From 12-hour Fishing Shifts To $13 Million Business: Immigrant Shares Journey

Last Updated:April 23, 2026, 15:00 IST

China-born entrepreneur says he saved from tough jobs to build restaurant chain

An entrepreneur who moved to the United States as a child has shared how he went from working long shifts on fishing boats to building a multimillion-dollar restaurant business.

Jack Ng, founder of NGMA Group, told Business Insider that he grew up in rural China without basic facilities like running water or electricity. He moved to the US at the age of 12 after his uncle sponsored his parents for work visas, while his siblings remained in China.

Ng said adjusting to life in the US was difficult at first. He did not speak English and struggled in school, often unable to follow lessons. Over time, he picked up the language through work and interactions, but he did not graduate from high school.

He began working early, starting at his uncle’s restaurant and later taking up other jobs. At 14, he got his first job outside the family business and focused on saving money to eventually start his own venture.

That plan led him to Alaska, where he worked as a deep-sea fisherman in the Bering Sea. The work involved 12-hour shifts, often for three months at a stretch. “Every time I left the dock, I’d be severely seasick," he said, describing the conditions. Despite the challenges, he was able to save about $15,000 after each stint.

Within two years, Ng claimed to have saved about $60,000, using the money to start his own restaurant business, called China City, when he was 21 years old. Despite not making any profit in the first year, Ng considers the restaurant a huge achievement.

As his business prospered, Ng managed to expand his restaurant to another place for tourists. He said he learned by visiting other restaurants in Seattle and observing how they operated.

Today, Ng is 48 and runs NGMA Group, which owns five restaurants in Washington state. The business reported more than $13 million in sales in 2025.

Ng said his family played a key role in the journey. After eventually joining him in the US, his siblings worked together in the restaurant, and the family shared resources, including housing and transport.

While he said he could retire now, he has chosen to continue working. His son, who is 22, has joined the business, and Ng hopes he will eventually take over, but only after completing his education and gaining hands-on experience in the kitchen.

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