Chi’lantro Korean BBQ Update | Shark Tank Season 8

Jae Kim spotted an opportunity to create something new by combining Korean and Mexican flavors. His signature dish, Kimchi fries, quickly gained a loyal fan base and helped him expand Chi’Lantro from one food truck to multiple locations. Now, Jae is looking for a shark’s investment to take his fusion concept nationwide. Will the sharks see the potential in his unique approach? Let’s dive into our Chi’Lantro update and pitch recap to find out.

If you’re short on time, here’s a quick overview of what happened to Chi’Lantro after Shark Tank.

Jae appeared on Shark Tank Season 8 to pitch his Korean and Mexican fusion-inspired BBQ, Chi’Lantro. He was seeking $600,000 for 15% equity. After his pitch, he made a deal with Barbara Corcoran for $600,000 for 20% equity.

In terms of a Chi’Lantro update, the company has enhanced its customer experience and expanded to 13 locations. Chi’Lantro now generates annual revenues between $14 and $17 million.

Shark	Result
Barbara Corcoran	Accepted offer of $600,000 for 20% equity
Chris Sacca	No offer
Lori Greiner	No offer
Mark Cuban	No offer
Kevin O’Leary	No offer

Shark Tank Chi’lantro Pitch

• Entrepreneur: Jae Kim
• Business: Korean and Mexican fusion-inspired BBQ
• Ask: $600,000 for 15% equity
• Result: $600,000 for 20% equity
• Shark: Barbara Corcoran

Jae kicked off his pitch by sharing how he started Chi’Lantro BBQ with just one food truck after a failed attempt at running a coffee shop.

Now, he was looking for an investment to help grow his successful restaurant and catering business even further.

Chi’Lantro is a fusion of traditional Korean barbecue with American and Mexican influences.

The brand’s signature dish is its Kimchi fries, but it also offers a range of other dishes, such as spicy Korean barbecue, crispy wings, and fries.

Customers can fully customize their meals using a Subway-style ordering system, choosing their spice level and toppings.

What sets Chi’Lantro apart is its broad appeal—it caters to both those who love bold, spicy flavors and those who prefer something milder.

With several locations in Austin, Texas, it draws adventurous foodies who want something new and exciting.

The customizable menu delivers a dining experience that blends the richness of Korean and American cuisine.

When Jae appeared on Shark Tank, he had already expanded his business from one food truck to multiple trucks.

He also had three restaurant locations and had pulled in $4.7 million in sales the previous year.

Kevin O’Leary praised the food, saying he could see why it was such a hit. He then asked for a breakdown of the numbers.

Jae explained that the food trucks generated $400,000 in sales. Each restaurant brought in between $1 and $1.5 million.

While the business had grown significantly, Jae said he needed additional funding to keep expanding.

As part of his pitch, Jae invited Chris Sacca to make a Korean bowl, which Chris eagerly did.

Jae then served the other sharks, and they all enjoyed the food—especially the Kimchi fries.

The sharks admired Jae’s journey, calling it a great example of the American dream. But not everyone was ready to invest.

Chris Sacca loved the food but didn’t share Jae’s vision for the future, so he exited the negotiations.

Kevin O’Leary, having had bad experiences with restaurant investments, also declined.

Mark Cuban admired Jae’s success but said restaurants weren’t his area of interest, and Lori Greiner didn’t feel the business was the right fit for her either.

Barbara Corcoran, however, was impressed. Drawing on her experience scaling Tom and Chee to over $50 million in sales, she offered Jae $600,000 for 30% equity.

Jae countered with 20% equity, and Barbara agreed.

With a deal in hand, let’s get a Chi’Lantro update to see how Jae is doing.

Shark Tank Chi’Lantro Update

Our Chi’Lantro update found that the deal with Barbara Corcoran fell through.

Nevertheless, the company experienced a major media boost due to its Shark Tank exposure.

In a 2018 interview, Jae shared that Chi’Lantro had been growing at a steady 20% each year.

One key change he implemented was going cashless, allowing staff to spend more time connecting with customers.

This focus on the customer experience, along with a unique menu, has been a major factor in the company’s rapid growth.

In 2020, our Chi’Lantro update found that Jae introduced neighborhood pop-ups, bringing food trucks into local communities to serve customers while following safety protocols.

By October 2022, Chi’Lantro had opened its 10th location, and in the spring of 2023, its 11th restaurant opened in Houston.

In addition to expanding its restaurants, Chi’Lantro now offers catering, runs a fleet of food trucks, and partners with delivery services like DoorDash, Uber Eats, and Postmates.

Our research into the Chi’Lantro update revealed that the company has grown to 13 locations, with annual revenues between $14 million and $17 million.

However, they are on track to reach their goal of 15 locations and plan to expand beyond Texas.

At the time of writing, Chi’Lantro now serves more than 200,000 orders of Kimchi fries every year.

Further, the brand engages with its community through events like Austin’s Blues on the Green and shares everything from meal ideas to custom playlists on social media.

With Jae’s journey from running a single food truck to managing a thriving restaurant chain, we can call this Chi’Lantro update a success.

For more on Shark Tank Season 8 Episode 8, be sure to check out:

• Milk Snob Cover Update
• Jack’s Stands & Marketplaces Update
• Toor Lockbox Update

Before you go, check out our Shark Tank Season 8 page for more updates.