Chef Chris Jaeckle - Biography

August 2011

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

Fresh out of culinary school, Jaeckle’s first job was at Larry Forgione’s An American Place. He spent the next seven years working for Danny Meyer’s Union Square Hospitality Group, splitting his time between Tabla and Eleven Madison Park. From there, Jaeckle moved on to become the sous chef at Morimoto where he honed his passion for cooking.

After making the decision to hone his knowledge of Italian cuisine, Jaeckle joined Chef Michael White and his team at the Altamarea Group. Jaeckle is now the chef de cuisine in charge of a very busy kitchen at Altamarea’s newest venture, Ai Fiori, in the Setai Fifth Avenue Hotel & Residences. His expertise in the kitchen contributed to Ai Fiori’s three-star review from The New York Times. He currently lives in New York and spends his rare spare time off cycling.