Third-Generation Heirs Fast-Tracked to Lead Korea’s Food Companies
Creatrip Team
4 months ago
Major South Korean food firms promoted third-generation family members into senior roles in year-end 2026 appointments to boost global expansion. Samyang promoted 1994-born Jeon Byung-woo to executive director after he led the "buldak" (spicy chicken noodle) global project and helped build a China plant. SPC elevated brothers Heo Jin-su and Heo Hee-su to vice president and president respectively for their roles in Paris Baguette’s overseas growth and digital/brand renewal. Other groups—Orion, Nongshim, CJ, Maeil, Ottogi, and Dongwon—have similarly advanced or trained heirs through on-the-job rotations rather than instant executive appointments, emphasizing practical experience in overseas strategy, production, and new-product development. The trend reflects an industry push for younger, digitally savvy leaders to accelerate international growth amid slowing domestic demand and fast-changing consumer tastes; experts say these moves are more than succession—they aim for a decade-long organizational transformation.
