Triumphing over adversity: Two entrepreneurs face unexpected challenges while creating unique restaurants in Herriman

In 1950, North Korea invaded South Korea, plunging the entire peninsula into three years of devastating war. At least 2.5 million lost their lives, though not all were killed in battle; some simply starved to death. The parents of Herriman resident Andy Ahn were among those who almost succumbed to starvation. 

Today, all traces of war are gone, and South Korea is a bustling and modern nation. Ahn was born in Jeollabuk-do, a province known for its superior cuisine, and has always wanted to work with food and open a restaurant. 

“Growing up there, I was constantly surrounded by authentic, deeply rooted flavors,” he said. “That experience shaped my understanding of food from an early age. Over time, I developed

and refined those traditions into what is now K-COOK STATION.”

A new beginning

Though the war may be part of his heritage, it is not why Ahn left South Korea. He loves America and had wanted to live in the U.S. since childhood.

With his parents still in Korea, he arrived in 2010 and was soon operating a sushi bar in Heber City. He has spent many years working in food quality and operations within the sushi industry.

On an eventful day in 2013, his now-wife, Danielle, who knew some Korean from her time as a missionary in South Korea, happened to stop by Ahn’s restaurant for a free sushi sample and the two began talking.

“She surprised me by speaking Korean…I was honestly caught off guard, but I quickly said, ‘I’m actually looking for an English teacher. Would you be my teacher? I’ll give you free sushi every day,’” Ahn said with a chuckle. “She smiled and said yes—and that’s how everything began.”

The couple was married the next year, and Ahn kept busy with his sushi bar while his wife later graduated from law school. 

But Ahn noticed again and again that Korean food in the U.S. was limited to expensive and slow table-service restaurants. “I kept asking myself, why isn’t there a Korean restaurant that delivers both high quality and speed?” he said. “That question stayed with me for years.”

The roller coaster begins

In 2019, he created a business plan, developed a menu and recipes, and even designed a logo. The inspiration behind the restaurant’s name, K-COOK STATION, is a high-speed train in South Korea called KTX.

“The name represents fast, efficient service without compromising quality,” Ahn said. “It’s where East meets West, everyone is welcome and people connect through food. It’s your destination for Korean flavor, your final stop where you’ve truly arrived.”

In 2020, COVID derailed their plans to open, and in the next four years, there were consistent setbacks, significant delays and issues with contractors and construction.

“The journey was not easy. But we never stopped moving forward. We focused on what we could control—improving the food, refining the system and staying committed to the vision,” Ahn said. “Every challenge became part of building a stronger foundation for the business.”

In 2024, Herriman’s substantial growth, picturesque scenery and small-business opportunities immediately distinguished it as a location. “We were looking for a city that felt modern, growing and full of potential,” Ahn said. “At the same time, the people here are warm and welcoming. It has a rare balance of new energy and genuine community.”

Construction finally began, and the couple moved to Herriman from Sandy last year to be closer to K-COOK STATION, which soft-opened in December and celebrated its grand opening in February.

More than just a restaurant

“This represents years of persistence and belief in the idea,” Ahn said. “We offer original Korean food with the speed and convenience of modern quick-service dining. We focus on quality, consistency and experience.”

The food at K-COOK STATION is made fresh every day. “We aim to create something that feels both familiar and new at the same time,” Ahn said. “The most rewarding part is seeing customers enjoy the food and return with genuine excitement.”

To take advantage of promotions, discounts and loyalty rewards, the Ahns recommend downloading the restaurant’s mobile app. 

In the not-too-distant future, their goal is to grow K-COOK STATION into a national chain, expand signature dishes, like kimbap, into local supermarkets and other locations and perhaps even create kimbap bars to compete with sushi vendors.

“From the food to the atmosphere, we are constantly working to deliver a better experience,” Ahn said. “We are most proud of the fact that we turned an idea into reality despite all the challenges.”

Outside of the restaurant, Ahn is passionate about flight simulation and hopes to earn his pilot’s license. Danielle is an attorney for the U.S. Department of Justice, a skilled paraglider and a full-time mother to their 9-month-old son.

