The Chef & Team
Long Island-born Chef Chris Jaeckle knew early on that he wanted to be a chef. Quickly, he worked his way up through some prestigious restaurants, spending seven years working for Danny Meyer’s Union Square Hospitality Group, before becoming the sous chef at Morimoto.
After making the decision to hone his knowledge of Italian cuisine, Jaeckle joined Ai Fiori, where he won a three-star review from The New York Times. In 2013, he moved on to open all’onda which was heralded by Thrillist as one of NYC’s 11 Best Restaurants of 2014.
FOR THE BEST MOMENTS IN LIFE
Clavel Arquitectos design, brings to this restaurant some elements of Venetian crafts and traditions; where the warmth of materials, a delicacy on its finishes and human touch is present in the ambient and details. Gondolas are a well-known symbol of Venice, and are reflecting in the gondola shaped lamp shades, which create a dappled light.
In all'onda Dubai, we bring more Venetian elements to the restaurant with architectural purposes, with the walls covered by handmade wooden oars and forcola is the shape expressed with the crudo bar.
THE BEST DRINKS IN TOWN
Expect serious Italian-inspired cocktails, an eclectic drinks list that uses unique ingredients and inventive methods to create your cocktail, our Bar showcases classic Italian cocktails, Negronis, Campari, Aperol, Contratto, Aperol Spritz, Americano, Bellini and wines that seek to appeal to a cool and trendy clientele.