Farm-to-fork and handcrafted for you by critically-acclaimed Chef Jonathan Waxman.

Jams Patio Table


Named “Best Chef in New York City” by the James Beard Foundation, Chef Jonathan Waxman brings his seasonal cooking to Jams. The open kitchen, exposed brick and reclaimed oak make the space as dynamic as the food.


Jams Dining Room
Wednesday - Thursday | 5pm - 11pm
Friday - Saturday | 10am - 11pm
Sunday | 10am - 5pm

Jams Café
Sunday - Thursday | 7am - 10pm
Friday - Saturday | 7am - 11pm

Weekend Brunch

A Central Park restaurant serving you #brunchgoals every week.


Saturday & Sunday | 10am - 4pm

Jams Brunch
In Room Dining at 1 Hotel Central Park

In-Room Dining

Refuel on your schedule with in-room dining from Jams.


Daily | 7am - 10pm

Lobby Farmstand

At our daily market stand, you'll find fresh seasonal fruits that are imperfect in appearance but perfect in taste, which would otherwise be discarded by producers or grocers. The Lobby Farmstand is open to guests and neighbors alike.


Temporarily Closed

Jonathan Waxman
By Jeffery Prehn

Chef Jonathan Waxman

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, he became the executive chef of Michael’s in Santa Monica, where he developed his version of California cuisine. He made his mark on New York in 1984 with the now iconic Jams.

Today, Waxman is the chef/owner of Barbuto in Manhattan’s West Village, Jams at 1 Hotel Central Park, Adele’s in Nashville, and Baffi in Atlanta. He 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. Waxman lives in Manhattan’s Upper West Side with his wife and three children.

Chef Ginger Pierce

Chef Ginger Pierce

Chef Ginger Pierce was raised in the San Francisco Bay area, where at a young age she gained an appreciation for the bounty of fresh, local produce. Her mother, an avid gardener, gave her an early affection for backyard produce, often yielding delicious tomatoes and a variety of fresh fruits.  Ginger attended the California Culinary Academy in San Francisco where she learned to utilize the fresh produce she grew up on.

Ginger has worked at Roxanne’s in Marin County, California, and Barbuto, Provence and Five Points and Barbuto in New York City. In September 2015, Ginger opened Jams by Jonathan Waxman, at 1 Hotel Central Park as the Executive Chef.  Her passion for sustainability and seasonality is reflected in the vibrantly eclectic menu at Jams.