“K-COOK STATION is our story and vision for the future,” Ahn said. “It delivers authentic Korean flavors with speed, consistency and modern accessibility. We’re excited to share that with the community and continue growing together.”

Another war

Herriman business owner Ban Tran also understands the far-reaching consequences of armed conflict. North Vietnam’s aggression toward its southern counterpart began in the 1950s and extended to 1975, when the South collapsed under a sweeping invasion by the North. A soldier from the South, Tran’s father endured six harsh years of captivity in North Vietnam after the war. 

“During the Reagan Administration, there was a program called the Humanitarian Operation that sponsored Vietnam War prisoners and their families,” Tran said. This program helped thousands of former prisoners from South Vietnam, including Tran and his family, to safely leave their home country and immigrate to the U.S. 

Tran’s family arrived in 1995, first living in Buffalo, New York, for six months and then settling permanently in Utah. “We have lived here since,” Tran said. “I have been here for 31 years.” 

Embracing a new community

As a student, Tran struggled with the language but ultimately adapted. “I learned English by copying each English word from the teacher's chalkboard and using an English-Vietnamese dictionary to translate it,” he said. 

He later earned a Bachelor’s degree in Computer Science from the University of Utah and opened a Taiwanese boba tea shop in Taylorsville called Ding Tea. 

Tran’s wife, Tien Luong, and her family immigrated to Utah from Vietnam in 2009. Tran and Luong met at Ding Tea, where she was a frequent patron. “It was my wife’s favorite place. She was my ‘royal customer,’” Tran joked.

Luong’s mother, Mai Le, and father, Nam Luong, joined the newlyweds in West Valley.

Wanting to share Vietnam’s culture, heritage and food with their adopted community, Luong, Tran and Le decided to open a restaurant, and the search for a location began. “We were looking for a restaurant plus a boba space,” Tran said. 

An unexpected opportunity

In 2022, a location on Herriman’s Rosecrest Road presented itself when the previous occupant, Mr. Fries Man, closed its doors. Tran, Luong and Le quickly saw that the space would meet their needs and that Herriman offered multiple enticements. “Herriman is growing, with a lot of diverse populations moving in,” Tran said. “We thought it would be a great location for us to serve our food to the community.”

Providing authentic boba tea, Chinese food, pho and other Vietnamese offerings, their vision, called Hi-Tea, held its soft opening in February of 2023 and its official opening shortly thereafter. 

“I love that Herriman is focused on community connection. We felt so welcome by the people and the mayor, Lorin Palmer,” Tran said. “He brought a lot of people to come and support our business from day one.”

Like K-COOK STATION, Hi-Tea’s menu is entirely homemade. “We eat what we sell to our customers,” Tran said. “I love to see customers' happy faces when they enjoy our food. My wife loves the flexibility of the schedule to take care of our kids, and my mother-in-law loves cooking and playing with different ingredients.”

A joyful curveball

But, as is frequently the case, the unexpected can disrupt even careful plans. Hands full with their brand-new business, Luong and Tran envisioned having children a few years later when the dust had settled. “We figured it would take us at least two years to have kids. Then life has different plans,” Tran said. 

When they discovered their first child would arrive in 2024, they were caught off guard but thrilled. “Now we have three kids,” Tran said. “Two kids and one more due in July. I still don't know how we overcame it with a restaurant and three kids in three years.”

Extended family from both sides, including Le and Nam, rolled up their sleeves to provide support, and Tran also credits focusing on one thing at a time with keeping the family and Hi-Tea afloat.

When he isn’t helping at the restaurant, he enjoys playing basketball and soccer and also works as a web developer. The family has a small half-acre farm in their West Valley backyard, and Tran is fond of working on it. “I like to live a simpler life,” he said.

He and his family have been looking for affordable housing in Herriman to be closer to Hi-Tea.

“I hope one day I will be in the position of helping less fortunate people,” Tran said. “We offer the best value for our food. Everyone coming in is a good friend. We are happy to serve.”

K-COOK STATION is located at 14711 Marketplace Drive, Unit D. Visit www.kcookSTATION.com. 

Stop by Hi-Tea at 3338 W. Rosecrest Road, Suite D, reach them at 801-930-9540 or find them on Instagram.