by Robin Summerfield
Chef Michael Day is the antithesis of the stereotypical chef. He isn’t hot-headed. Nor is he prone to screaming fits, like ones frequently seen on reality cooking shows.
Day doesn’t let stress and pressure get the best of him.
In the kitchen of the chic South American-style steakhouse, he remains calm even on Friday and Saturday nights when staff often get slammed with 350 meals during dinner service.
“I like to keep things relaxed, organized and sane,” Day says. “If you’re like that everyone else will be like that.”
Whether by design or happy accident, the 39-year-old chef has adopted a South American attitude and pace—chilled out and relaxed.
Blame it on Argentina.