John trained as a butcher at his family’s hotel and restaurant in the Charollais region of France, which is known for producing some of that country’s finest beef. The joy that John took in his work, selling New York’s top restaurants the finest cuts of meat, was evident in the strong relationships the company developed under his sales leadership.

By joining forces with New York’s Butcher, George was able to add another layer of super star chefs, counting among them Tom Colicchio, Jean-Georges Vongerichten, Alfred Portale and Terrance Brennan. Today DeBragga is selling top quality meats to New York’s hottest spots like David Chang’s Ssam Momofuko Bar and Tao among others. Great restaurants, great meats.

Today, the owner‘s son seeks to continue this legacy in the modern era. Soon’s Butcher was started to provide the convenience of online butchery and online grocery shopping for quality meats, fresh seafood, fresh fruits & vegetables, ready-to-cook & ready-to-eat options to those who appreciate efficient, satisfying & quality meat marinated with fresh ingredients at the convenience of a click.

John trained as a butcher at his family’s hotel and restaurant in the Charollais region of France, which is known for producing some of that country’s finest beef. The joy that John took in his work, selling New York’s top restaurants the finest cuts of meat, was evident in the strong relationships the company developed under his sales leadership.

The joy that John took in his work, selling New York’s top restaurants the finest cuts of meat, was evident in the strong relationships the company developed under his sales leadership.