Farm-to-fork and handcrafted for you by critically-acclaimed Chef Jonathan Waxman.
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, reclaimed oak, and greenery-lined patio make the space as dynamic as the food.
Refuel on your schedule with in-room dining from Jams.
Available 24 hours.
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.
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.
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
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.
Daily | 7am - 7pm