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.
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.
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.
South to Davao
Mindanao gets its own SharEat. The Davao branch opened in Matina-Aplaya, bringing unli samgyupsal to the south.
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.
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.
Every part of the logo means something.
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The S in the middle is the fire and the table — the heat that brings people together and the place where they gather.
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The red dots are people sharelebrating — guests circling the grill.
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The three grill bars honor the three original founders who built the foundation.
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The circle is the grill pan — and stands for inclusivity. Everyone has a seat at this table.
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The four trigrams around the badge come from the Korean flag (taegukgi) — heaven, earth, water, fire — honoring samgyupsal's Korean origin.
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.