The restaurant industry is brutal, but what happens when the system feels like it’s set up against you? On this episode of Dishin’ Up Diaspora, we sit down with Sara Upshaw, owner of Ohsun Banchan & Bar, to talk about her unconventional journey into the food world and what it really takes to survive as a small restaurant owner. From navigating impossible regulations to carving out a space for the gluten-free community—despite not being gluten-free herself—Sara is challenging the industry in ways that few dare to.

🔥 In this episode, we cover:
✔️ The broken system that makes small restaurant ownership nearly impossible—and how Sara is fighting back
✔️ How mentorship saved her from burnout and gave her the tools to keep going
✔️ Why she refuses to wait for others to take action and is reviving Pride festivities in Pioneer Square herself
✔️ The emotional toll of caring deeply in an industry that can feel heartless
✔️ How she built a restaurant that serves the gluten-free community without being gluten-free herself
✔️ The harsh realities of rising costs, city policies, and the fight to stay afloat

If you’ve ever dreamed of opening a restaurant, struggled with feeling unsupported as a small business owner, or just love a story of resilience, this episode is for you.

✨ About Sara Upshaw & Ohsun Banchan & Bar
Sara Upshaw didn’t take the traditional path to restaurant ownership. With no formal culinary school background, she built Ohsun Banchan & Bar as a space that celebrates Korean banchan culture while making a point to be accessible for gluten-free diners. But behind the scenes, she’s been battling the unfair hurdles of small business ownership, advocating for community, and proving that care and intention can drive real change.

🔗 Connect with Us:
📍 Follow Dishin’ Up Diaspora on Instagram @dishinupdiasporapodcast
📍 Follow Chef Emme on Instagram @chefemme_
📍 Stay connected with Sara Upshaw & Ohsun Banchan & Bar on Instagram @ohsunbanchan

🎧 Hit play and get ready for a raw, eye-opening conversation. And if you love it, share this episode and tag us—we’d love to hear your thoughts!