Luxury Swiss watchmaker Hublot has welcomed three Michelin star chef Paul Pairet in the Hublot family. Born and trained in France, for years, the chef has won numerous awards in the global gastronomy world for his highly personal and original cuisine. He rejected the rigid culinary convention to constantly challenge possibilities in food forms to create unique and sophisticated culinary artworks and experience and perfectly embodies the values so dear to Hublot: passion, excellence, and creativity.
Always true to its philosophy to “Be First, Different and Unique”, Hublot has been boldly exploring cutting-edge expertise, while preserving traditional Swiss watchmaking. It has been constantly challenging the limits of traditional watchmaking and concepts to create futuristic masterpieces with peerless craftsmanship and avant-garde design so as to underscore its daring pioneering spirit. Likewise, Paul Pairet enjoys deep respect in the global gastronomy industry for his fearless, unconventional, and innovative spirit.
Hublot shares lots of values with chef Paul Pairet. From his distinctive and unique interpretation of ingredients to his daring challenge to the traditional gastronomic experience, Paul’s passion and dedication to the culinary artfully express the watchmaking spirit that Hublot has always adhered to. Feeling Paul’s extraordinary influence on and great contribution to the global gastronomy industry, we are delighted to welcome him to the Hublot family and looking forward to creating unique pioneering artworks with him.
He has revolutionized traditional ways in playing on texture and temperature of ingredients, producing unique and tasty cuisine with his highly skillful and gorgeous techniques. He achieved the Lifetime Achievement Award by 2013 Asia’s 50 Best Restaurants, Restaurateur of the Year by Les Grandes Tables du Monde in 2018, and the 50 most influential French people in the world by 2019 Vanity Fair France. For years, his creative flair, daring experimentation, and inspired dishes continue to influence chefs and the gastronomy industry around the world.