Taste Farm-to-fork and handcrafted for you by critically-acclaimed Chef Jonathan Waxman. Jams 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. Hours Breakfast Mon - Fri | 7am - 11am Sat - Sun | 7am - 9am Brunch Sat - Sun | 10am - 3am All-Day Dining Mon - Fri | 11am - 10pm Sat - Sun | 3pm - 10pm View Details Book a Table Weekend Brunch A Central Park restaurant serving you #brunchgoals every week. Hours Saturday & Sunday | 10am - 3pm View Details Book a Table In-Room Dining Refuel on your schedule with in-room dining from Jams. Hours Daily | 7am - 10pm Sunflower Cocktail Sip on our Sunflower cocktail throughout Earth Month, with proceeds supporting Save the Children's Ukraine fund. jonathan waxman 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. Meet Our Local Purveyors Supporting local farmers and growers is essential to our sustainability efforts. Our purveyors provide us with the freshest, ethically sourced ingredients to ensure a mindful dining experience. Garden-To-Table Produce Farmers across New York, New Jersey and Ohio provide us quality, fresh produce so that you can savor the flavors of the season and we can work to preserve the beauty and bounty of nature. Trapani Farms Keepsake Farm Natoora Phillips Farms Riviera Produce Union Square Farmers Market Sustainably Grown and Sourced Our meat, fish and seafood partners are committed to producing and sourcing the best products with minimal environmental footprint. Fossil Farms Island Creek Oysters Pierless Fish Salumeria Biellese Myers of Keswick Raised With Love We can ensure that our dairy and eggs come from sustainable farms and animals that are cared for and ethically raised. Sullivan County Farms Good Water Farms Saxelby Cheese Mongers Mindful Indulgences Our breads, bagels and chocolates come from local bakeries and producers that use fresh and delicious ingredients and ethically sourced, flavorful cocoa beans. Grandaisy Bakery Kossar’s On Grand Fruition Chocolate Mast Brothers 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. Hours Daily | 7am – 7pm
