Ep #26: How Chef Billy Ngo Created Multiple Successful Restaurants

ptotah
6 days ago
2 min read

What does it take to build a restaurant empire from scratch? We sat down with Chef Billy Ngo, a Sacramento culinary icon whose journey from humble beginnings to James Beard Award finalist is anything but ordinary. Billy didn’t follow the typical chef path—he didn’t even plan to work in restaurants. But a part-time job sparked a passion that led to some of the most talked-about dining spots in the region.

In this conversation, Chef Billy shares how he went from busboy to founding successful concepts like Kru Contemporary Japanese Cuisine, Fish Face Poke Bar, and his newest restaurant, Chu Mai. He reflects on the ups and downs of restaurant ownership, the influences that shaped his approach to food, and why his latest project feels especially personal.

What makes Billy’s story so compelling is his mix of vision and humility. Whether he’s serving sushi, launching a dog food business, or blending heritage flavors into a new menu, his passion and purpose come through in everything he does. This episode offers a behind-the-scenes look at a career built on instinct, heart, and the kind of perseverance that turns ideas into lasting impact.

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What You’ll Learn from this Episode:

How Billy transitioned from a reluctant restaurant worker to a passionate chef-owner of multiple successful concepts.
Why the energy and creativity at Mikuni restaurant transformed Billy's perspective on sushi and Japanese cuisine.
How to build and maintain a restaurant empire through effective team management and strategic growth.
What happens behind the scenes when you're nominated for a prestigious James Beard Award.
The unexpected success story of Healthy Hounds Kitchen and its connection to Billy's restaurant philosophy.
How Billy balances innovation with tradition across his diverse restaurant concepts.