Annie Chun, who grew up in South Korea, already has one successful business under her belt. Now, she’s building her second one with just one ingredient: seaweed.
When Chun came to San Francisco in the late 1970s, she ended up in the food business, starting like so many other food entrepreneurs—at the farmer’s market. In the early 90s, she hit the local markets with her Asian-inspired sauces. In 2009, she and husband Steve Broad, who is also her trusty business partner, sold that first venture, Annie’s Chun’s foods to CJ’s, a South Korean company, after reportedly reaching $15 million in annual sales.