Chef - Partner / Founder Ultraviolet ; Mr & Mrs Bund ; The Chop Chop Club
Born and trained in France, Paul Pairet first came of notice in 1998 at Paris’ Café Mosaic, where the influences of his wandering career began to crystalize into a French-and-not-so-French style of his own.
Pairet traveled the wide world – Paris, Hong Kong, Sydney, Jakarta, and Istanbul – before landing in Shanghai in 2005 to open Jade on 36, the flagship restaurant of Shangri-La Pudong.
In 2008, Pairet joined VOL Group at the heritage Bund 18. In opening Mr & Mrs Bund – a French modern eatery in April 2009, Pairet has tailored a populist concept based on sharing simple and well-executed dishes. It expresses an elevated yet friendly interpretation of classic and comfort food through Pairet’s looking glass. It is French, in the way the chef is French: born, traveled, globally stamped, and stubbornly perfectionist.
Mr & Mrs Bund became the first restaurant from Mainland China in 2013 that entered The World’s 50 Best Restaurants list.
Launching Ultraviolet in May 2012, Pairet showcases his author’s cuisine, featuring a 20- course meal – a blend of experimental and comfort, of avant-garde and simplicity.
Conceived by Pairet since 1996, Ultraviolet is the first restaurant of its kind uniting food with multi-sensory technology to create a fully immersive dining experience. It is widely considered as the most avant-garde restaurant, with each dish enhanced by its own
taste-tailored ambiance, through visual, music, scent and mood. This unique culinary journey has been awarded with 3 Michelin Stars in Michelin Guide Shanghai since September 2017, and among The World’s 50 Best Restaurants since 2015. For Ultraviolet’s pioneering concept and operation, Pairet was recently chosen as the Restaurateur of the Year 2018 by Les Grandes Tables du Monde.
Being recognized for his “talent, innovation and contribution to Asia’s restaurant industry”, Pairet received the first ever Lifetime Achievement Award by Asia’s 50 Best Restaurants 2013, and Chefs’ Choice Award in 2016 voted by his peer. “Provocative and innovative, his creative flair, daring experimentation and inspired dishes continue to influence chefs around the world.