After two decades working as a chef in Michelin-starred kitchens across San Francisco, New York, and Asia, John Becker has shifted his focus from the past to the butcher block. Now based in Bali, John is the founder of JONO’s, a premium butcher and charcuterie studio dedicated to quality, sustainability, and craftsmanship.

Rooted in deep culinary experience, John brings a chef’s sensibility to his work, creating meats and cured products that are bold in flavor, globally inspired, and grounded in tradition. At JONO’s, he works with heritage breed animals like black pork and partners with ethical local farms across Indonesia, ensuring traceability and integrity in every cut.

With a passion for whole-animal butchery and time-tested techniques, John sees his craft as “an old world tradition through a new world lens.” His conscious approach to meat, from sourcing to final flavor, reflects a new standard of butchery that respects both ingredient and origin.

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