Team 2017-02-23T17:31:41+00:00
Jonathan Waxman
Jonathan WaxmanPresident / Founder, WaxStone Group
Jonathan Waxman is a native Californian whose family nurtured him in the food arts from an early age. He received the Grand Diplôme from La Varenne School in Paris and mentored with Alice Waters at Berkeley’s legendary Chez Panisse before graduating to Executive Chef of Michael’s in Santa Monica. In 1984 Jonathan made his mark in New York with the iconic Jams, which he followed up with a string of successes in New York, London and Napa Valley. Today, Jonathan is chef and owner of Barbuto in Manhattan’s West Village and Jams in 1 Hotel Central Park. In 2014, he opened Nashville restaurants, Adele’s and Bajo Sexto, with partners Howard Greenstone and Ken Levitan and is a founding partner of Nashville’s Music City Food + Wine Festival. Brezza Cucina, Jonathan’s Italian concept, opened in Atlanta’s Ponce City Market in fall 2015 and Waxman’s, Jonathan’s most recent venture, opened in San Francisco’s Ghirardelli Square in March 2016.

Jonathan is a judge on Bravo’s Recipe for Deception and has appeared on two seasons of Top Chef Masters. He works closely with many charities, including Citymeals-on-Wheels and Alex’s Lemonade Stand. He is the author of cookbooks, A Great American Cook and Italian, My Way. Jonathan currently lives in Manhattan with his wife and three children.

Howard Greenstone
Howard GreenstonePresident / Co-Founder, WaxStone Group
As President and Co-Founder of WaxStone Group Restaurant Collection, Howard Greenstone together with Chef and Restaurateur Jonathan Waxman own and operate restaurants in New York City, Nashville, Atlanta and San Francisco. Greenstone is also a strategic advisor of Marcus Samuelsson Group.

Previously, Greenstone was President and Chief Executive Officer of Rosa Mexicano restaurants, where he was a key leader in charting the restaurant group’s ambitious and strategic plans for national growth, created a proprietary series of on-site cooking classes and launched the company’s first commercial product line, RM Kitchen.

Prior, Greenstone was Vice President of Dry Dock Restaurants in Weehawken, NJ, and Director of Operations of Sfuzzi restaurants in 10 states. Greenstone began his career in restaurant hospitality and management with the Grand Hyatt in New York and Hyatt Regency in Greenwich, CT. He later served as opening general manager of Aquavit restaurant in New York City. In 2009, he was named to the Board of Directors for STREETS International. He has been a featured speaker at notable culinary events including the FOOD & WINE Classic at Aspen.

William Fougere
William FougereDirector of Operations, Bajo Sexto Tacos
William is the Director of Operations for Bajo Sexto Tacos in Nashville, Tennessee. Prior to his promotion, William was the General Manager of Adele’s, a farm to fork restaurant offering New American dishes.

Drawing from his upbringing in France, William Fougere was exposed to a culinary lifestyle at a very young age. His father was a chef and inspired him to pursue his love of cooking and passion for hospitality. Growing up, William would help his father in the kitchen and would even follow him to work on the weekends. Years later, William began his management career with Pappagallo where he worked for several years until joining Troy Associates as a Hospitality Staffing Manager. At Troy Associates, he established and oversaw new corporate businesses and contracts. William later moved to NYC to begin his career with the Fireman Hospitality Group, where he worked as manager and maître D at Trattoria Dell’arte, Redeye Grill and Bond 45. After seven years managing, William joined the growing Rosa Mexicano brand as general manager, working on-site at several different locations around the country, including New Jersey, Atlanta, Minneapolis and Miami.

In 2015, William joined former Rosa Mexicano colleague and Adele’s co-founder, Howard Greenstone, as general manager of the restaurant in Nashville. William attributes his success and longevity in the industry to working with great teams, both front and back of house. “Without great colleagues,” he says, “I would not be where I am today.”