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  • Waiters prepare for dinner as projections adorn the dining room wall of Chef Paul Pairet's Ultra Violet (UV) restaurant in Shanghai, China on 28 September 2013. Serving only a dozen patrons per meal, UV is quickly making a reputation for itself as it combines the senses of taste, sound, and sight to the extreme.Diners being entertained at Chef Paul Pairet's Ultra Violet (UV) restaurant in Shanghai, China on 28 September 2013. Serving only a dozen patrons per meal, UV is quickly making a reputation for itself as it combines the senses of taste, sound, and sight to the extreme.
    QS130928Shanghai042_1_1.jpg
  • Chef Paul Pairet issues orders through a windo at the kitchen of his Ultra Violet (UV) restaurant in Shanghai, China on 28 September 2013. Serving only a dozen patrons per meal, UV is quickly making a reputation for itself as it combines the senses of taste, sound, and sight to the extreme.
    QS130928Shanghai161_1_1.jpg
  • Employees practice serving patons at Chef Paul Pairet's Ultra Violet (UV) restaurant in Shanghai, China on 28 September 2013. Serving only a dozen patrons per meal, UV is quickly making a reputation for itself as it combines the senses of taste, sound, and sight to the extreme.
    QS130928Shanghai142_1_1.jpg
  • Employees practice serving patons at Chef Paul Pairet's Ultra Violet (UV) restaurant in Shanghai, China on 28 September 2013. Serving only a dozen patrons per meal, UV is quickly making a reputation for itself as it combines the senses of taste, sound, and sight to the extreme.
    QS130928Shanghai140_1_1.jpg
  • Employees practice serving patons at Chef Paul Pairet's Ultra Violet (UV) restaurant in Shanghai, China on 28 September 2013. Serving only a dozen patrons per meal, UV is quickly making a reputation for itself as it combines the senses of taste, sound, and sight to the extreme.
    QS130928Shanghai135_1_1.jpg
  • Food being prepared at Chef Paul Pairet's Ultra Violet (UV) restaurant in Shanghai, China on 28 September 2013. Serving only a dozen patrons per meal, UV is quickly making a reputation for itself as it combines the senses of taste, sound, and sight to the extreme.
    QS130928Shanghai054_1_1.jpg
  • Chef Paul Pairet poses for photographs at his Ultra Violet (UV) restaurant in Shanghai, China on 28 September 2013. Serving only a dozen patrons per meal, UV is quickly making a reputation for itself as it combines the senses of taste, sound, and sight to the extreme.
    QS130928Shanghai126_1_1.jpg
  • Chef Paul Pairet poses for photographs at his Ultra Violet (UV) restaurant in Shanghai, China on 28 September 2013. Serving only a dozen patrons per meal, UV is quickly making a reputation for itself as it combines the senses of taste, sound, and sight to the extreme.
    QS130928Shanghai123_1_1.jpg
  • Chef Paul Pairet poses for photographs at his Ultra Violet (UV) restaurant in Shanghai, China on 28 September 2013. Serving only a dozen patrons per meal, UV is quickly making a reputation for itself as it combines the senses of taste, sound, and sight to the extreme.
    QS130928Shanghai119_1_1.jpg
  • Waiters prepare for dinner as projections adorn the dining room wall of Chef Paul Pairet's Ultra Violet (UV) restaurant in Shanghai, China on 28 September 2013. Serving only a dozen patrons per meal, UV is quickly making a reputation for itself as it combines the senses of taste, sound, and sight to the extreme.
    QS130928Shanghai113_1_1.jpg
  • A diner walks past a comment wall at Chef Paul Pairet's Ultra Violet (UV) restaurant in Shanghai, China on 28 September 2013. Serving only a dozen patrons per meal, UV is quickly making a reputation for itself as it combines the senses of taste, sound, and sight to the extreme.
    QS130928Shanghai112_1_1.jpg
  • Diners are invited to the kitchen to share Champagne and deserts with Chef Paul Pairet and staff at his Ultra Violet (UV) restaurant in Shanghai, China on 28 September 2013. Serving only a dozen patrons per meal, UV is quickly making a reputation for itself as it combines the senses of taste, sound, and sight to the extreme.
