Jonathan Waxman is a native Californian whose family nurtured him in the 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 mentoring future chefs Mark Peel, Gordon Naccarato, Nancy Silverton, Roy Yamaguchi, Kazuto Matsusaka, and many others.
In 2014, he opened Nashville restaurants, Adele’s and Bajo Sexto, with partners Howard Greenstone and Ken Levitan and is a founding partner of Nashville’s Music City Food + Wine Festival. His Atlanta restaurant Brezza Cucina is located in Ponce City Market. Today, Jonathan is chef and owner of Barbuto in Manhattan’s West Village and Jams in 1 Hotel Central Park – described by the New York Times as ‘a culinary comet’. Waxman’s, Jonathan’s most recent venture, opened in San Francisco’s Ghirardelli Square in March 2016.
Jonathan Waxman was named 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. He is the author of cookbooks, A Great American Cook and Italian, My Way. Jonathan currently lives in Manhattan with his wife and three children.