Billy Ngo, the highly regarded chef/owner of Kru Contemporary Japanese Cuisine in midtown Sacramento, played to a national TV audience Sunday night when he competed on the popular Food Network show “Cutthroat Kitchen.”
Spoiler alert: Ngo did well, made it to the final round before he lost to “Chef Rob.” The show, which has created a lot of buzz in local foodie circles, will air again Feb. 27.
I caught up with the highly regarded chef Monday morning. Until the show aired, he was not allowed to discuss his participation or the outcome. The episode was actually shot in October. Ngo was recruited to appear in Season 2 of “Cutthroat Kitchen,” which is hosted by Alton Brown.
“I got a phone call from one of the casting people,” Ngo said. “I thought it was a joke. I hadn’t heard of the show. I’m rarely at home, so I don’t have cable.”
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This may not have been the best format for Ngo, revered as a chef’s chef for his creativity and artistry. Here’s how the website describes the concept:
“Just how far is a chef willing to go to win a cooking competition? Cutthroat Kitchen hands four chefs each $25,000 and the opportunity to spend that money on helping themselves or sabotaging their competitors. Ingredients will be thieved, utensils destroyed and valuable time on the clock lost when the chefs compete to cook delicious dishes while also having to outplot the competition. With Alton Brown as the devilish provocateur, nothing is out of bounds when money changes hands and we see just how far chefs will go to ensure they have the winning dish.”
Ngo made it to the final round, where he faced off with “Chef Rob.” In what promises to be an oft-quoted line, Ngo took one look at his opponent’s ungainly chicken fried steak dish and said, “That looks like a TV dinner, bro.”
“I wanted to go and represent Sacramento,” said Ngo, noting that the show encouraged trash talking. “It was good. It’s an entertaining show, but it’s more of a game show. You can win without being the best chef.
“I think I did really well. I didn’t win, but I made it to the final round.”
Congratulations to Ngo for the TV gig. And if one thing is safe to say, no one is going to compare his food to a TV dinner.
To read my review of Kru last year, click here.
To read about a special after-hours dinner Ngo cooked for Michelin two-star chef Dominique Crenn, click here.