Chef Billy Ngo
Billy started at an early age, beginning with Fuji's in Sacramento. He has worked with many well-known chefs in the culinary industry from the area before joining Taka Watanabe at Taka's Sushi in Fair Oaks. With his determination to master his culinary skills, Billy attended the California Culinary Academy and graduated in 2004. After graduation, Billy interned at one the most sought after dining experiences in the state, The Kitchen. There he worked with Executive Chef/Owner Randall Selland.
Since then, Billy has competed in numerous culinary competitions going head-to-head against executive chefs in the area. Among his accolades are the 2007 Sacramento Region SushiMasters "Best of Show." Billy is not only the Executive Chef but he’s also a principal at Kru. Billy is continually coming up with new ideas and creations. His artistic presentations are unique and bring new meaning to the word Kru (which is French for “raw.”)
Billy’s newest restaurant in downtown Sacramento is Red Lotus, featuring his unique take on extraordinary Chinese food.