Interview by Jonah Lee

Could you please start by telling me your name and age?

My name is Director Jeong-Kil Chae, and I am 72 years old.

Where is your hometown?

I was born in a place called Naju in Jeollanam-do.

What was your childhood like?

My childhood was so long ago that it doesn't really matter anymore. I was busy going to school.

You said you were born in Jeollanam-do. Did you grow up there?

No, I came up to Seoul when I was in high school, so I lived [in Jeollanam-do] for about 14 years.

What were your childhood dreams and future aspirations?

I directed three movies, so naturally, my childhood dream was to become a film director. I worked hard to achieve that dream and made three somewhat unconventional films before stopping.

Could you tell us about your family? How many people are in your family, and what did your parents do for a living?

I am a parent now, so we don’t need to talk about my parents here. They passed away decades ago. I have four daughters and eight grandchildren; that's my current family.

Now, we’ll move on to questions about Western Avenue. Could you share how your business started and why you chose Western Avenue? Why [that location] in particular?

Western Avenue is considered the heart of Koreatown. I made films in Korea, and my third film, "Hera Purple," even had a U.S. release. Unfortunately, it opened on the day of the 9/11 attacks, which disrupted my life. However, that doesn’t matter now. I make chicken like I made movies, and it’s become famous worldwide. You might not know about it, even many Koreans don’t, but if you search online or on social media, you'll quickly find out about this place. Anyway, I don't make ordinary things. My movies were like that, and my food is no different. I created a one-of-a-kind style of chicken. How should I say it? I guess you could say that it has been a huge success.

How has Western Avenue influenced your business over the past 20 years?

Western Avenue is, in some ways, a living testament to the Korean people. How should I put it? This street itself, along with Olympic Boulevard, is perhaps the most significant and unforgettable road for Koreans who came to L.A. That's how I see it. In a sense, it's the center of the Korean community.

What have been the most significant changes you've seen in Western Avenue and the Koreatown community since you started your business?

Many Koreans think of doing business only for the Korean community when they come to the United States, but I don't agree with that. 95% of my customers are non-Koreans. With the internet, everyone knows about this place. We get visitors from all 50 states and 30 countries in Europe. Only about 5% of my customers are Korean, and they mostly come from outside the area. Something I really value, even though it's a small restaurant, is maintaining the manners and etiquette that are expected when living in the U.S. Unfortunately, some Koreans aren't familiar with these cultural norms, so I’m strict about enforcing these standards.

Can you describe your relationship with other businesses and the community on Western Avenue?

Western Avenue is well-known among foreigners as part of K-Town. I didn't specifically choose this location because of the street; I chose it because I found a place I felt comfortable with. It turned out to be a good decision, as many foreigners know about K-Town, and my unique, delicious food has made this place famous. I have no regrets.

What are the positive aspects of working on Western Avenue? What brings you joy, and what challenges have you faced?

For Koreans, Western Avenue is familiar, but for foreigners, it's known as K-Town. My restaurant was initially introduced as Korean chicken, which made it easier to attract customers. I take pride in promoting the idea that Korean chicken is the best, and I've succeeded in that. The business has gained a lot of attention, so I have no regrets about choosing this location.

What role does your business play in the community, and how do you support your customers?

I don't do anything special to give back to the community, but I prioritize promoting Korean chicken and ensuring that it has a good reputation among foreigners.

What do you want people to know about you and your business?

My life story is well known on the internet, so many people come from all over the world to visit. I’ve lived a tumultuous life, so I really want to share this with young people. Life only comes around once, and it’s far too short. That’s why I hope they don’t get too caught up in money or success and instead live a joyful life. I always tell my customers, even foreign visitors, the same thing: to enjoy life and not to be afraid.

What do you think the future holds for you and your business in 10 years?

If I were younger, I could have opened 50,000 stores in the U.S. Many people ask for franchises, but I don't do it because I'm too old and it's too stressful. However, I think things will change a lot in the next few years.

Can you share a memorable moment or story from your time working here?

People love my chicken, and I'm not boasting. I'm just telling the truth. Almost 100% of my customers acknowledge that this is a unique taste that you can't find anywhere else. Koreans need to understand that it's not enough just to think Korean chicken is the best. While my chicken is Korean, it's different from what's sold in Korea. It's a unique style known worldwide. If you look online, you'll see that this place is highly rated. I tell young people to work hard and not fear success or failure. You only get one life, so enjoy every moment. I always tell my customers to be happy and enjoy life. For the past six years, I've run this place without any employees, handling everything myself. Nothing is impossible, and I hope young people see my example and feel encouraged to take on challenges.

Finally, I personally want to ask, since you were a film director and made three films, what was the hardest thing or biggest regret about opening a chicken restaurant? Or, on the contrary, what brought you the most joy?

Making those three films completely ruined my life. You could say I hit rock bottom. I thought my life was over. For years, I even considered taking my own life. But then I realized that life is short, and there's no need to be upset about losing money and people leaving due to it. Eventually, I concluded that I was happier and freer being on my own. I never learned to cook. 

I’m not a chef. I’m really not a chef. But I thought, Why not create a chicken dish that’s like a work of art, something one-of-a-kind in this world? That’s how I developed this flavor. And you know what? When you put in all your heart, use the best ingredients, and give it your all, people quickly notice. That’s how success comes. That’s my number one belief. I want to tell the younger generation, my juniors, to face life without fear and with a spirit of challenge. I wear an apron, work in the kitchen, serve in the dining area, handle packaging, work the cash register, and even unload deliveries. I do it all by myself. What that shows me is that nothing is impossible in this world. For the kind of revenue we generate, you’d typically need 5–10 people — Koreans or other nationalities working together. But I handle it all on my own. I’m not saying this to brag but to say there’s no need to be afraid. Nothing is unachievable in this life.

I’m putting all my strength into wrapping up what’s left of my life. The most valuable thing to me is time — whether I die tonight, tomorrow, or however much time I have left. That’s my only real fear. Making money? I’ve moved past that; it’s no longer important to me. I don’t even worry about that anymore. What I want to say to young people is this: If you challenge yourself with all your might, there’s nothing to be ashamed of. For example, someone like me, wearing an apron and working in the kitchen, doesn't need to think, What university did I graduate from? What was my major? Is this the only kind of work I should be doing? Life doesn’t always follow the “right” path we think it should. If you adapt to the circumstances, good outcomes will come your way. That’s my final message.