Chris Jaeckle, co-founder/executive chef and proprietor/chef of Manhattan restaurants Uma Temakeria and All'onda, respectively, knew early on that he wanted to be a chef. Originally from Long Island, New York, Jaeckle worked as a busboy and attended Westbury Vocational School for the Culinary Arts throughout high school. After graduation, he furthered his culinary career at Johnson & Wales in Rhode Island, graduating with a B.A. in Culinary Arts.
Jaeckle's first job in the field 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, 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. Working to prepare sushi rice and compose temaki family meals for the staff, Jaeckle developed the precision and reverence for the process required of Japanese cuisine, experimenting with the many possible flavors and textures of temaki.
Next on the culinary horizon was joining 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 2014, 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 just recently named as Eater's 2014 New York City Chef of the Year.
Jaeckle's passion for Japanese cuisine led him to open Uma Temakeria with co-founder Cynthia Kueppers as its executive chef. Uma Temakeria is the nation's first fast-casual style eatery featuring fresh, customer designed temaki, cone-shaped "hand roll" sushi. Follow him @cjaeckle and see what's up at his fine fast-casual temaki shop @UmaTemakeria.
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What is your favorite New York City restaurant?
What would be your last meal on earth?
Shrimp Cocktail (the shrimp is just a vehicle for the cocktail sauce)
I always keep ________ in my fridge.