As a native Californian, Jonathan Waxman grew up in a family that celebrated the culinary arts. After receiving the Grand Diplôme from La Varenne Cooking School in Paris, he moved back to California to work at Domaine Chandon and then with Alice Waters at the legendary Chez Panisse.

In 1979, Waxman became the executive chef of Michael’s in Santa Monica, where he developed his version of California cuisine. He is credited with being the first to bring its style, fusing French cooking techniques with the freshest local ingredients, to New York in 1984 with the now iconic Jams. Today, he is the chef/owner of Barbuto in Manhattan’s West Village, Jams at 1 Hotel Central Park, and chef/partner at Park Tavern On Washington Square in San Francisco.

Waxman is the recipient of many accolades, highlighted by the 2016 James Beard Award for Best Chef: New York City. Waxman's numerous TV appearances include "Top Chef Masters," "Top Chef," "Recipe for Deception," and "MasterChef." His charitable work includes Alex’s Lemonade Stand Foundation, Citymeals on Wheels, and many others.

Waxman is the author of three cookbooks including: "The Barbuto Cookbook," "A Great American Cook," and "Italian, My Way."

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