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Q & A

Jonathan Waxman

BARBUTO, JAMS, New York City BAJO SEXTO TACO, Nashville, WAXMAN, San Francisco

Jonathan Waxman is the chef/owner of Barbuto and Jams in New York, Adele’s, Bajo Sexto Taco, and Bajo Sextro Taco Lounge in Nashville, and Waxman’s in San Francisco. He is a native Californian whose family nurtured him in the food arts from an early age. He received the Grand Diplôme from La Varenne School in Paris and mentored with Alice Waters at Berkeley’s legendary Chez Panisse before graduating to Executive Chef of Michael’s in Santa Monica. In 1984 Jonathan made his mark in New York with the iconic Jams, which he followed up with a string of successes in New York, London and Napa Valley. Today, Jonathan is chef and owner of Barbuto in Manhattan’s West Village and Jams in 1 Hotel Central Park. In 2014, he opened Nashville restaurants, Adele’s and Bajo Sexto, and is a founding partner of Nashville’s Music City Food + Wine Festival. Brezza Cucina, Jonathan’s Italian concept, opened in Atlanta’s Ponce City Market in fall 2015 and Waxman’s, Jonathan’s most recent venture, opened in San Francisco’s Ghirardelli Square in March 2016.

What is the first dish you remember cooking?

Shortbread cookies.

What prep to you hate to do? Love to do?

Clean garbage Love to do? Butcher whole lamb.

Which food is your guilty pleasure?

Milk chocolate ice cream

If you weren't a chef what occupation would you like to try and why?


What or who inspires your culinary creativity and why?

Anything Mexico and Mexican.

A Tropical Escape

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