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OUR CHEFS 2016


Paul Pairet

Outstanding chef and visionary restauranteur, Chef Paul Pairet runs two restaurants of widely different natures in Shanghai - A popular French modern eatery ‘Mr&Mrs Bund’, and an avant-garde, experimental restaurant ‘Ultraviolet’.

Ultraviolet is the first restaurant of its kind attempting to unite food with multi- sensorial technologies, in order to create a fully immersive dining experience. Supported by the multi sensorial technologies, each course is enhanced with its own taste-tailored atmosphere, including visual, audio and olfactory compositions. Almost instantly, Ultraviolet wows Shanghai, and has been blessed with passionate reviews from the diners, trade and critics, and described as, simply, “the best dining experience ever”.

Pairet himself, always clad in his trademark blue cap, has dedicated his professional life to pushing culinary boundaries, often through highly technical plays on texture, temperature and pre-conceived expectations. Born in Perpignan in southern France, he was a keen student scientist before turning to the alternative science of cooking.He approaches cooking, ingredients, techniques, textures and flavors with an equal lack of prejudice and unbiased opinion without regard for national boundaries or ‘class’ devoid of context, and reputation.

From his early days in France, via stints in Istanbul, Jakarta and Hong Kong prior to arriving in mainland China in 2005, he has always been inquisitive, unconventional and restless in his exploration of gastronomic ideas.

Now working on the third incarnation of the Ultraviolet menu, the 51-year-old combines high-concept philosophical ideas with precision execution, gaining widespread admiration from leading chefs across Asia and beyond.
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