Paul Pairet, the renowned chef behind the acclaimed restaurant Ultraviolet in Shanghai, has announced the closure of his establishment after 13 years of serving innovative, multisensory dining experiences. The final service at Ultraviolet will take place on March 29, 2025, a decision that has stirred emotions among food enthusiasts and industry insiders alike.
Ultraviolet, which opened its doors in 2012, has garnered three Michelin stars since 2018, making it one of the most prestigious dining venues in the world. Known for its unique concept, the restaurant offered a culinary journey that engaged all five senses, with each of the twenty dishes served accompanied by carefully curated lighting, sounds, and scents, creating an immersive environment for diners.
Pairet, speaking on the French television show Quotidien, shared his reflections on this significant decision. “This adventure is coming to an end, and it will end on Saturday. All beautiful things come to an end, and that’s how I see it,” he stated, emphasizing that the choice to close was made thoughtfully and with a sense of peace. He added, “I’m not burying my dog, don’t take it that way, sorry. I think it was the right time to do it.”
The closure comes after a challenging few years for the restaurant, particularly due to the impact of the COVID-19 pandemic in China. “We’ve come out of three years of confinement, which ultimately cost us quite a bit of money,” Pairet explained. Despite the financial challenges, Ultraviolet remained commercially viable, often fully booked due to its limited seating of just ten guests, served by a dedicated team of thirty staff members.
“You can imagine what that looks like, with a thousand square meters dedicated to just ten covers,” he remarked, highlighting the operational complexities of maintaining such a high standard of service. Pairet acknowledged the physical and emotional toll of running such a demanding operation, stating, “At some point, we may not have the strength to reinvest as we should.”
Reflecting on the legacy of Ultraviolet, he noted its personal significance: “Each developed recipe has a very special connection with my history or things that have influenced me.” This deep connection to his work is part of what has made Ultraviolet not just a restaurant, but a manifestation of his culinary philosophy.
As the culinary world prepares for the upcoming season of Top Chef, which debuted on March 26, 2025, on M6, Pairet’s departure from Ultraviolet marks a poignant moment in the industry. He expressed his belief in the value of craftsmanship and passion in cooking, stating, “The great quality of Top Chef is the value of work, craftsmanship, and the passion that we can put into it.”
Looking ahead, Pairet has not ruled out future culinary ventures, though he remains based in Shanghai. He addressed the possibility of relocating Ultraviolet to France, saying, “It wouldn’t necessarily be easy: can you imagine thirty employees in Paris? Today, in France, it’s not necessarily easy to set up a restaurant that can operate commercially.”
Despite the uncertainties, he remains optimistic about his future in the culinary arts, stating, “I might enter the third phase of my career. Everything interests me. I could spend three months passionately working on a ham sandwich.” This openness to new experiences suggests that while Ultraviolet may be closing, Pairet’s culinary journey is far from over.
As the last service approaches, many in the culinary community are reflecting on the impact of Ultraviolet and what it has represented in the world of fine dining. Known for its groundbreaking approach to gastronomy, the restaurant has set a high bar for immersive dining experiences and has inspired chefs around the globe.
In the end, Paul Pairet’s decision to close Ultraviolet appears to be a culmination of careful consideration and a desire to end on a high note. “It’s better to stop at the top,” he concluded, leaving behind a legacy that will be remembered for its innovation and artistry in the culinary world.
