Chef Billy Ngo is the Founder, Chef and Partner of Kru Contemporary Japanese Cuisine, Fish Face Poke Barand Healthy Hounds Kitchen in Sacramento, CA. Throughout his career, Billy has become known for his use of the best ingredients and flavor, and his commitment to increasing sustainability in his menu.
Billy was born in Hong Kong and moved to Sacramento when he was 8 months old. Chef Ngo’s culinary career began at Fuji’s in Sacramento. A graduate from California Culinary Academy in San Francisco, Chef Ngo worked at some of the most prominent sushi restaurants in Sacramento prior to opening Kru in 2005.
Billy has been a featured Chef at Pebble Beach Food & Wine and Los Angeles Food & Wine and has made several television appearances on popular culinary shows including Glutton for Punishment, Man Fire Food and Cutthroat Kitchen.