The Korean Americans Who Created the Frozen Yogurt Boom
By Kelli Luu | 24 Mar, 2026

Shelly Hwang and Young Lee conceived Pinkberry as a modern dessert experience by combining yogurt and fresh toppings with an ultra-modern aesthetic.

During the mid-2000s, there was one frozen dessert spot in Los Angeles that unexpectedly became a must try stop, sparking a countrywide food trend. 

Korean entrepreneurs Shelly Hwang and Young Lee founded Pinkberry in 2005 in West Hollywood, starting off with a small storefront on Huntley Drive. Initially, Hwang wanted to open a formal English teahouse, but since her and her business partner, architect Young Lee, were unable to get an alcohol permit, they decided to go with frozen yogurt. 

Frozen yogurt was a craze during the 1980s, so Hwang and Lee wanted to revive that trend. Soon people were driving across the city to wait in line at Pinkberry for 20-30 minutes just to get that fix of nostalgia that their frozen yogurt was bringing back. Hwang and Lee’s second store opened in August 2006, along with a third on La Brea and Melrose in September that same year. Their expansion didn’t stop there as Pinkberry opened its first overseas location in a shopping mall in Kuwait. 

What made Pinkberry special was its original tart flavor that became the perfect base for any toppings whether it was fruit or nuts. Pinkberry was also known for sourcing very fresh and premium ingredients, making it stand out from traditional ice cream parlors. 

However, in 2011 the company faced a unique controversy through its rapid growth. One year after Young Lee left Pinkberry, he was arrested and convicted in Los Angeles for assault after attacking a homeless man with a tire iron for flashing a sexually explicit tattoo and Lee was later sentenced to seven years in prison in 2014. 

Despite the legal case, Pinkberry continued to expand throughout Southern California and eventually all over the United States, drawing in the attention of investors. Funding from former Starbucks CEO, Howard Schultz, helped fuel Pinkberry’s national growth and in 2015 the company was acquired by Kahala Brands. Shortly after Kahala Brands was acquired by MTY Food Group for around $300 million. 

Shelly Hwang is still involved with the company as Chief Product Officer and Board Director. Pinkberry currently operates over 260 locations across 20 different countries with each store reporting average gross sales at approximately $449,597 a year.