Executive Team

Executive Team

Our skilled team of chefs combine passion and skill to create an immersive experience that both honors Japanese culture and expands into a new creative realm. Itameshi, which means "Italian Food" in Japanese, melds together Italian and Japanese cuisine in an artfully playful manner that highlights seasonal ingredients and pulls from both strong culinary traditions. Come explore our unique and intimate dining experience where we deliver precise dishes that tell a story.

Chef Chris Jaeckle

Our friend, Chef Chris Jaeckle, guides the design of our menu, helping us consistently improve and innovate our dining experience. He brings over two decades of maturation in the industry, working with dozens of restaurants and hospitality groups throughout the Northeast. Jaeckles' dedication and diversified experience has led to his true calling — running his own kitchen consulting practice that blends Chris' passion and curiosity for foods of the world with his ingrained understanding of what it means to operate a trustworthy restaurant that consistently delivers top-notch hospitality and quality cuisine. We're grateful for his collaboration in executing excellence here at Kissaki.

Chris Park

Corporate Chef de Cuisine

Chris is a graduate of the Culinary Institute of America. He began working in the industry in high school and immediately knew this was where he wanted to make his career. Shortly after leaving CIA, he worked the hotel circuit in Chicago including the Fairmont, Palmer House and Four Seasons. When his tenure in hotels was complete, he transitioned to working in Japanese food starting with Japonais. He has also worked for Morimoto and was the CDC for Momotaro in Chicago for its opening and some time thereafter. He then moved to Lettuce Entertain You to help manage and develop recipes for the San brand before finally landing at Kissaki as the Corporate Chef de Cuisine.