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

Proof of vaccination will be required for indoor dining. Learn more.

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 Rob Eggleston

Chef Rob Eggleston

Rob Eggleston developed a passion for small farms and aquaculture growing up in the tidewater region of Virginia. His restaurant experience began at Chowning’s Tavern in Colonial Williamsburg, where he developed outdoor open fire cooking techniques.

Upon moving to New York City, Rob was on the opening of Jams by Jonathan Waxman. Under the careful eye of Executive Chef Ginger Pierce, he gained the role of sous chef and continued in his career until a chance meeting with Michael Chernow that led him to join Seamore’s.

Rob worked alongside then Executive Chef Chris Cryer to expand the Seamore’s restaurant group from one to six locations over the course of two years. In 2019, he became the Executive Chef of Seamore’s. Garnering accolades from James Beard Foundation’s Smart Catch program for his continued efforts in sustainable fish practices. As an active member of the Shellfish Growers Climate Coalition and Billion Oyster Project, he supports organizations enacting accountability within the seafood industry.

In summer 2021, Rob rejoined Jonathan Waxman and the 1 Hotel Central Park team as Executive Chef. He continues to focus on impacting the food industry to minimize both waste and food insecurity by partnering with New York City based charitable organizations.