Press Release January 16th, 2024

Startup Guru Chang Youngseung Transforms into “Chef Jang” to Create a True ‘Family’ at Epikar

- “We Eat Home-Cooked Meals Here”: A Unique Workplace Perk Captivating the MZ Generation​
- Epikar CSO Personally Cooks Full-Course Lunches for Employees​

​ By Bae Woo-geun | January 16, 2024 | Sports Seoul

In today’s world, the best company perk is often thought to be a high salary. But that’s not everything—especially for the MZ (Millennial + Gen Z) generation. Remote work, flexible hours, and unlimited paid leave are increasingly appealing. In an era of high inflation, free or subsidized meals at the office are also a major draw.​​

​ ​ But what if the lunch perk wasn't just a free meal—but a full, hearty, home-cooked feast prepared by your company’s Chief Strategy Officer?​​

​ ​ At Epikar, a company leading the digital transformation of automotive sales and distribution, CSO Chang Youngseung has taken employee welfare to the next level by personally preparing meals for the team.

“Chef Jang” and the In-House Epikar Kitchen Gaining a Following

hang Youngseung, known affectionately as “Chef Jang,” has been cooking lunch every Monday and Thursday since November 2023 for the entire Epikar staff.​​

​ ​ The meals are far from basic or processed. Dishes have included Michelin-quality braised pork belly rice bowls (dongpayuk), oyster rice soup, kimchi stew loaded with radish, spinach potato gratin, kimchi with boiled pork slices, samgyetang (ginseng chicken soup), and spicy pollack stew. Most meals are made with seasonal ingredients and visually impressive.​​

​ ​ Word of “Chef Jang’s Table” has spread even beyond Epikar. Once a month, he invites employees from other startups in the building to join for lunch and foster friendly networking.​

​

A Dining Space That Builds a Real Sense of “Family”

Last October, Epikar moved into a new five-story headquarters in Nonhyeon-dong, Seoul. From the beginning, the first floor was designed as a dining area where people could eat and talk casually.​​

​ ​ There was a reason behind this. The new office location extended some employees' commutes by up to an hour. Feeling concerned, CSO Chang promised, “Once we move, I’ll cook you great food,” and has been keeping that promise ever since.​​

​ ​ Epikar employee Sohn Eoksu shared, “As someone living alone away from home, having a hot homemade meal from the CSO feels like eating my mom’s cooking every day.” Another employee, Choi Junhong, added, “Seeing the CSO personally prepare food for the team shows what a truly horizontal company culture looks like.”​​

​ ​ The Epikar kitchen occasionally opens for dinner, hosting events where investors, business partners, and collaborators are invited for a meal and drinks. “There’s something special about these dinners that makes guests really enjoy them,” said Chang.​​

​ ​ There’s also a practical side: hosting meals internally has cut expenses. CEO Han Bosuk noted, “Over the past four months, our corporate card usage has been reduced by half.” For a startup needing to conserve resources while impressing investors, it’s a win-win.​

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A Startup Guru in the Kitchen​

CSO Chang arrives at the office at 7 a.m. to prep lunch before starting his regular duties at 9. Seeing him cook inspires younger employees to help with cooking or cleaning up. In the truest sense, they’ve become a “family” (食口—literally ‘mouths to feed’).​​

​ ​ Though now known for his home cooking, Chang is a widely respected figure in Korea’s startup and software scenes. He founded Nanum Technology in 1990, marking him as a first-generation venture entrepreneur. He later served as CEO of Doremi Records and Candle Media, before leading the Seoul Business Agency (SBA, now Seoul Business Hub) from 2018 to 2021.​​

​ ​ After retiring from SBA, he gained attention by working as an intern at three different startups over two years—just like Robert De Niro in the movie The Intern.​​

​ ​ He eventually joined Epikar as CSO in June 2023. “Cooking early in the morning can be tiring,” he admitted with a smile, “but seeing the employees enjoy the food keeps me going. I want to share all my knowledge at Epikar and support the team so they can perform their best in a great environment.”​