CJ Group’s food brands turned The CJ Cup Byron Nelson into a K-food playground, putting Bibigo and Tous Les Jours front and center with menus and pop-up experiences that made Korean food culture feel approachable and fun for local fans.
CJ CheilJedang and CJ Foodville said on May 26 that they showcased Bibigo and Tous Les Jours at The CJ Cup, a PGA Tour stop held May 21–24 at TPC Craig Ranch in McKinney, Texas. As headline brands in CJ’s House of CJ exhibition space, they created eye-catching promotional and tasting zones.
CJ CheilJedang operated a Bibigo Zone and on-course concessions, turning staples like dumplings and kimchi into approachable K-food dishes. Celebrity chefs — including Yoo Yong-uk from Black & White Chef Season 2 — served Bibigo creations at the 7th-hole concession, while fans queued at the 17th hole for convenient grab-and-go options.
CJ CheilJedang also debuted jari, its premium distilled spirits label slated for U.S. release later this year. In collaboration with Munbaeju and Gamuchi soju, the team mixed four cocktails — including the crowd-pleasing “Black Seoul” — to enthusiastic reviews.
They rolled out interactive activations: a giant dumpling sculpture at the House of CJ doubled as an Instagrammable photo spot, and visitors eagerly joined a Korean-language TikTok challenge shouting “mandu” (dumpling).
Also on display were PHA-coated cups, cutlery, and straws developed with U.S. partner WinCup. Made from a blend of CJ CheilJedang’s crystalline and amorphous biodegradable PHA, the utensils are designed to break down without leaving microplastics.
A CJ CheilJedang spokesperson said, “The CJ Cup has become a global festival where sports, gastronomy and culture converge. We’ll keep using Bibigo to deliver distinctive culinary moments and to broaden appreciation for K-food and Korean food culture.”
CJ Foodville’s Tous Les Jours was another House of CJ standout, bringing experiential activations that embodied its “Celebration in Every Day” slogan.
Visitors flocked to a photo zone built around an oversized Cloud Cake, snapping shots with props and sharing them on social. A birthday program for May-born guests was also a hit.
At the sampling station, K-bakery favorites captivated global visitors: red bean buns, rich milk-cream breads and cloud cream donuts sold fast, and drinks like ube lattes and matcha lattes disappeared almost immediately.
CJ Foodville’s K-food brand Durumi also drew crowds with a concession menu that blended Korean flavors with global appeal — think chicken skewers, dakgangjeong (sweet-spicy fried chicken) and hot dogs.
A CJ Foodville spokesperson said the strong local appetite for K-bakery gives them momentum to cement Tous Les Jours as a leading bakery brand across North America.
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