Famed Chef Jonathan Waxman came to Wine Talks through a mutual friend who we lost last year to cancer; Melvin Masters was a one-of-a-kind character in the wine trade and Jonathans partner in the famed Jams Restaruarant. 

 

On a recent trip to Nashville, Tennessee, I insisted that the group I was with follow me to Roberts Western (most probably the last true country bar in Nashville), for a fried bologna sandwich. They looked at me crosseyed and followed blindly. You see, we had just finished dinner and everyone had overeaten and were tired. But I knew if I didn't go the first night we were there, I wouldn't make it. 

Pray tell, why would one do that? Well, if Jonathan Waxman says the first thing he did was take famed Italian Chef Giada De Laurentiis to experience the $5 fried bologna sandwich. Who shouldn't? A slice of flat top freid bologna between two pieces of white bread with a side of Lays potatoe chips, I was in hog heaven. Add a PBR, and you are off to the races.

Jonathan Waxman is the kind of chef who can turn a honky tonk fried bologna sandwich in Nashville into high culinary art, then philosophize about the virtues of a perfectly marbled 1961 steak—all before your first glass of Beaujolais is finished. In this episode, you’ll discover the inner workings of an acclaimed chef’s mind as Jonathan shares the flavors, friendships, and formative experiences that shaped his career. You’ll hear about how “wine comes first, food comes second” became his guiding principle, the serendipitous plane rides sourcing lamb and lobster for legendary winery dinners, and the awe-inspiring meals in the kitchens of France that sparked his lifelong passion for simplicity and flavor. Alongside host Paul Kalemkiarian, Jonathan revisits the rollicking days at Michael’s and Jams, brushes elbows with food world icons from Alice Waters to Melvin Masters, and reveals the quiet intensity required to survive and thrive in the high-wire environment of fine dining. From the intricacies of nouvelle cuisine to the rainbow of immigrant influences shaping American food culture, you’ll gain an insider’s appreciation for the nuances of restaurant evolution, the subtle art of pairing local wines with regional dishes, and the uncompromising drive that keeps chefs inventing and adapting—even when the world turns upside down. Whether you’re curious how the Michelin Guide still shapes a restaurant’s fortunes, or just want to know what it’s like to be mentored by legends while flying by the seat of your pants, this episode peels back the layers of taste, tradition, and tenacity, one delicious story at a time.

1. Jordan Winery https://www.jordanwinery.com

2. Willie’s Wine Bar (Paris) https://www.willieswinebar.com

3. Chez Panisse https://www.chezpanisse.com

4. Domaine Chandon https://www.chandon.com

5. Bordeaux Wine Region https://www.bordeaux.com

6. Napa Valley https://www.visitnapavalley.com

7. Michael’s Santa Monica https://www.michaelssantamonica.com

8. Barbuto https://www.barbutonyc.com

9. Jams (NYC) https://www.jamsrestaurant.nyc

10. Wally’s Wine & Spirits https://www.wallywine.com

11. Blue Hill https://www.bluehillfarm.com

12. Daily Provisions (NYC) https://www.dailyprovisionsnyc.com

13. Lutèce (Historic, closed, for reference) https://en.wikipedia.org/wiki/Lut%C3%A8ce_(restaurant)

14. L’Orangerie (Historic, closed, Los Angeles) https://www.classiccafela.com/lorangerie/

15. Spago (Wolfgang Puck’s Restaurant) https://wolfgangpuck.com/dining/spago-beverly-hills/

16. Mi Piace (Pasadena, CA) https://www.mipiace.com

17. Campanile (Historic, closed, Los Angeles) https://en.wikipedia.org/wiki/Campanile_(restaurant)

18. Union Pasadena https://www.unionpasadena.com

19. Benno (NYC) https://www.bennonyc.com

20. French Culinary Institute/New York French Cooking School (now Institute of Culinary Education) https://www.ice.edu

21. Le Cordon Bleu https://www.cordonbleu.edu

22. Monterey Bistro (Historic, closed) https://www.seemonterey.com/listings/monterey-bistro/1197/

23. Ritz Paris Place Vendôme  https://www.ritzparis.com 

 

 

 

 

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