Jonathan Waxman

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Jonathan Waxman is a native Californian whose family taught him an appreciation for food arts from an early age. While selling Ferraris in Berkeley, his employer introduced Jonathan to Tante Marie’s Cooking School in San Francisco.  This led to his enrollment in the La Varenne School in Paris where he mastered classic French cooking technique and received the Grand Diplôme

Jonathan returned to the United States to work at Domaine Chandon in Napa Valley and later with Alice Waters at Chez Panisse. In 1979 he became Executive Chef at Michael’s in Santa Monica. There he developed his version of California cuisine while nurturing future chefs Mark Peel, Gordon Naccarato, Nancy Silverton, Roy Yamaguchi, Kazuto Matsusaka, and many others.

In 1983 Jonathan moved to New York. A year later he opened the celebrated Jams on East 79th Street with business partner Melvyn Master. Jams was followed by Bud’s, Jams London, Table 29 in Napa Valley, and Washington Park in New York.

Today, Jonathan is chef and owner of Barbuto in Manhattan's West Village and Jams in 1 Hotel Central Park.  In 2014, he opened his Nashville restaurant, Adele’s, and is a founding partner of Nashville’s Music City Food + Wine Festival.

Jonathan Waxman is the 2016 James Beard Award winner for “Best Chef, New York City”.  He was a judge on Bravo’s Recipe for Deception and has appeared on two seasons of Top Chef Masters.  Jonathan currently lives in Manhattan with his wife and three children.


Jonathan Waxman is the author of cookbooks, A Great American Cook and Italian, My Way.

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Jonathan Waxman

 

Culinary and Restaurant Consulting
 

 

Starting in the early 1980's, JONATHAN WAXMAN Consulting has been offering culinary and restaurant consulting through the celebrity chef, Jonathan Waxman. Among the many venues that have used the services of JONATHAN WAXMAN Consulting:

Apropos in Philadelphia, Pennsylvania
New York, New York Casino, Las Vegas, Nevada
Universal Studios, Burbank, California
Carsley's Restaurant, Atlanta
Malibu Bar & Grill, Malibu, California
Bistango Brasserie, Irvine, California
The Hilton Hotel, Times Square, New York Embassy Suites, New York
Stapleford Park Hotel, Melton Mowbray, Leicestershire, UK
The Rex Group, London (The Wolseley, Delaunay)
Sequoia Restaurant, (New York and Georgetown, DC)
America Restaurant (Union Station, DC, Union Square, NY and Tyson's Corner,Virginia)
Bryant Park, New York
Nick & Toni's in East Hampton & New York
ABC Home & Carpet, New York
Columbus Bakery, New York
American Airlines, Dallas, Texas
Eva Airlines, Taiwan, China
Culinary Institute of America, Hyde Park, New York
Rosa Mexicano, New York

For these and many other establishments, a wealth of experience is brought to guiding culinary
businesses in menu and recipe creation and execution, as well as to the culinary skills needed to
operate fine restaurant kitchens, food and beverage management, and deportment of staff.

Hiring JONATHAN WAXMAN Consulting for your culinary needs will bring you the globally
recognized skills of Jonathan Waxman and his years of experience.
Please contact him at:

JONATHAN WAXMAN Consulting
600 West End Avenue 12B

New York, New York, 10024

jmwaxman@gmail.com
www.jonathanwaxman.com

1 917 770 1070