We had a little lockdown here in Melbourne, Australia a few weeks back and although we are out and enjoying the freedoms and safety of no cases, it's a reminder of how hard it has been and how it's going to be moving forward. This is a selection from a series I shot while wandering the streets within my 5km area that we were restricted to. Seeing the effect on the local hospitality industry without people on the streets really made it obvious that this is still real and how our worlds have changed so much in the last 18 months. I've missed the opportunity to travel and be with friends and make great new friends through shooting The Kitchen Archive. I'll be working hard to bring you some new stories over the next few months that will be local and real to my part of the world. The support has always been great and I can't wait to bring you some new images that reflect the way people have adapted to so many changes. Stay safe.
Here's a little behind the scenes of the world’s first multi-sensory and solid standing #culinaryexperience at #restaurant Ultraviolet by Paul Pairet (@uvbypp ) in Shanghai, China. Conceived since 1996 and opened in 2012 – a whole 16 years of brainstorming and hard work to bring this brilliant idea to life 💪..
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3* Michelin (@michelinguide@michelininspectors ), n.1 on Top 100+ Asian Restaurants 2019 on OAD’s Top 100 ( @oadtop100 ), n.6 on Asia’s 50 Best Restaurants and n.48 on the World’s50Best Restaurants lists 2019 ( @theworlds50best )
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🎥 by @thekitchenarchive
Founded in 2012, Ultraviolet by Paul Pairet is considered to be one of the most avant-garde experiences in the culinary world.
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Only 10 guests per night get to immerse in the ultimate of fine dining in a secret spot in Shanghai. Hats off to the multi-sensory culinary #visionary, Chef Paul Pairet. Thank you for having us.
Greg Robinson is the Head Chef of Ultraviolet by Paul Pairet (@uvbypp ). He left the US early in his career to travel and experience other cuisines and eventually found his home in Shanghai. Greg started working with Chef Paul Pairet since 2006 and oversees some of the most crucial parts of the world’s first multi-sensory dining experience. He is as talented and professional as he is welcoming, we couldn't thank him enough for allowing us to be a part of the experience.
Glen Tay @glentay is Senior Sous Chef at Ultraviolet by Paul Pairet. Hailing from Singapore, Glen has worked around the globe and started his journey at Ultraviolet in 2016. On the floor every night, Glen keeps the menu moving and is always keeping an eye on the timings of each meal. The quintessential component of Paul Pairet's visionary restaurant. He is a pretty handy photographer as well.
