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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Pauline (left) and Olivia (right)

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Roadshow Or Small Rotation

We met our buyer at Expo West (Think Super Bowl for the Food & Beverage industry where retailers and manufacturers meet up. Super worth doing if you are in CPG. We even landed our 1st TV interview).

After Expo West, we sent more samples to the office and began negotiations for placement. We were offered two ways of being at Costco:

Roadshow

  • 4 days of selling on consignment. We could control costs by using our own people and decide the volume of product we wanted to bring in.
  • Typically, this is how small brands enter Costco. If it does well, you are offered a rotation. If you don’t do well, then it’s really hard to get into the regular set.

Small Rotation

  • We started with a number of stores and the item is part of the regular set.
  • This is harder to secure because Costco is paying for the inventory and the buyer has to believe in your product.

In both situations, it is critical that Twrl Milk Tea sells well and ideally sells out. Why is this important?

It proves to the Costco Buyer that there is a market for our better-for-you plant-based milk teas. More importantly, companies owned by Asian American small business owners like ours are proven to be great partners worth investing time in and onboarding.

Reasons For Opting for Small Rotation

After a few weeks of due diligence on our end, we decided to go with a small rotation. Our reasons were simple:

  • Our manufacturer could produce the volumes needed and in the time we needed. Not always the case in this crazy supply chain. We are made in the USA so it makes a huge difference in our speed for delivery.
  • We could handle the financial obligations to fund the inventory. It’s a lot of money upfront so it’s not a light decision for a smaller company like ours. And, there is still a chance you can be sitting on inventory if it does not sell through.
  • We are committed to Costco and wanted to be part of the regular set and did not want to take the chance that with Roadshow which is only 4 days could be a bust due to so many variables that we may not be able to control.
  • We love Costco ourselves and shop there regularly so we saw our consumers there! Did you know the typical Costco shopper is 35-44 years old, an Asian female making $125,000 and the average trip is $114?!

Roadshow which is only 4 days could be a bust due to so many variables that we may not be able to control.

-Olivia Chen

Decisions, Decisions, Decisions

What flavor to sell?

Out of our 3 flavors, we selected Taiwan-Style Black Milk Tea to launch because it’s one of our best sellers and our Taiwan-Style Black Milk Tea flavor is really unique. Our single-origin loose-leaf black tea is a one-of-a-kind varietal, sourced from a small multi-generational family farm on a misty slope, fed by sweet mountain spring water.

Our tea flavor, aroma, and health benefits are un-parallel to anything on the market. We use pea milk and lightly sweetened our teas with organic agave so our tea flavors really come through. Only 45 calories & 6g of sugar per can.

What would the packaging look like?

Packaging design and sourcing begin for Costco. Luckily for us, Pauline Ang is a seasoned graphic design guru (with 15+ years in the food and beverage packaging for Fortune 500 companies) and designs all our packaging in-house so we could save costs and time here!

How to onboard?

Mountains of paperwork for our two-person team begin. We didn’t use a broker and did everything ourselves. Yes, a broker would have been so incredibly helpful to answer all the questions that we didn’t know the answers to and definitely would have saved us some headaches.

Big Takeaways

  • Don’t be afraid to chase the account you want to be in. Don’t be shy about sharing your vision of where you see the company. Special thanks to Ryan Sung of Honolulu Cookie Company and Vincent Kitirattragarn of Dang Foods for talking to us about their journey with Costco and encouraging us to go for it.
  • It can be done without a broker but not without headaches and some huge learning curves and we did make some mistakes along the way.
  • Have an advocate. We have been super lucky that our buyer has been so incredible to work with and it’s important to have such an advocate in the company. Cannot over-emphasize this enough!
  • Your team matters. Grateful to share this journey with Pauline Ang who is such an amazing friend and business partner. We are two moms that love Milk Tea and simply wanted to make milk tea —a quintessential Asian drink that we love—even better.

Don’t be shy about sharing your vision of where you see the company.

-Olivia chen

Connect with Olivia and Pauline

Your support would mean the world to our small business and the small family farms that use sustainable practices for a tea that’s better for you, and better for the planet. Follow our journey: Instagram, Facebook, TikTok, Twitter

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