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.
Jonathan is a judge on Bravo’s Recipe for Deception and has appeared on two seasons of Top Chef Masters. He works closely with many charities, including Citymeals-on-Wheels and Alex’s Lemonade Stand. He is the author of cookbooks, A Great American Cook and Italian, My Way. He is the winner of the James Beard Award for Best Chef New York City in 2016. Jonathan currently lives in Manhattan with his wife and three children.