Buu "Billy" Ngo
Owner
Executive Chef

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 saught after dining experience's in the state, The Kitchen. There he worked with 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 Sushi Masters "Best of Show." Billy is not only the Executive Chef, but 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".

Billy@KruRestaurant.com

Adam Schubert
Sous Chef

Adam started his career working with Taka Watanabe at Taka's Sushi in Fair Oaks. Adam attended and graduated the California Culinary Academy with Billy in 2004. After graduation, Adam intern in Hawaii under reowned chef Peter Merriman at Merriman's. There he explored Hawaii regional cuisine with one of the pioneers. He worked along with Billy at Taka's Sushi in Fair Oaks and assisted in the culinary competitions.

Adam@KruRestaurant.com