Tony Ho

Coming Up

Tokyo Culinary School gave Tony Ho a technical base: discipline, precision, and a habit of asking questions at the stove. That training carried into years spent in restaurants and hotels in Chicago, Illinois, where the pace of service and the demands of hospitality sharpened his execution and widened the range of his work. Ownership in Wichita, Kansas added another layer to that foundation. At Roma Pasta Bistro, Shanghai Gourmet, Kyoto (location 1), and Kyoto (location 2), all until 2007, Tony Ho worked on consistency, leadership, and the daily discipline of turning an idea into a dining room standard. The mix of names points to a chef moving across formats and traditions, while keeping control of flavor and timing. Italian cooking also left a clear mark on his point of view. As Tony Ho said, “From that point, I grew to really appreciate the differences between the Italian regions, learning the differences between all of the ingredients.” The remark reads like a working note: study the ingredients, then learn what changes from place to place. Since 2007, Tony Ho has been the opening chef of RuYi, a role defined by setting a restaurant’s pace, standards, and identity from day one. He is also Executive Chef and owner of Momo Mee Restaurant, extending a career that has moved from training to ownership to opening work without losing its practical center.

Where They Are Now

At Momo Mee Restaurant in Milwaukee, Tony Ho holds both Executive Chef and owner responsibilities, which means balancing creative decisions with the practical load of ownership. He also works as Asian Specialty Chef at Potawatomi Hotel & Casino in Milwaukee, where the scope of the role reflects the range that has defined his career. In Milwaukee, the work remains grounded in restaurant craft, hotel service, and the steady accumulation of experience.

In Their Words “From that point, I grew to really appreciate the differences between the Italian regions, learning the differences between all of the ingredients.”