Stories

August 4, 2023

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Erik Sun is a lot of things. More than a businessman, he is a spearfisher, hunter, chef, and now farmer of the finest meats.

Erik is part of restaurants Bestia and Bavel located in Los Angeles, head chef of Intercrew in Koreatown, and 2 more restaurants in San Francisco. The focuses of the restaurants are fun, vibrant vibes with original recipes and unique takes on food.

He is also the founder of Pursuit Farms, perhaps the most interesting of his ventures yet. What started off originally as direct purchasing at the Japanese Auctions to import Wagyu Beef has transformed into a full farm that will support his most anticipated Asian BBQ with Mangalitsa Pork (think Iberico, but even bigger and more dynamic), and fat-tail sheep (so legendary, the first three US Presidents had flocks of these sheep).  

When it comes to ingredients, Erik only chooses or raises the best. 

And to make his pursuit of food even more delicious, he recently launched his new business, XXHEAT – a high-quality seasoning powder to take your food to the next level.

He learned some of the ingredients of this powder from a master chef from Sichuan and decided to blend 5 different chilies and 2 of the highest quality Sichuan peppercorns available in all of Asia.

ERIK AND HIS LOVE FOR SPEARFISHING

Erik Sun grew up in Orange County, California, where he discovered his deep passion for spearfishing and the ocean’s treasures.

What started as a personal hobby soon became a business venture, as he began making spearguns in South Africa and connecting with fellow underwater hunters worldwide. Erik’s love for spearfishing allowed him to experience the physical and mental aspects of diving in a single breath, with each day on the water offering new adventures.

His inspiring story showcases how pursuing one’s passion can lead to remarkable achievements and a lasting impact on a global community.

CONNECTIONS MADE OVER FOOD

Erik Sun’s journey into the food business began with a memorable encounter at a renowned Los Angeles restaurant helmed by the esteemed Italian chef, Gino Angelini. Captivated by the exceptional dining experience and the sommelier’s generous pouring of wine, Erik felt compelled to reciprocate the hospitality in his own unique way.

Determined to express his gratitude, Erik made a bold promise to the sommelier: “I’m going to bring you some fish.” With that, he embarked on a mission to deliver an assortment of seafood delicacies, including lobster, scallops, scorpionfish, and octopus.

When he presented the bountiful catch to the sommelier, the sommelier said, “Show up for dinner tomorrow.” Erik told him that those were for him but the sommelier insisted on inviting him over saying, “If you don’t show up for dinner, you’re never allowed back here.” He prepared an extraordinary feast using the ingredients Erik had brought and they have been friends ever since.

The sommelier turned out to be Ori Menashe. And when Ori expressed his desire to open his own restaurant, Erik was the first to pledge his support, eventually becoming a partner of Bestia Restaurant, and occasionally cooking there.

CHALLENGES THAT ERIK FACED

Erik encountered a lot of challenges while establishing his businesses, particularly in the demanding landscape of San Francisco. The process of obtaining permits and navigating the intricacies of building regulations proved to be a daunting task. The estimates provided by architects and project managers fell significantly short of the actual time required to transform a small coffee shop into a larger restaurant.

To compound matters, the unexpected arrival of the COVID-19 pandemic brought construction to a grinding halt, and Erik dealt with some fraudulent contractors. Shifting his focus away from construction woes, he channeled his energy into enhancing the customer’s journey and creating memorable dining moments.

ABOUT XXHEAT SEASONING

XXHEAT is Erik’s latest venture, introducing a distinctive blend of seasonings that promises to elevate the flavor profiles of various dishes, particularly when used on the grill. The inspiration for this unique blend came from Erik’s desire to infuse meats, including Sichuan fried chicken, with boldness and aromatic richness. The reception of XXHEAT has been overwhelmingly positive, with its captivating fragrance and exceptional taste capturing the attention of culinary enthusiasts.

Erik uses XXHEAT on 烧烤, the Chinese term for barbecue skewers. Unlike many alternatives that offer one-dimensional flavors, XXHEAT boasts a blend of the top two peppercorns and a harmonious combination of five blended chilies.

ERIK’S ADVICE TO FELLOW HUSTLERS WHO WANT TO START A BUSINESS

  1. Start and figure it out – There’s always going to be naysayers but if you believe in it, give it a shot and live with no regrets. Problems will come? Figure them out. Not starting is a worse problem. It’d be like playing poker and never playing a hand, just losing your ante every round.
  1. Research and Development – For me, eating is my “research” and then getting back to the kitchen is the “development.” Try all the top that’s available in your sector and figure out how to make it better.
  1. Customer Service – Focus on your customers and when you get negative feedback, do your best to fix it. At one point, we had a lot of shipping issues and UPS / Covid-related delays. Turning a bad situation into good is powerful and having people who rave about your company/service will keep you in business.

