Working at the world’s most innovative restaurant

Swedish alumnus Maurice Fesselet is working in one of the most ground-breaking restaurants in the industry. As the Assistant Manager of Ultraviolet by Paul Pairet, he plays an important role in ensuring the guests that travel in from around the world receive the one-of-a-kind, exceptional culinary experience they are seeking.

 

What is the Ultra Violet Restaurant?
Ultraviolet provides guests a completely unique fine-dining experience. Using multi-sensorial technology, each evening 10 diners are treated to a 20-course menu in a setting that provokes all 5 of your senses.

Photo credit: Scott Wright - Limelight Studio

“

Using light, sound, scent, temperature and theatre, each course has a tailored ambience to bring out the best of what that dish has to offer.

”

The genius behind the concept is French Chef – Paul Pairet. Ultraviolet is the fruition of over 15 years of dreaming and planning for a restaurant that would remove the constraints that chefs have in a typical a la carte restaurant. He believes that being in control of what the customers eat, at what time, and in what environment he can create the perfect meal.

 

How did you end up in Shanghai?

“

I can honestly say that I could never imagine that I would end up where I am now!

”

After I graduated from IHTTI, I was determined to go to China as I had completed one of my internships in Beijing during my studies. I got the opportunity to move to China with Kempinski through their Management Training Program and quickly moved up the ladder from Assistant Restaurant Manager to Restaurant Manager. It was a good experience – but the idea of living and working in Shanghai became my new goal. Now, after 5 years of living here I almost feel more at home here than in Sweden.

 

What made you choose to accept the role with Ultraviolet?

“

I knew that by working here I would see things I’ve never seen before and learn things that I couldn’t learn anywhere else.

”

Photo credit: Scott Wright - Limelight Studio

 

Without giving away secrets, what could a guest expect by booking a seat at Ultra Violet?
Each night there are 10 people – one menu and one serving.

• Guests arrive at a meeting point where they are greeted by 2 hosts, served a glass of champagne or cider and introduced to the evening ahead
• Next they get in a bus and are transported to a secret location. There is no address or phone number
• During the drive, the ambience of the evening is set through music and videos that set the theme of the evening
• Located in a very dark parking lot, the guests are taken to a bunker-like building with no windows
• At 7:30 with the ringing of the doorbell – the evening begins
• 20 courses are served over the span of 3.5 – 4 hours with the evening finishing at 11:00pm

 

What is your role?
I am responsible for the mise en place for the wines, glassware and equipment. I also take care of the beverage service including drink pairings, temperature control and inventory. All of the managers on the team serve the food – everything we do is 100% focused on the guests.

 

How is this experience different than other restaurants you have worked in?
The way of working is extremely different than anywhere I have ever worked. With 3 Michelin stars, the standard is very high from the service we provide all the way to the glassware that is selected.

 

What are some challenges you encounter in this type of environment?
The working environment is quite peculiar. We work together with the same team every day from 1pm to 1am in an environment with no windows. This type of work is not for everyone. But I remind myself every day that I am lucky that I work here.

Photo credit: Scott Wright - Limelight Studio

 

Why do you recommend eating at Ultraviolet?

“

It’s something you will remember for the rest of your life – something you can tell your kids about it!

”

---

Maurice graduated with a Bachelor of Arts in International Hospitality & Tourism Management
Programme Details		Dates & Deadlines		Entry Requirements
Application Procedure   Fees