biggest challenge cannot be equated to a single moment. Taking the risk of being the face and name of a brand is more emotionally taxing than I could have ever imagined, or describe. I find that people don't discuss this, and they should start.
Q: How you would describe your company culture, and what are the superpowers of your team?
Chris: I have always tried to offer a culture that allows for open dialogue. Anyone can and should feel comfortable talking to me about anything.
Q: Who inspires you and why?
Chris: There are countless numbers of people who have inspired me over the years. I will choose to mention the person inspiring me currently, rather than all of the people who have in my past. Tim Ferris really gets my juices flowing. His podcast, The Tim Ferris Show, dives deep into conversations and asks the questions that require answers from his guests. This helps me and I’m sure many others too, to think more about every subject.
Q: How would you describe your leadership style?
Chris: I would say responsive, if I have to choose a word. I believe that sense of urgency is a huge motivator. if you are unwilling to respond in a timely manner, your team will follow suit.
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Q: What are some challenges or trends you see in hiring today?
Chris: I live in NYC, which is the toughest market in the world. I read a report that said job growth here (in hospitality) declined for the first time in decades. Many equate this contraction to an increase in minimum wage, and the reduction in tip credit. However, I also believe that secondary markets are attracting talent that used to flock to New York, with dreams of success and grandeur.
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Q: Have you ever had an hourly job? If yes, please share with us your experience.
Chris: I have had several hourly jobs. It is the only way to get ahead in the hospitality industry. I believe that there is nothing more important than building a foundation. In my industry, in my opinion, developing the humility that comes with washing dishes or carrying dirty plates is required to earn the trust and respect of the staff.
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