We caught up with the brilliant and insightful Chris Galang a few weeks ago and have shared our conversation below.

Chris, looking forward to hearing all of your stories today. What was it like going from idea to execution? Can you share some of the backstory and some of the major steps or milestones?

It all started with me turning 40. I hit that milestone and felt two big things at the same time: first, a desire to learn more about my Filipino heritage beyond speaking the language. And second, this itch for a new professional challenge. I had spent my entire career in banking and even though I loved it, I could feel that chapter coming to a close. I wanted to build something of my own.

At the same time, I’m an avid sparkling water drinker, my fridge is regularly stocked with them. One day it dawned on me that despite all the brands out there, not one of them was celebrating Filipino flavors. There were a few “Asian-inspired” brands, but I realized there was a cultural gap in the category, a brand that went deep versus broad. I thought this could be a way of killing two birds with one stone: learn more about my heritage and build a product I personally wished existed.

From there, the real work began. The first step was simply a lot of research. I listened to podcasts, I cold-called founders, formulators, co-packers, anyone willing to give me a few minutes and a reality check. But the biggest hurdle wasn’t the product or the process, it was the idea of leaving the comfort and security of a job I’d had for nearly two decades.

There was a moment when a close friend said something that really stuck with me. They told me, “Don’t half-ass this. You can’t build a company on the side of your real job. It’s either all-in or don’t do it.” And that hit hard because I knew they were right. I couldn’t ask people to believe in Kampeon if I wasn’t fully committed myself.

My banking background was really helpful. I’d spent years in our small business division, so I knew how to start a company on paper. But the beverage industry is its own universe. Suddenly I was learning about formulators, ordering raw ingredients, 3PLs, freight logistics, FDA compliance and it was all new. But it was the challenge I had been looking for, I wanted to learn and build something new.

Once I committed to going all-in, everything moved pretty fast. I started testing flavors at home. I narrowed in on calamansi, lychee, and melon because I wanted each flavor to tell a personal story, connected to a childhood memory or family recipe. Then came formulation, finding suppliers, evaluating co-packers, building out brand identity, and absorbing as much as I could. Every day felt like a mix of small wins and new puzzles to solve.

The next months became a cycle of research, trial, error, pivot and progress. Setting up the company, working with a commercial formulator, sourcing ingredients, designing packaging, building a website, finding capital, each step made the idea more real.

Eventually, it reached a point where Kampeon had momentum. The samples were where I wanted. The brand was coming alive. The pieces of the supply chain were falling into place And because of that conversation with my friend, I finally made the leap and I left my job, went all-in, and committed. Almost exactly one year from the day I came up with the idea, we launched Kampeon and the first orders left our warehouse.

Great, appreciate you sharing that with us. Before we ask you to share more of your insights, can you take a moment to introduce yourself and how you got to where you are today to our readers.

My name is Chris Galang, and I’m the founder of Kampeon Water. We make premium, better-for-you sparkling water in Filipino-inspired flavors with essential vitamins and minerals. The goal is to bring nostalgic Filipino flavors to a mainstream audience in a way that’s modern, refreshing, and accessible. Each can is low calorie and enhanced with vitamins like B6, B12, C, as well as magnesium.

What sets Kampeon apart is that we’re not just introducing new flavors, we envision creating a platform for cultural pride, learning and sharing. There are so many incredible Asian beverage brands rising right now, but Filipino flavors are still underrepresented. I want people, whether or not they are Filipino, to discover something new, something delicious, something meaningful.

I’m most proud of the intention behind the brand. Kampeon was built thoughtfully and with creators that also wanted to learn about the Filipino culture, like I did. From the Jeepney-inspired brand identity to the name itself, which means “Champion” in Tagalog. This brand represents a welcome invitation to learn and build with us.

What I want people to know is that I didn’t come from the beverage world or have access to a big network of investors. I didn’t grow up dreaming of owning a drink company. I was a corporate guy who hit 40, felt a pull toward his roots, and decided to take a risk. I learned everything through research, networking, talking to founders, and asking a million questions. That’s part of why the brand exists, to show that you can pivot, you can start over, and you can create something authentic that champions who you are.

My dream is for Kampeon not just to be another brand but helps to redefine what a “cultural beverage” can look like in America. I want Filipino flavors to sit on the same shelves as mainstream brands, not in an ethnic aisle, but right in the center of the conversation. If readers take away one thing, I hope it’s this: Kampeon is built with heart, it’s built with purpose, and it’s built to champion a culture that deserves to be seen, celebrated, and shared.

Can you talk to us about how you funded your business?

Funding Kampeon was a combination of bootstrapping and securing a small business loan. I knew from the beginning that if I wanted to build this brand the right way it would require upfront capital. So I started by investing my own savings. I wanted to show commitment, not just to others but to myself. It was my way of saying, ‘I believe in this enough to put my own skin in the game.’

From there, I leveraged my background in banking. I’d spent nearly two decades helping small business owners navigate financing options, so I knew what lenders look for and how to prepare a loan package. That definitely gave me a bit of a leg up, especially as a first-time CPG founder stepping into a completely new industry. I secured a small business loan that helped cover early expenses from formulation, packaging, design, production, and setting up the initial supply chain.

But I want to be really clear: even with my background, it was still a process. There’s paperwork, projections, risk assessments and a lot of waiting. It requires patience and a thick skin. Bootstrapping became a big part of the mindset too because every dollar had to stretch, and decisions had to be made carefully and intentionally.

To my fellow founders, if you’re considering a small business loan or wondering where to start, don’t hesitate to reach out.
I’ve been on the banking side and now the founder side, and I’m happy to help anyone navigate it. Sometimes all you need is someone to explain the steps, review your plan, or tell you what to expect and if I can make that easier for someone else, I will.

How did you build your audience on social media?

Our social media growth has been very organic and very intentional. We hit 600+ followers in our first three months, which might not sound massive in today’s world, but for a brand that launched from scratch, with no big marketing budget, it meant a lot. Those early followers are the foundation of our community.

From day one, we made a conscious decision to focus on education over selling. We wanted people to understand the flavors, the cultural roots, the thought behind the brand, not just see a product photo and a ‘buy now’ button. With new brands, especially in CPG, your first customers aren’t really buying your product. They’re buying you, your story, and your mission. Once they believe in that, everything else becomes easier.

Our approach has been simple: show up consistently, be transparent, share the behind-the-scenes, and treat social media as a conversation instead of a sales channel. We talk about Filipino flavors, ingredients, cultural moments, building a business, and the journey of going from idea to shelf. People connect with authenticity, and that’s been our growth driver.

For anyone just starting to build a social presence, here’s my advice:

Go slow. You don’t need to go viral, you need to be consistent.

Don’t obsess over follower count. Obsess over engagement and connection.

Tell your story. People want to root for a real human, not just a logo.

Educate before you sell. Teach people why you exist.

Be patient. The trust you build early on becomes the community that carries you.

Social media can feel overwhelming, but when you approach it as relationship-building rather than content production, it becomes a lot more sustainable and a lot more rewarding.

Contact Info:

• Website: https://www.kampeonwater.com
• Instagram: https://www.instagram.com/kampeonwater
• Linkedin: https://www.linkedin.com/in/christophergalang/