Chris Jaeckle

Culinary

Chef Chris Jaeckle provides culinary support and insight to the KHL Retail team. Chris is working on multiple assignments with the KHL team providing insight relative to menus, culinary direction, kitchen design/layout and operations.

Chris has established himself among the best in New York’s deep pool of culinary talent; he 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 University 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 at 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. It was there that Jaeckle developed the precision and reverence for the process of Japanese cuisine.

Chris then 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 fromThe New York Times. In 2013, he moved on to open All’onda as proprietor and chef, which was heralded byThrillistas 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.

Chris grew up with a passion to explore all cuisines and culinary techniques that make up the rich diversity of New York.  Since 2015, Chris has focused his constant desire to learn about these and their techniques through consulting with Kitchen Connect. It has given him the opportunity to study several other cuisines that were not already in his repertoire, from borscht belt to Latin America.