    QS130928Shanghai106_1_1.jpg
  • Diners are invited to the kitchen to share Champagne and deserts with Chef Paul Pairet and staff at his Ultra Violet (UV) restaurant in Shanghai, China on 28 September 2013. Serving only a dozen patrons per meal, UV is quickly making a reputation for itself as it combines the senses of taste, sound, and sight to the extreme.
    QS130928Shanghai105_1_1.jpg
  • Diners being entertained at Chef Paul Pairet's Ultra Violet (UV) restaurant in Shanghai, China on 28 September 2013. Serving only a dozen patrons per meal, UV is quickly making a reputation for itself as it combines the senses of taste, sound, and sight to the extreme.
    QS130928Shanghai091_1_1.jpg
  • Food being prepared at Chef Paul Pairet's Ultra Violet (UV) restaurant in Shanghai, China on 28 September 2013. Serving only a dozen patrons per meal, UV is quickly making a reputation for itself as it combines the senses of taste, sound, and sight to the extreme.
    QS130928Shanghai085_1_1.jpg
  • Diners being entertained at Chef Paul Pairet's Ultra Violet (UV) restaurant in Shanghai, China on 28 September 2013. Serving only a dozen patrons per meal, UV is quickly making a reputation for itself as it combines the senses of taste, sound, and sight to the extreme.
    QS130928Shanghai073_1_1.jpg
  • Diners being entertained at Chef Paul Pairet's Ultra Violet (UV) restaurant in Shanghai, China on 28 September 2013. Serving only a dozen patrons per meal, UV is quickly making a reputation for itself as it combines the senses of taste, sound, and sight to the extreme.
    QS130928Shanghai071_1_1.jpg
  • Food being prepared at Chef Paul Pairet's Ultra Violet (UV) restaurant in Shanghai, China on 28 September 2013. Serving only a dozen patrons per meal, UV is quickly making a reputation for itself as it combines the senses of taste, sound, and sight to the extreme.
    QS130928Shanghai059_1_1.jpg
  • Dish waiting to be served at Chef Paul Pairet's Ultra Violet (UV) restaurant in Shanghai, China on 28 September 2013. Serving only a dozen patrons per meal, UV is quickly making a reputation for itself as it combines the senses of taste, sound, and sight to the extreme.
    QS130928Shanghai049_1_1.jpg
  • Dish waiting to be served at Chef Paul Pairet's Ultra Violet (UV) restaurant in Shanghai, China on 28 September 2013. Serving only a dozen patrons per meal, UV is quickly making a reputation for itself as it combines the senses of taste, sound, and sight to the extreme.
    QS130928Shanghai045_1_1.jpg
  • Employees monitor the progress and reactions of each diner through video monitors at Chef Paul Pairet's Ultra Violet (UV) restaurant in Shanghai, China on 28 September 2013. Serving only a dozen patrons per meal, UV is quickly making a reputation for itself as it combines the senses of taste, sound, and sight to the extreme.
    QS130928Shanghai040_1_1.jpg
  • Diners are picked up by a van at the bund to be escorted to Chef Paul Pairet's Ultra Violet (UV) restaurant in Shanghai, China on 28 September 2013. Serving only a dozen patrons per meal, UV is quickly making a reputation for itself as it combines the senses of taste, sound, and sight to the extreme.
    QS130928Shanghai032_1_1.jpg
  • Diners are picked up by a van at the bund to be escorted to Chef Paul Pairet's Ultra Violet (UV) restaurant in Shanghai, China on 28 September 2013. Serving only a dozen patrons per meal, UV is quickly making a reputation for itself as it combines the senses of taste, sound, and sight to the extreme.
    QS130928Shanghai030_1_1.jpg
  • Diners are picked up by a van at the bund to be escorted to Chef Paul Pairet's Ultra Violet (UV) restaurant in Shanghai, China on 28 September 2013. Serving only a dozen patrons per meal, UV is quickly making a reputation for itself as it combines the senses of taste, sound, and sight to the extreme.
