A chef with a passion for creative gastronomy and sustainability
Chef Thibaut Spiwack is committed to offering gourmet cuisine that’s creative, daring, and responsible. This young chef refined his inventive cooking style by traveling the globe and working with top chefs. At just 20 years old, Thibaut started working at the Michelin-starred Four Seasons Hotel George V in Paris. After that, he moved to London and worked alongside chef Pascal Proyart at the renowned One-O-One Restaurant, and with chef Jérôme Banctel at restaurant Lucas Carton. Back in France, chef Thibaut worked for several years as a (sous-)chef at Le Jules Verne and Hôtel Particulier Montmartre. He did this until he was ready for his next step, opening a restaurant of his own: Anona.
“My fully ecological cooking style and ethical spirit run like a common thread – not only throughout my work, but throughout my entire life.
Anona
Paris, FranceAnona is a restaurant where gastronomy meets ecology. With a deep respect for our planet’s resources, Chef Thibaut Spiwack creates innovative French dishes using local, seasonal ingredients. The restaurant’s eco-responsible approach extends to how its dishes are prepared, focusing on reducing waste, water, and energy consumption. The talented chef enjoys working with nature’s often-overlooked ingredients, resulting in a renewed cuisine that celebrates the natural world. At Anona, enjoy your meal in a modern dining room, elegantly furnished with accents of natural wood, stone, and copper. Guests can choose to sit in the main dining area or at the bar.
Book a table @ Anona
Make your dinner reservations through our website for a high-quality gastronomic experience – it’s quick and easy. Book your table here and get ready for an unforgettable culinary event.
