Combining his “less is more” philosophy with fresh, seasonal ingredients, Jonathan Waxman has influenced the U.S. culinary world for the past thirty-years working alongside and training many of today’s most notable chefs. 

Jonathan Waxman first stepped into the culinary scene in 1970 when he decided to retire from his career as a professional trombonist to enroll in the La Varenne cooking school in Paris. There he was trained and inspired by some of the most notable three-star chefs.  Jonathan returned to California to define his newly found voice within the culinary community. 

After working in renowned kitchens such as the prestigious Chez Panisse alongside Alice Waters and Michael’s in Los Angeles, Jonathan took his west coast culinary style east and opened Jams in New York City.  With the likes of Julia Child, James Beard, and Wolfgang Puck frequently visiting his new restaurant, Jonathan established himself amongst the most prominent names in the U.S. culinary scene.  Soon after, Jonathan opened the famed Washington Park.  Today, he is chef-owner of Barbuto in New York City’s West Village as well as West County Grill in Sebastopol, California.

In September 2007, Jonathan published his first cookbook, A Great American Cook, a culmination of his culinary vision and love for creating bold flavors with simple ingredients.  Jonathan strives to show how fun cooking can be and that there is a great American cook in even the most amateur chef.

In November 2007, Jonathan opened an outpost of Barbuto on the island of Guadeloupe in the heart of the Caribbean, where he will source all ingredients from local purveyors.    This will be followed by the opening of Madeline May in2008.

Aside from his duties in the restaurant world, Jonathan finds time to work closely with City Meals-on-Wheels, March of Dimes, and the American Cancer Society.  He also serves on the American Airlines Chefs Conclave with fellow contributors including Paul Prudhomme, Bradley Ogden, Jasper White and Dean Fearing.  For his contributions to the culinary world, Jonathan was named one the most influential Americans by Esquire magazine.  He resides in Manhattan with wife and three children.