Chef Interview: Paul Day, Sansho, Prague, Czech Republic

"At my Asian Bib Gourmand restaurant, I’m undertaking a refurbishment and installing a new kitchen; it will re-open in February after a one-month closure, exactly nine years since we first opened. We never sit still and already have plans for research trips to Thailand, as we really want to become stronger and achieve greater things. It’s important that we enjoy the job that we do and that we all keep learning, which is why the chefs also spend at least one day a week at the shop performing butchery and serving customers." - The MICHELIN Guide Nordic Editorial Team