Chef Greg Day

My culinary journey began at the age of 16 in a family-run Japanese restaurant in London, where i developed a deep appreciation for the art of Japanese cuisine. Under the guidance of seasoned chefs, I honed my skills in the intricate art of kaiseki and the precise craft of sushi making.

Seeking to broaden my culinary horizons, I embarked on a journey across Europe, immersing myself in the gastronomic scenes of Madrid and Paris. During my time in these vibrant culinary capitals, I delved deeper into the realm of Japanese cuisine, refining my techniques in a high-end gastronomic restaurant. It was here that i expanded my repertoire to include the art of teppanyaki, mastering the dynamic and interactive style of Japanese grilling.

An opportunity led me to Geneva, where i assumed the role of head chef at PakuPaku, Drawing from my culinary experiences, I recreated the essence of Japanese fusion, infusing traditional flavors with modern techniques to create captivating and inventive dishes.

I have now embarked on a new chapter in my career, dedicated to realizing my dream of becoming an even more creative private chef. Driven by a fervent passion for culinary innovation, I am committed to crafting dining experiences that transcend the boundaries of tradition, infusing my dishes with a fresh, imaginative perspective that captivates and surprises.

Specialties: Japanese Fusion Cuisine, Kaiseki, Sushi Making, Teppanyaki, Private Dining Experiences