Reformed fine-dining chef Joseph Mahon (ex-Bastide in West Hollywood) has made a name for himself in the last few years with a menu of highly regarded premium burgers at Burger Parlor in Orange and Fullerton. Everything there is from scratch including the ketchup.

Adapting to weathering the lingering Covid 19 crisis Chef Joseph has morphed his two Burger Parlor locations to Jaxon’s Scratch-Made Chix Tenders with the same commitment to premium quality using all-natural, antibiotic free chicken. On the compact menu are 2, 3 and 4 piece chicken tender meals (served with crinkle fries,) a chicken sandwich and a teriyaki bowl with teriyaki basted chicken tenders, steamed veggies and white rice. House prepared sides include a side salad, pickles, sweet potato fries, crinkle fries, coleslaw and mac & cheese. A wide selection of rotating craft beers on tap is also part of the menu.

To complement the chicken tenders are a variety of dipping sauces. The house specialty is Jaxon’s Cajun Sauce. Premium Sauce selections are Polynesian, Scorpion Vinegar, Garlic Herb Parmesan, Reaper BBQ, Lemon-Lime Pepper and Blue Cheese.Joseph Mahon has been involved in the restaurant industry since he was 16 years old. Joseph quickly moved through the ranks in the local restaurant scene and enrolled in the Culinary Institute of America in Hyde Park, New York. Joseph's drive and passion landed him working weekends for free in New York City's 3 and 4 star kitchens. Eventually, he earned an intern position at Cafe Boulud with Andrew Carmellini. Upon graduating from school, Joseph was picked from his class to go work in the south of France. Returning to the United States, his passion for food led him back to Cafe Boulud in NYC. Feeling secure in his cooking foundation from Daniel Boulud and Andrew Carmellini; Joseph went on to take positions at Danube and Bouley under David Bouley where he was Chef de Partie. Joseph moved back to California to become Sous Chef of Sona with David Myers in Los Angeles. He was recruited for opening Chef de Cuisine position of the Fairmont Newport Beach and Executive Chef of 208 Rodeo in Beverly Hills.

Joseph went on to become Executive Chef of the now 'infamous' Bastide in West Hollywood. Critics noted his ability to do the simple things very well, maximizing flavors of his ingredients, innovative technique and overall balance on all of his plates. During his tenure, Bastide was awarded Top Food in Zagat with 27 for food. 4.5 Stars for opentable.com, 2.5 stars from the LA Times and Best Restaurant by LA FEAST with a score of 93.

He went on open 'Burger Mondays' at Bastide which turned out to be a huge hit. Joseph was surprised and inspired at the reactions of such a simple dish. Joseph notes, “Every Monday there was at least 2-3 people saying it was the best burger they ever had. At that moment, I knew what I was going to do next”.