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.