    QS130928Shanghai027_1_1.jpg
  • Projections adorn the dining room wall of Chef Paul Pairet's Ultra Violet (UV) restaurant in Shanghai, China on 28 September 2013. Serving only a dozen patrons per meal, UV is quickly making a reputation for itself as it combines the senses of taste, sound, and sight to the extreme.
    QS130928Shanghai019_1_1.jpg
  • Projections adorn the dining room wall of Chef Paul Pairet's Ultra Violet (UV) restaurant in Shanghai, China on 28 September 2013. Serving only a dozen patrons per meal, UV is quickly making a reputation for itself as it combines the senses of taste, sound, and sight to the extreme.
    QS130928Shanghai014_1_1.jpg
  • Waiters prepare for dinner as projections adorn the dining room wall of Chef Paul Pairet's Ultra Violet (UV) restaurant in Shanghai, China on 28 September 2013. Serving only a dozen patrons per meal, UV is quickly making a reputation for itself as it combines the senses of taste, sound, and sight to the extreme.
    QS130928Shanghai011_1_1.jpg
  • Projections adorn the dining room wall of Chef Paul Pairet's Ultra Violet (UV) restaurant in Shanghai, China on 28 September 2013. Serving only a dozen patrons per meal, UV is quickly making a reputation for itself as it combines the senses of taste, sound, and sight to the extreme.
    QS130928Shanghai006_1_1.jpg
  • Waiters prepare for dinner as projections adorn the dining room wall of Chef Paul Pairet's Ultra Violet (UV) restaurant in Shanghai, China on 28 September 2013. Serving only a dozen patrons per meal, UV is quickly making a reputation for itself as it combines the senses of taste, sound, and sight to the extreme.
    QS130928Shanghai004_1_1.jpg
  • Employees practice serving patons at Chef Paul Pairet's Ultra Violet (UV) restaurant in Shanghai, China on 28 September 2013. Serving only a dozen patrons per meal, UV is quickly making a reputation for itself as it combines the senses of taste, sound, and sight to the extreme.
    QS130928Shanghai138_1_1.jpg
  • Employees practice serving patons at Chef Paul Pairet's Ultra Violet (UV) restaurant in Shanghai, China on 28 September 2013. Serving only a dozen patrons per meal, UV is quickly making a reputation for itself as it combines the senses of taste, sound, and sight to the extreme.
    QS130928Shanghai136_1_1.jpg
  • Diners are invited to the kitchen to share Champagne and deserts as well as photo ops with Chef Paul Pairet and staff at his Ultra Violet (UV) restaurant in Shanghai, China on 28 September 2013. Serving only a dozen patrons per meal, UV is quickly making a reputation for itself as it combines the senses of taste, sound, and sight to the extreme.
    QS130928Shanghai108_1_1.jpg
  • A waiter moves a tray holding a fish encased in gelatin at Chef Paul Pairet's Ultra Violet (UV) restaurant in Shanghai, China on 28 September 2013. Serving only a dozen patrons per meal, UV is quickly making a reputation for itself as it combines the senses of taste, sound, and sight to the extreme.
    QS130928Shanghai079_1_1.jpg
  • Food being prepared at Chef Paul Pairet's Ultra Violet (UV) restaurant in Shanghai, China on 28 September 2013. Serving only a dozen patrons per meal, UV is quickly making a reputation for itself as it combines the senses of taste, sound, and sight to the extreme.
    QS130928Shanghai067_1_1.jpg
  • Diners being entertained at Chef Paul Pairet's Ultra Violet (UV) restaurant in Shanghai, China on 28 September 2013. Serving only a dozen patrons per meal, UV is quickly making a reputation for itself as it combines the senses of taste, sound, and sight to the extreme.
    QS130928Shanghai064_1_1.jpg
  • Diners being entertained at Chef Paul Pairet's Ultra Violet (UV) restaurant in Shanghai, China on 28 September 2013. Serving only a dozen patrons per meal, UV is quickly making a reputation for itself as it combines the senses of taste, sound, and sight to the extreme.
    QS130928Shanghai044_1_1.jpg
  • Diners being entertained at Chef Paul Pairet's Ultra Violet (UV) restaurant in Shanghai, China on 28 September 2013. Serving only a dozen patrons per meal, UV is quickly making a reputation for itself as it combines the senses of taste, sound, and sight to the extreme.
