Jonathan is a native Californian. Raised in Berkeley, he was nurtured in the food arts from an early age. While selling Ferraris in Berkeley the owner offered to introduce Jonathan to the "Tante Marie” cooking school in San Francisco. This led to his enrollment in the La Varenne School in Paris where he received the Grand Diplome and mastered the fundamentals of classic French Food. He returned to the United States to work at Domaine Chandon in Napa Valley and later with Alice Waters at Chez Panisse. In 1979 Jonathan become the Executive Chef at Michael's restaurant in Santa Monica. There he developed his version of Californian cuisine. His sous chefs included Mark Peel, Gordon Naccarato, Nancy Silverton, Roy Yamaguchi, Kazuto Matsusaka & many others. Jonathan moved to New York with partner Melvyn Master where they opened the celebrated Jams on East 79th Street. Florence Fabricant referred to the opening of Jams as a "culinary comet”. Jams was followed by Bud's, Jams London, Table 29 in Napa Valley and Washington Park in New York. Today, Waxman is the chef and owner of Barbuto in Manhattan's West Village. His first cookbook, A Great American Cook, was published in 2007 and his second book, Italian My Way, was released in April of 2011. He participated in two seasons of Top Chef Masters on Bravo, where he earned the nickname 'Obi Wan Kenobi' and Jonathan Gold of the LA Times has referred to Jonathan as 'the Eric Clapton of chefs'. Giving back is important to Waxman and he works closely with many charities including City Meals on Wheels and Alex's Lemonade Stand. He currently lives in Manhattan with his wife and three children.
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