, knew early on that he wanted to be a chef. Originally from Long Island, New York, Jaeckle attended Westbury Vocational School for the Culinary Arts throughout high school and he furthered his culinary career at Johnson & Wales in Rhode Island.
After graduating from Johnson & Wales, Chris began his New York City career at An American Place, and followed that experience with 7 years in Union Square Hospitality group, splitting his time between Tabla and Eleven Madison Park.
His interest in Asian flavors then drew Jaeckle
to Morimoto, where he served as sous chef. Where Jaeckle
developed the precision and reverence for the process of Japanese cuisine.
Chris joined Michael White and team at the Altamarea Group. Under Jaeckle's direction as Chef de Cuisine, in 2011 Ai Fiori was awarded a Michelin star as well as a three-star review from The New York Times.
In 2013, he moved on to open All'onda as proprietor and chef, which 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. Jaeckle's passion for Japanese cuisine led him to open Uma Temakeria. Which was the nation's first fast-casual style eatery featuring fresh, customer designed temaki, cone-shaped "hand roll" sushi.
In his continued desire to build his culinary versatility he founded Kitchen Connect Consulting, focusing on menu development, for All'onda Dubai, as well as several other concepts ranging from French Brasserie's, Latin Taqueria's and Airport Dining.