Name Paul Pairet
|Born 29 June 1964 (age 51) (1964-06-29) Perpignan, France|
Back stage at ultraviolet by paul pairet shanghai that s shanghai
Paul Pairet (born 29 June 1964) is a French chef. He is the founder, partner and chef de cuisine of restaurants Mr & Mrs Bund, Ultraviolet, and The Chop Chop Club, all located in Shanghai, China. In 2013, he was presented with the inaugural Lifetime Achievement Award by Asia’s 50 Best Restaurants, a list affiliated with the World’s 50 Best Restaurants. His cuisine is often described as avant-garde (a few press reference links at the end of the article).
- Back stage at ultraviolet by paul pairet shanghai that s shanghai
- Pairet prepares a sea bass bread at his ultraviolet by paul pairet in shanghai
Pairet prepares a sea bass bread at his ultraviolet by paul pairet in shanghai
Pairet was born in Perpignan and studied at a hotel school in Toulouse after a scientific study background. A chef/instructor who demonstrated diffusion and biochemical reactions in cooking impressed him as a student, and he decided to become a chef.
Pairet was first noticed by the press while helming Café Mosaic in Paris in 1998. Over the next 15 years, he also worked in Istanbul, Hong Kong, Sydney and Jakarta. In 2005, he settled in Shanghai to open Jade on 36, an avant-garde restaurant in the Pudong Shangri-La Hotel until he left in 2008.
In April 2009, he opened Mr & Mrs Bund in the Bund 18 building, where has been lauded for his witty takes on bistro classics. The restaurant was ranked the 7th best in Asia and the 43rd best in the world in 2013, making it the first restaurant in Mainland China to be ranked on the World’s 50 Best Restaurants list. In 2014: No. 11 in Asia's 50 Best Restaurants, and No. 76 in the world's list. In 2015: No. 21 in Asia's 50 Best Restaurants. In 2016: No. 28 in Asia's 50 Best Restaurants. Since 2016 it became one of the members of Collège Culinaire de France.
In February 2010, Pairet presented his idea for a restaurant of one table that used technology to offer an immersive, multi-sensory dining experience in public for the first time, at the OFF5 Omnivore Food Festival in Deauville, France.
After planning and development since 1996, this idea became the restaurant Ultraviolet, which opened in Shanghai in an undisclosed location in May 2012. The restaurant’s unique concept is based on Pairet’s theory of “psycho-taste” , or the psychology and emotions associated with food. He believes that our perception of taste can be altered through engaging different senses and emotion triggers as we eat, and has been quoted as saying “Food is ultimately about emotion, and emotion goes beyond taste.”
Ultraviolet was ranked the 8th best restaurant in Asia by Asia’s 50 Best Restaurants list in both 2013 and 2014, and the 60th best restaurant in the world in 2013, and the 58th in 2014. In 2015: No. 3 in Asia's 50 Best Restaurants, and No. 24 in The World's 50 Best Restaurants. In 2016: No. 7 in Asia's 50 Best Restaurants, and No. 42 in The World's 50 Best Restaurants. In 2017: two Michelin stars by the first Michelin Guide Shanghai which was published in September 2016, No. 8 in Asia's 50 Best Restaurants, and No. 41 in The World's 50 Best Restaurants. Since October 2014 Ultraviolet became one of the restaurant members of Les Grandes Tables du Monde.
In February 2017, Pairet launched a carvery The Chop Chop Club in for Unïco Shanghai. Here Pairet features whole pieces of meat and fish for mains, carved and served at the peak of the dishes - "released based on a nightly schedule, the names and times of which are displayed with prices and available portions on a digital screen with live updates of 'buy now' and 'sold out' statuses." with "some larger pieces to be shared between different, unconnected tables" or to be served as whole for an entire table.