CONNECT WITH ERIK

Pursuit Farms Website: pursuitfarms.com

Pursuit of Food Website: thepursuitoffood.com

XXHEAT Website: xxheat.com

Instagram: @pursuitoffood @pursuitfarms @xxheatofficial

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From the Boardroom to the Comedy Club

Julie Kim didn’t begin her career in comedy—she initially followed the stereotypically ‘Asian’ path of stable jobs in academia and office work. Born and raised in Toronto to a Korean immigrant family, her upbringing took place in a tight-knit, two-bedroom apartment above her family’s grocery store. “At one point, there were seven people in the apartment,” she recalls. “And for a solid six or seven years, I slept on the pull-out sofa bed in the living room.”

With multiple degrees under her belt—including a Master’s and two attempts at a PhD—she straddled the worlds of business, education, and motherhood. Amidst the hustle and bustle, there remained a silent passion in her for a creative life. “At first, I wanted to speak well to stand out among a sea of old white men in boardrooms,” she says. “I also wanted to do a difficult, admirable thing. It was a checkbox.”

Julie Kim | Comedian

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Julie didn’t quit everything overnight to pursue comedy. She experimented with it while holding multiple stable jobs, contract roles, while also pursuing her PhD, oscillating between full and part-time focus on her studies. But passion has a way of growing, and eventually, she did what she had to—crossing what she describes as ‘a bridge between conventional pursuits and creative pursuits.’ She stepped away from academia, turned down secure opportunities, and entered a world full of uncertainty and creative risk.

However, Julie was no stranger to the industry’s harsh stereotypes. She faced mistreatment and discrimination, navigating everything from blatant racism to sexism disguised as condescension.  “One booker tried to push me out of the scene because I winced when someone tried to make me kiss him against my will,” she shares.  “A few local comics hated or resented me from the start because I didn’t ‘need’ to do comedy—as if they deserved it more because I had other options. It was a different kind of discrimination I hadn’t encountered before, but for sure it taught me to stay far, far away from the bitter ones in this industry.”

Jumping to comedy, Julie Kim’s now one of Canada’s most sought-after comedians.

Despite this, Julie pressed forward like the boss that she’s always been. “I had to learn how to produce and promote my own shows. And that built tenacity,” she says. “Now, I’m centered in my identity. My cultural identity and my confidence in it are central to much of the  success I’ve had in the past few years.”

Today, she’s one of Canada’s most sought-after comedians, performing alongside stars like Ronny Chieng, Atsuko, JR de Guzman, and more as she headlines major comedy clubs across North America. “This is the best time of my life,” she says. 

“I’m having the time of my life. But also, I’m still working on a little scarcity mentality and the feeling of constant survival mode,” she shares. “Part of me really enjoys that and part of me needs a new car and a real vacation.”

Being a Mom on the Mic

Being a mother in comedy isn’t easy—especially when constantly on the road. Julie has faced criticism from all sides: family members, fellow parents, and the weight of societal expectations. ‘I deal with it by blocking people out of my life or turning them into jokes—or both,’ she says with a laugh.

Her journey as a mother isn’t separate from her comedy—it is integral to it. “To do my work well, I need to be grounded, happy, and creative. So I try more and more to take care of myself to be those things,” she reflects. “I think it’s an accomplishment to still be writing and performing after more than a decade of true hustling. It’s taken a lot of grit, perseverance, some audacity, and foolishness.”

Julie Kim’s experience as a mother isn’t separate from her comedy career.

Julie Kim’s list of accolades is stacked: writing and producing Simu Liu’s iconic I Am Canadian monologue at the JUNO Awards, winning a 2023 Canadian Screen Award, and headlining four sold-out Just for Laughs shows in Toronto.  She’s also written for Kim’s Convenience and Run the Burbs, two shows centred around Asian Canadian families that have reached global audiences. 

As she continues to tour across North America, Julie is also working on upcoming television and film projects and producing her new podcast, Bothered. Next, she will prepare for a new 2026 tour of her solo storytelling show called ‘No One Special’ and writing her first book. 

Connect With Julie Kim

Website: https://www.juliekimcomedy.com/shows 

Podcast: https://www.juliekimcomedy.com/podcast 

Instagram: @juliekimcomedy

YouTube: @JulieKimComedy 

Facebook: Julie Kim

TikTok: @juliekimcomedy

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Jelyca Villanueva | Founder of Timeless Tones & Co. 

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A Global, Tailored Approach to Color

As she immersed herself in advanced training—including professional certification under CPLUS3 Academy, where she studied Korean, Japanese, and American color systems—Jelyca developed a deep understanding of global color theories. She also trained under Francesca Cairns in the UK and received professional training in the Cocory colorimeter, a scientific tool widely trusted in Korea.

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Connect with Jelyca Villanueva – Timeless Tones & Co.

Website: timelesstonesandco.com

IG: @timelesstones.andco

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