Jonathan Waxman is a native Californian whose family nurtured him in the food arts from an early age. While selling Ferraris in Berkeley, his employer introduced Jonathan to Tante Marie’s Cooking School in San Francisco. This led to his enrollment in the La Varenne School in Paris where he mastered classic French cooking technique and received the Grand Diplôme.
Jonathan returned to the United States to work at Domaine Chandon in Napa Valley and later with Alice Waters at Chez Panisse. In 1979 he became Executive Chef at Michael’s in Santa Monica. There he developed his version of California cuisine while nurturing future chefs Mark Peel, Gordon Naccarato, Nancy Silverton, Roy Yamaguchi, Kazuto Matsusaka, and many others. [scroll over image for full bio]