As the new Executive Chef at Pounds & Ounces, Jeff Kreisel brings a culinary philosophy and passion that reflects the growing trend in eclectic American cuisine.
In joining this Chelsea favorite he lends his signature brand of New American cuisine and ten-plus years of experience cooking in many of New York City’s most notable restaurants (Porter House New York), most recently establishing two trend-setting rooftop restaurants for the Ravel Management Group.
Already, Kreisel’s touch to Pounds & Ounces’ updated menu has been enjoyed. He brings an emphasis to rustic and savory meat dishes, gluten-free options, and a focus to local and seasonal items. Kreisel sources the best and the freshest at nearby Union Square Farmer’s Market, which he visits regularly on his Harley.
His love for the culinary arts can be traced to his local pizzeria in Suffern, NY, where, at an early age, Kreisel learned to make the perfect tomato sauce. Creating meals for family and friends, and experimenting at home with a variety of family recipes – including his great grandmother’s stuffed cabbage – helped to fuel his love for cooking.
Highlights from his career include guiding the Hotel Chantelle to become one of the first culinary destinations on the Lower East Side, south of Delancey Street. As Executive Chef, Kreisel applied a unique culinary approach driven by his classic French training and inspired by the colorful gastronomical backdrop of this iconic Manhattan neighborhood. With the re-launch of the menu at Penthouse808 in Long Island City, he also established that neighborhood as a dining destination.
Kreisel studied culinary arts at Johnson & Wales University in Rhode Island, and then landed in New York’s Greenwich Village, recruited as one of the opening chefs at Mercadito and Mercadito Grove, where he excelled at preparing the unique dishes for which these cevicheria and taqueria chains are known. Following Mercadito, Kreisel moved to a sous-chef position at Maloney & Porcelli, one of Manhattan’s premier steakhouses where he honed his talents for creating mouth-watering meat dishes.
By 2007, Kreisel’s tasting menu audition earned him a sous chef position at Porter House New York, under the tutelage of celebrity chef Michael Lomonaco. During his tenure at Porter House, Kreisel helped create a critically acclaimed menu and was eventually appointed Chef de Cuisine.
Adds Kreisel: “I am thrilled to join the Pounds & Ounces team and look forward to creating enhancements to the menu and sharing my love for American cuisine with my new friends and neighbors in Chelsea.”