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SharEat
Our story

We didn't start as a restaurant.
We started with meat.

SharEat is the result of five years of obsession with where samgyupsal really begins: the cut, the timpla, and the table where everyone ends up sharing.

1
Pre-2022

It started with meat

SharEat began as a retail and wholesale meat supplier. Cuts of pork and beef moved daily to local grills and home kitchens.

2
2022

The first restaurant

Five years of meat expertise became a kitchen. The Lipa flagship opened on Calle Arzobispado, San Carlos — the first place where the sharelebration concept met the grill.

3
2023

South to Davao

Mindanao gets its own SharEat. The Davao branch opened in Matina-Aplaya, bringing unli samgyupsal to the south.

4
2024

Two branches in one year

Banay-Banay opened as a quick-service kiosk along JP Laurel Highway. Malvar followed with a VIP karaoke room — built for the bigger sharelebrations.

5
2025

Catering and K-Streat

We took SharEat to events with full catering, and launched K-Streat — our Korean street-food trailer at San Francisco Night Market with the 10-yen coin pancake.

SharEat icon mark
The mark

Every part of the logo means something.

  • The S in the middle is the fire and the table — the heat that brings people together and the place where they gather.

  • The red dots are people sharelebrating — guests circling the grill.

  • The three grill bars honor the three original founders who built the foundation.

  • The circle is the grill pan — and stands for inclusivity. Everyone has a seat at this table.

  • The four trigrams around the badge come from the Korean flag (taegukgi) — heaven, earth, water, fire — honoring samgyupsal's Korean origin.

Today

Run by Ian and Lorie Jane — partners in business and in life.

Today SharEat is operated by Ian Lalusin and Lorie Jane Mahinay alongside the team they've built across four branches. What started as a meat-supplier partnership grew into a chain of restaurants — and somewhere along the way, the founders also said "I do."

Different roles, same obsession: the cut of the meat, the recipe of the timpla, and the moment a friend group sits down at a hot grill and the night begins.