Promoted to Senior Executive Director in Just 7 Years... Food Industry Places Third-Generation Owners at the Forefront

Samyang, SPC, and Other Food Companies Place Third-Generation Owners at the Forefront in 2026 Personnel Changes
Third-Generation Leaders Promoted for Achievements in Buldak’s Global Growth and Paris Baguette’s Overseas Expansion
Jeon Byungwoo, Hur J

This year, major domestic food companies have promoted third-generation owner family members to key executive positions through their regular year-end personnel appointments, placing them at the forefront of management. With K-food gaining popularity in overseas markets, these companies are accelerating their global expansion by introducing younger leadership through a generational shift.

According to the food industry on November 18, the main keyword for this year’s executive appointments is “taking center stage.” Samyang Round Square promoted Jeon Byungwoo, Chief Operating Officer (COO) and Executive Director of Samyang Foods, to Senior Executive Director, placing the third-generation owner in a leading management role.

Born in 1994, Jeon is the eldest son of Kim Jeongsu, Vice Chairman of Samyang Foods, and the eldest grandson of the late Honorary Chairman Jeon Joongyoon. Among the younger generation of executives, he has rapidly expanded his management responsibilities. After graduating from Columbia University with a degree in philosophy in 2019, he joined Samyang Foods as a manager in the Overseas Business Division. He was promoted to director the following year and to executive director in 2023, gaining broad experience in overseas strategy, business management, strategic planning, and new business development.

A Samyang Foods representative stated, “Jeon has overseen the Buldak global project and the expansion of overseas business, playing a major role in sales growth. In particular, he personally managed the establishment of the Jiaxing factory in China, laying the foundation for a global production infrastructure.” Buldak has gained widespread popularity among young consumers in the United States, Southeast Asia, and Europe, driving Samyang Foods to record-high performance.

SPC Group has also placed a third-generation owner at the core of its management in this year’s regular appointments. In the personnel announcement released last month for 2026, Chairman Hur Youngin’s eldest son, Hur Jinsu, was promoted from President to Vice Chairman, while his second son, Hur Heesu, was promoted from Executive Vice President to President. The group’s mid- to long-term strategic leadership has thus been reorganized into a two-top system between the brothers.

Vice Chairman Hur Jinsu was promoted to his new role just three years after becoming President in 2022. He has directly led the expansion of global production and logistics bases in North America and Southeast Asia, spearheading the restructuring of overseas business. His achievements include the localization strategy for Paris Baguette and the optimization of bakery production plants.

President Hur Heesu has focused on identifying future growth engines and revamping the brand. He has led organizational restructuring efforts such as new product planning and digital transformation, accelerating improvements in the group’s structure. An industry insider commented, “SPC is a company with intertwined global, franchise, and brand businesses, so the separation of roles between the third-generation siblings is very important. Their simultaneous promotions reflect a commitment to management stability and responsible leadership.”

Inside the outer packaging room of Samyang Foods Miryang Factory. Provided by Samyang Foods.

Last Year's Promotions... 'Third-Generation Management' Spreads Across the Food Industry

The generational shift gained momentum last year. This year, the industry is watching closely to see if more “fast-track third-generation” executives will be promoted in a short period of time.

In its personnel appointments last December, Orion promoted Senior Executive Director Dam Seowon, the eldest son of Chairman Dam Cheolgon and Vice Chairwoman Lee Hwakyeong, to Senior Executive Director. He joined the company in 2021 as Senior Manager of the Management Support Team, was promoted to Executive Director after just one year and five months, and then to Senior Executive Director after another two years. Dam is responsible for business strategy and new business development, coordinating the group’s mid- to long-term growth roadmap.

At Nongshim, Shin Sangryeol, the eldest son of Chairman Shin Dongwon and head of the Future Business Office, was promoted to Senior Executive Director at the end of last year. Born in 1993, Shin joined the company as a staff member in 2019 and was rapidly promoted to Executive Director in 2022. He is leading Nongshim’s “Next Shin Ramyeon” strategy by researching future food technologies and developing alternative foods. His elder sister, Executive Director Shin Sujeong, was also promoted last year, taking charge of product marketing. She has boosted performance with the juice brand “Welch’s” and is expanding collaboration with global food companies.

CJ Group has also seen changes. Lee Sunho, the eldest son of Chairman Lee Jayhyun and head of the Food Growth Promotion Office at CJ CheilJedang, returned to the holding company in August to lead the newly established Future Planning Office. This marks his return to the holding company after six years, where he will oversee the group’s growth strategy.

At Maeil Dairies, Kim Oyoung, the eldest son of Chairman Kim Jeongwan, was promoted to Senior Executive Director in April last year. He has strengthened the management foundation by focusing on production and logistics innovation and is committed to enhancing ESG management through eco-friendly packaging and expanding the organic product line.

Third-Generation Leaders Start from the Field... A New Approach to Training

This year, a notable trend in the food industry is the strengthening of practical, hands-on management training for third-generation owners. Unlike in the past, when new hires from owner families would immediately become executives, there is now a growing emphasis on gaining experience in operational teams before joining management-a “field-based management training” approach.

At Ottogi, Ham Yoonsik, the eldest son of Chairman Ham Youngjun, works in the Marketing Department, handling sauces and frozen/refrigerated products, and is gaining hands-on experience in product strategy, planning, and distribution alongside staff. He is building management acumen by going through all stages of product concept development, consumer big data analysis, and channel strategy. Born in 1991, he joined as a staff member in 2021 and later served as Deputy General Manager in business management.

Kim Dongchan, grandson of Honorary Chairman Kim Jaecheol of Dongwon Group and eldest son of Chairman Kim Namjung, also chose a field-based approach. He joined Dongwon Industries as a new employee through open recruitment at the end of last year and is currently working in the Marine and Fisheries Division. He is learning core business structures firsthand, such as vessel operations and global seafood supply chain management.

The food industry faces a variety of challenges, including slowing domestic market growth, intensified competition to expand overseas, and the strengthening of health and eco-friendly trends. On top of this, consumer trends led by younger generations are changing much faster than in the past. In this environment, food companies’ decision to put third-generation owners at the forefront reflects expectations for young leadership characterized by “agility in execution” and “digital savvy.”

Suh Yonggu, professor at Sookmyung Women’s University, stated, “The 2026 executive appointments in the food industry are not just a simple generational change, but rather a structural transformation looking ahead to the next ten years. The management performance of third-generation owners will determine the global competitiveness of each group.”