Our Story

Chef John Berryhill

It all started in 1995, when Chef John Berryhill cooked his very first strip of Berryhill Bacon.

As one of Boise’s most respected chefs, John built a reputation for bold flavors and genuine hospitality. Named among the Best Chefs of America in 2013, his recipes have been featured in international publications, and he’s spent years cooking on television and for world-class brands like Bosch, Thermador, and Gaggenau.

From Fine Dining to a Love of Bacon

Berryhill Restaurant, founded in 1995, became one of Boise’s most beloved fine dining destinations. For two decades, locals still talk about dishes like his Sizzled Shrimp, Tomato Ravioli, and Bacon-Kurobuta Étouffée. After 20 incredible years, John decided it was time to focus on what mattered most—family—and closed the restaurant in 2017 to start a new chapter.

That next chapter? BACON Boise.

Opened in 2011, BACON started as a small café tucked inside one of Berryhill’s old banquet rooms. Open 8am-2pm, it marked a complete lifestyle shift—from late-night fine dining to early mornings, brunch crowds, and a lighter, brighter kind of hospitality. What began as a tiny three-person café quickly grew into a Boise favorite—now serving over 100,000 guests a year and featured on Travel Channel’s Bacon Paradise 2, Food & Wine Magazine, and FSR Magazine.

Bacon, Perfected and Delivered

By 2021, customers from across the country were asking how they could get BACON Boise’s signature Berryhill Bacon at home. So, we made it happen.

Today, Berryhill Bacon is the same perfectly cooked bacon served in the restaurant—now shipped straight to your door. It’s meaty, crispy, and handcrafted in small batches with the same care Chef Berryhill has brought to every plate for 30 years.

Each Bacon Bag is made with care—so that when you open it, you’re not just tasting great bacon, you’re tasting a piece of Boise’s food story. Whether it’s breakfast with family, on-the-go snacks, or gifts for friends, Berryhill Bacon brings that same local flavor and hospitality to happy customers everywhere.

But after all these years, one thing hasn’t changed. It’s not about the praise. It’s not about the numbers. And it’s not even about the bacon. It’s about the people. That’s why we say: We don’t serve bacon. We serve people, bacon.

We look forward to serving you, bacon. 

— John, Gibson & the Berryhill Bacon Team