    QS130928Shanghai038_1_1.jpg
  • Names of diners are projected onto the table at Chef Paul Pairet's Ultra Violet (UV) restaurant in Shanghai, China on 28 September 2013. Serving only a dozen patrons per meal, UV is quickly making a reputation for itself as it combines the senses of taste, sound, and sight to the extreme.
    QS130928Shanghai037_1_1.jpg
  • Projections adorn the dining room wall of Chef Paul Pairet's Ultra Violet (UV) restaurant in Shanghai, China on 28 September 2013. Serving only a dozen patrons per meal, UV is quickly making a reputation for itself as it combines the senses of taste, sound, and sight to the extreme.
    QS130928Shanghai016_1_1.jpg
  • Projections adorn the dining room wall of Chef Paul Pairet's Ultra Violet (UV) restaurant in Shanghai, China on 28 September 2013. Serving only a dozen patrons per meal, UV is quickly making a reputation for itself as it combines the senses of taste, sound, and sight to the extreme.
    QS130928Shanghai003_1_1.jpg
  • Bluebells in spring woodland near Underriver, England, United Kingdom. Bluebells or H. non-scripta is particularly associated with ancient woodland where it may dominate the woodland floor to produce carpets of violet–blue flowers in bluebell woods, but also occurs in more open habitats in western regions. It is protected under UK law.
    20180421_bluebells_006.jpg
  • Bluebells in spring woodland near Underriver, England, United Kingdom. Bluebells or H. non-scripta is particularly associated with ancient woodland where it may dominate the woodland floor to produce carpets of violet–blue flowers in bluebell woods, but also occurs in more open habitats in western regions. It is protected under UK law.
    20180421_bluebells_001.jpg
  • Bluebells in spring woodland near Underriver, England, United Kingdom. Bluebells or H. non-scripta is particularly associated with ancient woodland where it may dominate the woodland floor to produce carpets of violet–blue flowers in bluebell woods, but also occurs in more open habitats in western regions. It is protected under UK law.
    20180421_bluebells_005.jpg
  • Bluebells in spring woodland near Underriver, England, United Kingdom. Bluebells or H. non-scripta is particularly associated with ancient woodland where it may dominate the woodland floor to produce carpets of violet–blue flowers in bluebell woods, but also occurs in more open habitats in western regions. It is protected under UK law.
    20180421_bluebells_004.jpg
  • Bluebells in spring woodland near Underriver, England, United Kingdom. Bluebells or H. non-scripta is particularly associated with ancient woodland where it may dominate the woodland floor to produce carpets of violet–blue flowers in bluebell woods, but also occurs in more open habitats in western regions. It is protected under UK law.
    20180421_bluebells_003.jpg
  • Bluebells in spring woodland near Underriver, England, United Kingdom. Bluebells or H. non-scripta is particularly associated with ancient woodland where it may dominate the woodland floor to produce carpets of violet–blue flowers in bluebell woods, but also occurs in more open habitats in western regions. It is protected under UK law.
    20180421_bluebells_002.jpg
  • Reaching for the moon, a partygoer in body paint at a full moon party. Koh Phangnan, Thailand
    AA-03-4490.jpg
  • A rainbow flag is a multi-colored flag consisting of stripes in the colors of the rainbow. The actual colors shown differ, but many of the designs are based on the traditional scheme of red, orange, yellow, green, blue, indigo and violet. Sometimes called 'the freedom flag', was popularized as a symbol of lesbian, gay, bisexual and transgender (LGBT) pride and diversity by San Francisco artist Gilbert Baker in 1978. The different colors symbolize diversity in the gay community
    20100531rainbow flagB.jpg
  • A rainbow flag is a multi-colored flag consisting of stripes in the colors of the rainbow. The actual colors shown differ, but many of the designs are based on the traditional scheme of red, orange, yellow, green, blue, indigo and violet. Sometimes called 'the freedom flag', was popularized as a symbol of lesbian, gay, bisexual and transgender (LGBT) pride and diversity by San Francisco artist Gilbert Baker in 1978. The different colors symbolize diversity in the gay community
    20100531rainbow flagA.jpg
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