Today’s guest is Chef Chris Jaeckle. He spent 7 years with USHG with Tabla and Eleven Madison Park. He was the sous chef at Morimoto and also worked alongside Michael White at Altamerea group as CDC of Ai Fiori when it was awarded a Michelin Star and three stars from the NYTIMES. In 2013 he launched his own restaurant partnering with Zach and Jeffrey Chodorow, an italian restaurant in the west village called All’onda. But he didn’t stop there. He also opened Uma Temakeria in chelsea and gotham west market. When it opened Uma was the nation’s first fast-casual style eatery featuring fresh, customer designed temaki which is a cone-shaped “hand roll” sushi. But in 2016 All’onda shuttered after about two years being open. And in 2018, Uma Temakeria shuttered both locations. Jaeckle who was named Eater’s 2014 New York City Chef of the Year now runs Kitchen Connect Consulting which focuses on menu development for several concepts ranging from French Brasserie’s, Latin Taqueria’s and Airport Dining and for All’onda Dubai. Today we’re going to discuss working alongside some of the finest chefs in the world, branching out on your own, when to make the difficult decision to shut down and how to launch a consulting business.

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