Sacramento Chef Up For Prestigious James Beard Award

SACRAMENTO, CA — A Sacramento chef is a finalist for a James Beard Award, a prestigious honor billed as the restaurant industry's equivalent of an Oscar.

Chef Buu "Billy" Ngo, founder, chef and partner at Kru Contemporary Japanese Cuisine in Sacramento, is among five nominees named finalists in the Best Chef: California category — one of several award categories announced by the James Beard Foundation® in a ceremony Wednesday at the Waldorf Astoria in Washington, D.C.

The James Beard Awards are among the nation’s most prestigious honors in the culinary and food media industries. The awards recognize exceptional talent and those with a demonstrated commitment to racial and gender equity, community, sustainability and a culture where all can thrive. The namesake, James Beard, is considered "America's first foodie." He authored several cookbooks and was anointed the "Dean of American cookery" by the New York Times in 1954.

The Best Chef Award recognizes those who set high culinary skills and leadership standards. They have also helped create a sustainable work culture in their regions while contributing positively to their broader community.

"I am speechless," Ngo said in a Facebook post. "Thank you, James Beard Foundation, for the recognition and honor of being a finalist. I couldn’t have achieved any of this without the support of my amazing team, past and present, as well as my family, friends, and community. Thank you all so much."

Ngo's fellow nominees for the Best Chef California category included Rogelio Garcia, chef at Auro Four Seasons Napa Valley in Calistoga; Geoff Davis, chef at Burdell in Oakland; Lord Maynard Llera, chef at Kuya Lord in Los Angeles; and Tara Monsod, chef at Animae in San Diego.

Clare Reichenbach, chief executive officer of the James Beard Foundation, made opening remarks highlighting how the Foundation is excited to celebrate outstanding achievement while continuing to build on its mission of "Good Food for Good®" in support of the independent restaurant industry and broader food culture.

"Congratulations to all of our esteemed honorees and nominees on this remarkable achievement," Reichenbach said. "Your vision, and continued dedication to excellence—both on and beyond the plate—make you true leaders of American culinary. Thank you for all you are doing to set a better standard for our industry and broader food system."

The James Beard Foundation’s Restaurant and Chef Awards—established in 1990 and first awarded in 1991—is one of five separate recognition programs of the Awards. It celebrates excellence in a range of experiences, from fine-dining establishments to casual gems and emerging talents to established luminaries.

The 2024 Restaurant and Chef Awards nominees are recognized across 22 categories.

"The Restaurant and Chef Awards Committee extends its heartfelt congratulations to the 2024
nominees—an exceptional list of culinary leaders and teams whose unique contributions greatly enrich our industry and broader food culture," said Restaurant and Chef Committee Co-Chairs, Lauren Saria and Allecia Vermillion.

Winners will be celebrated at the 33rd annual James Beard Restaurant and Chef Awards ceremony June 10 at the Lyric Opera of Chicago. The award ceremony will be live-streamed on Eater.com.

"Despite so many ongoing challenges, this list is a positive reminder of the exceptional talent and dynamism of our industry—it gives me hope for the future of independent restaurants," said Tanya Holland, chair of the James Beard Awards Committee and member of the James Beard Foundation Board of Trustees. "As Awards Committee Chair, I am honored to congratulate each of you and look forward to celebrating together in Chicago this June."

About Chef Buu "Billy" Ngo

According to his bio on Krurestaurant.com, Ngo was born in a refugee camp 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 Contemporary Japanese Cuisine in 2005.

In addition to Kru, Ngo is also founder, chef and partner at Fish Face Poke Bar, Healthy Hounds Kitchen and Kodaiko Ramen and Bar — all in Sacramento. Throughout his career, Ngo has become known for his use of the best ingredients and flavor, and his commitment to increasing sustainability in his menu.

Ngo 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," "Cutthroat Kitchen" and "Chopped."

See the full list of honorees and nominees in the pdf below and on the James Beard Foundation website.