Sergey Pak

43 Years, Bergen, Norway

Reason for participation

My goal as a sushi chef is to always be able to be creative and follow my own priniciples. I love it when I can continusly impress and surprise my guest, and make them come back for the good flavours, quality and the "wow-factor". As I have many years in the sushi business It would be fun to actually compete against other people, and get reviews and feedback on my work, and life creations. I also want my kids to be proud of their father.

 

 

 

 

 

 

 



My Work



Professional Experience

  • Sushi Chef
    Nama Bergen, Norway - 2011-

  • Sushi Chef
    Tombo, Moscow -

  • Suchi Chef
    Aozora Japanese Resturant Moscow -