The Food Chain Giving it all up for food
Mar 12, 2026
Duc Ngo, an engineer-turned-restaurateur who rebuilt a Helsinki sandwich shop into a bistro. Judy Joo, ex-Wall Street financier turned chef and founder of Seoul Bird. Nisha Katona, former barrister who created Mowgli Street Food. They talk about leaving high-powered careers, starting in kitchens, the shock of running restaurants, pivots when concepts fail, and practical advice for career changers.
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Prestige Doesn’t Equal Purpose
- Career prestige doesn't guarantee fulfillment when work lacks creation or passion.
- Judy Joo and Duc Ngo left high‑paying jobs because finance and engineering felt like moving money or solving abstract problems, not creating food or joy.
From Trading Floor To Pineapple Peeler
- Judy started at the absolute bottom in Michelin kitchens despite her finance background and age.
- She juiced lemons, peeled pineapples and washed dishes to learn the craft and earn credibility in professional kitchens.
Sandwich Shop That Nearly Bankrupted Him
- Duc’s sandwich shop in Helsinki failed financially due to high labour and ingredient costs and low foot traffic.
- He faced $20k debt, $2.5k remaining in the account, and vivid fears of bankruptcy before pivoting to a bistro.