Over the Dragon Boat Festival holiday, LKK Sauce announced a leadership reshuffle: CEO James Jing will step down at the end of July after nearly four years at the helm. Dr. Jun Xing, who became the first non-family Chair of LKK Sauce this April, will additionally assume the role of Global CEO effective July 5. A transition period is underway, with Jing serving as an advisor through July to ensure continuity. Group Executive Chairman Samuel Lee expressed gratitude for Jing’s contributions and full confidence in Xing’s ability to lead the next phase of transformation.

Xing brings deep global leadership experience to the role. A Harvard and Stanford postdoctoral scholar, she spent over 20 years in healthcare, holding senior roles at Eli Lilly, Illumina, and Envista. Since 2019, she has advised Mars Inc.’s board, giving her firsthand insight into the “family-owned, professionally managed” model shared by both companies. Before officially joining LKK, she served as a board advisor, helping shape the group’s transformation roadmap and global expansion strategy.

True to her belief that “you can’t hear the gunfire from the boardroom,” Xing has spent her first three months visiting factories, distributors, chefs, and industry bodies across China and abroad. She is also driving a cultural reset centered on Values & Leadership: redefining “winning” as daily progress rather than rankings; championing a “60–70% certainty is enough to move” bias for action; extending LKK’s iconic “100–1=0” quality principle across the entire customer experience; and urging teams to adopt a “beginner’s mindset” free from past assumptions.

The move comes as LKK transitions from Transformation 1.0—which built smart factories, digital infrastructure, and omnichannel strength—to 2.0, focused on scaling organizational capability. With domestic market share rising across all channels in early 2026 and its premium “Mountain & Sea Delicacies” line launching strongly, Xing’s mandate is clear: turn hard-won infrastructure into sustained, global growth.

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