Born in Perpignan, France, Paul Pairet has established himself as one of the most daring and creative chefs in the global gastronomic panorama. With a professional journey that spans various continents, Pairet has redefined culinary art by combining avant-garde techniques with classical traditions, earning a distinguished place in Shanghai's food scene and beyond.
Biography
Paul Pairet's career began in France, where he received significant culinary training. His rise in the restaurant world started in 1998 with Café Mosaic in Paris, where he already impressed with his unconventional ingredient combinations and an experimental approach to French cuisine. In 2005, Pairet moved to Shanghai, opening Jade on 36, a restaurant that quickly became a must-visit destination for avant-garde cuisine enthusiasts.
His most audacious project is Ultraviolet, launched in 2012. This revolutionary restaurant offers a multisensory dining experience, featuring a menu of about 20 courses in special effect-enhanced rooms that change with each dish. Ultraviolet not only quickly captivated its audience but also earned three Michelin stars in 2017 and numerous international accolades. Besides Ultraviolet, Pairet manages other restaurants in Shanghai: Mr & Mrs Bund, a modern French eatery; Polux, a café-bistro; and Charbon, a casual spot specializing in barbecue and artisanal ice creams.
In 2023, Pairet opened Nonos in Paris, located in the prestigious Hôtel de Crillon, offering a menu of French classics in a modern and refined style. Recognized for his "talent, innovation, and contribution to the Asian restaurant industry," Pairet received the Lifetime Achievement Award from Asia’s 50 Best Restaurants in 2013 and the Chef's Choice Award in 2016.
In 2018, he was named Restaurateur of the Year by Les Grandes Tables du Monde and included in Vanity Fair France's list of the 50 Most Influential French People. Pairet's philosophy is encapsulated in his vision of cooking as an art that goes beyond taste, engaging all the senses and creating a complex and emotionally rich culinary experience. He has been a jury member and mentor on the TV show Top Chef in France since 2020.
