I didn’t know Chris Jaeckle until after I had dined at his Venetian /Asian restaurant All’onda in my hood. I had stopped

Ai Fiori Restaurant

back at the restaurant when writing my review as I had some questions about the preparations. His staff, who were amazingly helpful and welcoming, spoke to Chris to get me the info I needed.

I asked to meet with him, which is when I decided to feature him here on BiteoftheBest.com as our Guest Foodie. Chris has worked for some of the very best during his burgeoning career — Larry Forgione,  Danny Meyer, Morimoto and Michael White. When Chris was Chef de Cuisine at Ai Fiori with the latter’s Altamarea Group in 2011, it was awarded a Michelin star as well as a three-star review from The New York Times.

– bonnie
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Which food product or gadget would you never give up? I couldn’t cook without a rubber spatula it drives me crazy to listen to metal on metal scrape together. When you scrape metal on metal you are scraping metal into your food. The other reason I can’t live without a rubber spatula is waste. You can’t scrape sauces out of containers etc. with out a rubber spatula.

What do you like to serve when you entertain? Roast chicken so few people do it well and it always impresses people when its done just right at home. I salt the bird inside the cavity and outside and allow it to come to room temperature with the salt on it before cooking. Some moisture comes out of the meat and I pat it dry with a towel before cooking it. That is my secret to perfect roast chicken.

Describe your “last meal?” I have a soft spot for shrimp cocktail and perfectly cooked lobster from drawn butter.

What food is your secret guilty pleasure? Popeyes spicy fried chicken.

What is your go-to neighborhood restaurant? Bacaro (136 Division St, New York, NY 10002) Its consistently solid and low key. The sarde insaor (Venetian sour sardines) the spaghetti Nero are the things I always order there.

What is one food product most people don’t know about, but should? Kombu its a great source of natural glutamate it makes everything taste better it helps develop natural favors in things like mushrooms tomatoes and Parmesan.

Describe your worst kitchen disaster and how (if possible) you saved it: I’ve never had a kitchen disaster. I can tell you hundreds of stories about how things have gone wrong but part of working in restaurants and being a chef is being able to turn bad situations around so things go well.

Who was your most influential mentor? I have to say my most influential mentor is my mom. She has the most amazing ability to overcome difficult situations and has always lead by example in the way in which she leads her life.

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