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Jon Haener is the Culinary Director of Butcher’s Union Hospitality in Grand Rapids, Michigan, where he leads the culinary teams of three of the city’s most popular dining destinations: Butcher’s Union, Gin Gin’s, and O’Tooles Public House. With a career spanning over a decade in nationally recognized kitchens, Haener brings a rare combination of creative talent and operational discipline to the Midwest dining scene.
Before returning to Michigan, Haener cut his teeth in some of the country's most competitive culinary markets. He played pivotal roles with acclaimed groups like NOHO Hospitality in New York, where he worked for James Beard Award-winner Andrew Carmellini at the Shinola Hotel in Detroit, and with One Off Hospitality in Chicago, helping launch the celebrated Nico Osteria under Erling Wu-Bower. His work has ranged from intimate fine dining to executing large-scale events for up to 12,000 guests, including Lollapalooza and the James Beard Awards VIP Dinner.
Haener is a graduate of the Culinary Institute of America (A.O.S. Culinary Arts) and Kendall College (B.S. Hospitality Management). Whether refining a seasonal menu or streamlining a multi-restaurant operation, he brings a hands-on, collaborative approach rooted in excellence, consistency, and hospitality at its core.
Jon Haener is the Culinary Director of Butcher’s Union Hospitality in Grand Rapids, Michigan, where he leads the culinary teams of three of the city’s most popular dining destinations: Butcher’s Union, Gin Gin’s, and O’Tooles Public House. With a career spanning over a decade in nationally recognized kitchens, Haener brings a rare combination of creative talent and operational discipline to the Midwest dining scene.
Before returning to Michigan, Haener cut his teeth in some of the country's most competitive culinary markets. He played pivotal roles with acclaimed groups like NOHO Hospitality in New York, where he worked for James Beard Award-winner Andrew Carmellini at the Shinola Hotel in Detroit, and with One Off Hospitality in Chicago, helping launch the celebrated Nico Osteria under Erling Wu-Bower. His work has ranged from intimate fine dining to executing large-scale events for up to 12,000 guests, including Lollapalooza and the James Beard Awards VIP Dinner.
Haener is a graduate of the Culinary Institute of America (A.O.S. Culinary Arts) and Kendall College (B.S. Hospitality Management). Whether refining a seasonal menu or streamlining a multi-restaurant operation, he brings a hands-on, collaborative approach rooted in excellence, consistency, and hospitality at its core.