Jonathan Waxman

Training at Mary Risely’s cooking school (Tante Marie’s) and La Varenne cooking school set the technical base for a career that moved through some of the most visible kitchens and names in American dining. Jonathan Waxman went on to work as chef at Chez Panisse in Berkeley, California, executive chef at Michael’s in Santa Monica, California (from 1979), chef/owner at Adele's in Nashville, chef/owner at Brezza Cucina in Atlanta, chef/owner at Waxman's at Ghirardelli Square in San Francisco, chef at Jams Restaurant of London, chef at Bud's, chef at Hulot's, chef at Table 29, and chef at Washington Park.

The throughline in Jonathan Waxman’s work is a repeatable restaurant grammar: Jams Restaurant (since 1984), Barbuto (since 2004), Jams, and Park Tavern all place him in roles that keep the food public-facing and the execution steady.

In New York City, Barbuto is one of the rooms where Jonathan Waxman’s cooking is read most clearly: direct, seasonal, and rooted in California-Italian cooking. Jams in New York City sits alongside it in the same register, extending that approach across another dining room.

Jonathan's signature dishes include The Barbuto Cookbook, A Great American Cook, Italian, My Way, Braised Short Ribs, and Tartiflette.

Jonathan's honors include James Beard Award for Best Chef: New York City (2016).