A lot of people search for “Red Chili” and want to know the same things: who started it, when it opened, and what makes it different from every other Thai restaurant in the Bay Area. Here’s the short version, with links if you want the full story.
How It Started, Hayward, 2004
Twenty years ago, in the heart of Hayward, a young couple took a chance on a dream. Sunny Ho, a Vietnamese refugee who had worked every odd job imaginable, and Lulu Ho, a Thai immigrant who had once been a waitress and a bank teller, decided to open a restaurant together. They called it Red Chili, a name meant to capture both the heart and the heat of their shared heritage.
At the time, Hayward had a growing immigrant community but few places that reflected the full depth of Southeast Asian cuisine. Thai food had its following. Vietnamese food was beginning to gain recognition. But rarely were they served together under one roof. That blend, born out of love and practicality, became Red Chili’s signature from day one.
Neither Sunny nor Lulu had a culinary or restaurant background when they started. What they had was a commitment to cook the food they grew up with, using the same techniques and flavors from home, without cutting corners or outsourcing the recipes. Read the full family story on our blog for more of that journey.
Growing to San Jose, 2017
In 2017, Red Chili expanded to the South Bay, opening a second, smaller location on Berryessa Rd in San Jose, specializing in fast, high quality takeout and catering. It made the same family recipes available to a whole new community without losing what made the original Hayward restaurant work. You can browse the San Jose menu here or the Hayward menu here.
What Makes Red Chili Different
Family owned, not franchised. Every recipe traces back to the original recipes from 2004. Nothing outsourced, nothing standardized from a corporate kitchen.
Two cultures, one menu. Because the founders come from both Thai and Vietnamese backgrounds, the menu blends traditional dishes from both cuisines alongside fusion items you won’t find at a typical single cuisine restaurant, from Vietnamese BBQ to Thai curries like our popular Panang Curry.
Balance in every dish. Authentic Thai cooking is built around four core flavors: sweet, sour, salty, and spicy. That balance shows up in everything from the curry to desserts like our Mango Sticky Rice.
Adjustable spice, real accommodation. Whether you can’t handle mild or you want it as hot as it gets, the kitchen adjusts spice level dish by dish for every guest.
Facing Setbacks Together
Running a family restaurant for over two decades hasn’t been without hard moments. In 2026, a fire at a neighboring business left the Hayward location temporarily closed while repairs are underway. You can read more about what happened and how the family is coping. Through it all, Sunny and Lulu have stayed committed to reopening and continuing to serve the community that has supported them since 2004.
Two Decades of Community
The menu grows slowly and thoughtfully instead of chasing fads, and the same techniques used in 2004 are still used today. Red Chili has stayed open for more than 20 years thanks to its team and its loyal, longtime customers, not aggressive marketing.
Visit Us
Red Chili, San Jose 2538 Berryessa Rd, San Jose, CA 95132 (408) 937 8888 Open daily, 11:00 AM to 2:30 PM and 4:00 PM to 8:30 PM
Red Chili, Hayward 29583 Mission Blvd, Hayward, CA 94544 (510) 881 8593 Temporarily closed for repairs following damage from a neighboring fire. Follow updates on Instagram @redchili.bayarea or check our locations and hours page.
Whether you’re stopping in for lunch, planning a catered event, or just craving Panang Curry and Mango Sticky Rice, Red Chili has been serving the Bay Area with the same family recipes since 2004, and that isn’t changing anytime soon.