When we think about food that tantalizes our taste buds, Chi’Lantro stands out as a prime example of culinary innovation. Founded by Jae Kim, this unique establishment brilliantly merges the flavors of Korean BBQ with the zest of Mexican cuisine. With its delicious offerings and vibrant atmosphere, Chi’Lantro has carved a niche in the food industry.
In 2016, Chi’Lantro gained national attention when it appeared on the hit television show Shark Tank. This pivotal moment not only showcased the brand to millions but also highlighted the potential of fusion cuisine. Today, as we explore the chi’lantro shark tank net worth, we’ll uncover the story behind this incredible journey and the financial success that followed.
Join me as we delve into the details of how Jae Kim transformed a humble food truck into a thriving business worth $10 million by 2025, all while embracing creativity and resilience.
| Attribute | Details |
|---|---|
| Founder | Jae Kim |
| Company Name | Chi’Lantro BBQ |
| Founded | 2010 |
| Initial Concept | Korean-Mexican fusion cuisine |
| Signature Dish | Kimchi Fries |
| Shark Tank Appearance | Season 8, Episode 8 |
| Investment Sought | $600,000 for 15% equity |
| Final Deal | $600,000 for 20% equity with Barbara Corcoran |
| Net Worth (2025) | $10 million |
| Annual Revenue (2025) | $8 million |
| Number of Locations | 13 restaurant locations |
| Employees | 53 |
| Headquarters Location | Austin, Texas |
The Genesis of Chi’Lantro
Founding Story
The journey of Chi’Lantro began with Jae Kim, who faced numerous challenges while navigating the competitive food industry. Originally from South Korea, Jae moved to the United States with big dreams but limited resources. Despite the hurdles, he found inspiration in the flavors of his childhood, leading him to experiment with the rich, smoky taste of Korean BBQ and the bold spices of Mexican fare.
This fusion was not merely a business idea; it was a reflection of Jae’s identity and experiences. He wanted to create a dining experience that resonated with diverse cultures and flavors. Thus, Chi’Lantro was born—a celebration of culinary diversity that appealed to food lovers everywhere.
Initial Launch
In 2010, Jae took the leap and launched Chi’Lantro as a food truck in Austin, Texas. This vibrant city, known for its eclectic dining scene, became the perfect backdrop for his innovative cuisine. Initially, the menu featured simple yet delectable items like Korean BBQ tacos and kimchi fries, which quickly garnered attention.
Customer reception was overwhelmingly positive. People were intrigued by the unique flavors, and word began to spread. The food truck became a local favorite, which laid the groundwork for Chi’Lantro’s future growth. Jae’s commitment to quality and authenticity resonated with patrons, turning casual customers into loyal fans.
The Shark Tank Experience
Pitching to the Sharks
The opportunity to appear on Shark Tank in 2016 marked a turning point for Chi’Lantro. Jae Kim prepared meticulously for his pitch, asking for $600,000 in exchange for 15% equity in his business. He presented Chi’Lantro’s unique selling proposition (USP): a delicious fusion that offered a fresh take on both Korean and Mexican cuisines.
During the pitch, Jae showcased his financials, highlighting the food truck’s success and the potential for expansion. His passion and knowledge captivated the Sharks, who were eager to explore the innovative concept.
The Deal
In a surprising twist, Barbara Corcoran made Jae an offer that he couldn’t refuse: a partnership that included the investment he sought. However, despite the excitement of the deal, Jae ultimately decided not to finalize it after the show. He realized that he preferred to maintain full control over his business and vision, which was a critical factor in his entrepreneurial journey.
This decision underscored Jae’s commitment to his brand and his desire to grow Chi’Lantro on his terms.
Growth Post-Shark Tank
Expansion Strategy
Following the Shark Tank exposure, Chi’Lantro experienced significant growth. Jae implemented a strategic plan to expand from a single food truck to multiple restaurant locations across Austin. He carefully selected sites that aligned with his target demographic, ensuring that each new location would thrive.
Additionally, Jae introduced catering services and diversified the menu. By adding vegetarian and gluten-free options, Chi’Lantro appealed to a broader audience, further enhancing its brand visibility.
Marketing and Brand Recognition
The impact of appearing on Shark Tank was profound. Chi’Lantro’s brand recognition soared, drawing in new customers who were eager to try the fusion cuisine they had heard about. Jae leveraged social media platforms to engage with his audience, sharing mouth-watering photos and interactive content.
Community engagement became essential to Chi’Lantro’s marketing strategy. By participating in local events and food festivals, the brand solidified its presence in the Austin food scene, fostering a loyal customer base.
Financial Overview
Current Net Worth
As of 2025, Chi’Lantro boasts an impressive net worth of approximately $10 million. This figure reflects the success of Jae Kim’s vision and the brand’s ability to adapt and thrive in a competitive market.
Revenue Streams
Chi’Lantro generates an estimated annual revenue of $8 million, driven by its multiple restaurant locations and catering services. The following table summarizes the revenue contribution from different locations:
| Location | Estimated Annual Revenue |
|---|---|
| Austin | $4 million |
| San Antonio | $2 million |
| Dallas | $1 million |
| Catering Services | $1 million |
This diverse revenue stream has enabled Chi’Lantro to maintain financial stability and continue its expansion.
Challenges and Resilience
Overcoming Obstacles
Like any successful entrepreneur, Jae faced challenges during Chi’Lantro’s expansion. Competition in the food industry was fierce, and market dynamics were constantly shifting. Adapting to changing consumer preferences and economic conditions required resilience and strategic planning.
Jae and his team worked tirelessly to differentiate Chi’Lantro from competitors, focusing on quality and customer experience.
Innovations and Adaptations
Throughout his journey, Jae demonstrated a remarkable ability to innovate. When faced with economic shifts, he adapted the business model to include delivery and takeout options, ensuring that Chi’Lantro remained accessible to customers. These innovations not only boosted sales but also solidified Chi’Lantro’s reputation as a flexible and customer-focused brand.
Future Prospects
Vision for Growth
Looking ahead, Jae Kim envisions expanding Chi’Lantro beyond Texas. His aspirations include opening restaurants in other major cities, creating a national presence for the brand. Jae believes that the unique fusion of Korean and Mexican flavors can resonate with diverse populations across the country.
Trends in the Food Industry
As the food industry continues to evolve, Jae is keenly aware of current culinary trends. The rise of plant-based diets and an increasing demand for sustainable practices are influencing his growth strategy. Chi’Lantro aims to incorporate more environmentally friendly practices and innovative menu options to meet consumer demands.
