Job opportunities.
Do you want to work for us? Contact us at jobs@sansho.cz
Our philosophy
Our philosophy is based on honest food, the best ingredients, knowledge and fun.
We care for our animals on the farms, we care about how the meat is handled and butchered, we care about who our suppliers are. We care for the environment and we care about local farmers and food producers.
Our team are people who care and who share the common passion for real food, love of cooking and serving. We have a lot of fun in the kitchen and on the floor, because we enjoy what we do.
Everything you eat in Sansho we prepare. We feel proud to make our own roti and steam our own bread, we love to search for the best ingredients. Our sansho hot jam is the talk of the town, with over 14 different ingredients and 3 days of preparation! it makes us all happy...
We fully embrace the nose to tail philosophy. We cook animals from head to tail, we use everything. We follow the entire process and we know what we serve you. We serve only happy animals from happy farmers.
Paul Day - Chef, butcher and urban meat roasting specialist
Paul Day was born in Stafford. Some of Paul's first words were .. "more waat (baby talk for fat).." At the age of 13 Paul started to help in the local butchers shop, by the age of 20 he sold his first shop and moved to London to become a chef. He got a job in China town working as a Chinese butcher. This is where Paul amassed a huge knowledge of South East Asian ingredients and how best to use them. He was also taught, whilst working in the evenings how to roast a duck, use a wok and many other Cantonese techniques. His first proper kitchen job was with John Torode at Mezzo. He went on to work as sous chef at Nobu Old Park Lane and with David Thompson at Nahm. Asian cuisine is one that always continues to excite and fascinate him. He has worked stages in Tokyo, New York and consulted on many restaurants.
 LeeLee knows how to work his woks! |
 OndřejOndřej is one of our tresured front of house staff. He always smiles! |
 PavlínaPavlína is our darling and has a magic touch with pastry and deserts. |