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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
- 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.
- 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.
- 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
- 5 min read
News
Tuyen Le, the owner of Tuyen’s Asian Bistro, has come a long way from her days as a server at her family’s old restaurant, Saigon Le.
Tuyen’s mother opened Saigon Le in 1992. She joined her family at the restaurant, planning to only stay for a day. But she ended up dedicating over 30 years to the establishment. Saigon Le became renowned for its unique dishes, like the little-bitty egg rolls wrapped in lettuce with a special sauce that attracted celebrities like Woody Harrelson, Cybill Shepherd, and MTV’s Jeff Buckley.
When she was working as a server in Saigon Le, Tuyen had a gambling addiction which was evident in the way she served. According to Memphis Flyer, Tuyen didn’t like being a server, but her mother forced her to be one, saying that she can’t say no to her mama.
When Tuyen decided to quit gambling, she turned to cooking. She claimed that she didn’t know she was good at it, until everything she cooked turned out to be good.
Eventually, Tuyen pursued other ventures and started a seafood restaurant named “New Orleans Seafood,” where she served crab legs, lobster, and other items, but no Asian food. However, economic challenges, exacerbated by the pandemic, led to its closure.
Customers were longing for the return of Saigon Le’s authentic Vietnamese flavors, so Tuyen opened Tuyen’s Asian Bistro. Located at 288 North Cleveland, the tiny restaurant focuses solely on Vietnamese cuisine.
Though Tuyen’s Asian Bistro may be small, it is undoubtedly big on flavors and hospitality. Tuyen ensures that every guest feels welcomed and cherished throughout their dining experience, treating them as family.
Featured Image Source: Memphis Flyer
- 2 min read
News
Tony Tulathimutte, an accomplished literary author, has established a unique side hustle that supports both his writing career and aspiring writers.
His writing workshop, Crit, held in his Brooklyn apartment, attracts eminent guest speakers and launches the careers of new authors. Renowned figures such as Jonathan Franzen, Hua Hsu, and Carmen Maria Machado have participated as guest speakers.
Tulathimutte’s success, including an O Henry award and the sale of his second novel, Rejection, inspired him to create Crit. The class tackles topics like money management for writers, which is crucial in today’s challenging writing landscape, where traditional media companies and publication venues are shrinking, and making a living as a writer is becoming increasingly difficult.
According to The Guardian, Crit accommodates nine students per session, meeting twice a week over two months and costs $800 per spot, amounting to an annual income of approximately $30,000 for Tulathimutte. To supplement his earnings, he takes up freelance writing assignments, visiting faculty positions, and currently serves as a thesis adviser at Brooklyn College.
Over the years, Crit has not only become a successful side venture but also fostered a thriving community of writers. Tulathimutte encourages alumni interaction through book swaps, parties, and a dedicated Slack channel, providing opportunities for aspiring authors to connect with potential agents or editors.
While Crit students have achieved 12 book deals to date, Tulathimutte remains humble about his role in their success. He believes many of them would have succeeded eventually, but he takes pride in offering a high-quality writing workshop that aids their growth.
Featured Image Source: The Guardian
- 2 min read
News
At just 21, Arjun Deshpande has made a significant impact on India’s pharmaceutical industry.
His entrepreneurial journey began during college when he witnessed the struggle many people faced in accessing affordable medicine. At just 16 years old, in 2018, he founded Generic Aadhaar to offer a range of low-cost generic medicines as an alternative to expensive branded drugs typically found in traditional pharmacies.
Today, Generic Aadhaar not only provides generic medicines online but also operates a network of franchises offering discounts ranging from 80% to 90%. Arjun has caught the attention of renowned industrialist and philanthropist Ratan Tata, who was deeply impressed by Arjun’s vision after listening to his inspiring TED talk. With Tata’s support and backing, Generic Aadhaar is now worth approximately Rs 500 crore or 60 million dollars.
Arjun’s remarkable achievements have been recognized both nationally and internationally, landing him on prestigious lists such as Forbes 30 Under 30 Asia and Fortune India 40 Under 40. He also received from President Droupadi Murmu, who called him as the “wonder kid of pharma” and acknowledged the company’s significant contribution to the country’s economic growth.
Looking ahead, Arjun plans to expand Generic Aadhaar’s operations to several countries and open stores in Oman, Dubai, Colombia, and Vietnam.
His inspiring journey not only motivated many young individuals to pursue entrepreneurship and create positive change, but also gave hope for millions of Indians who can now access affordable medication through Generic Aadhaar.
Featured Image Source: Generic Aadhaar
- 2 min read