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Thibaut Spiwack

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.

Thibaut Spiwack


Paris, France
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Restaurant Anona is where gastronomy meets sustainability. With respect for the planet’s resources, owner and head chef Thibaut Spiwack creates innovative French dishes with local and seasonal products. But the restaurant’s eco-friendly approach is also reflected in the way these dishes are prepared: with an eye for waste reduction, water consumption limitation, and green electricity. The restaurant is named after the obscure Annona plant, which is used for gastronomic, medical, and pharmaceutical purposes. Likewise, the talented chef and his extremely skilled kitchen team wonderfully showcase their love of lesser-known ingredients. This results in an exciting cuisine that celebrates nature and new flavours. At Anona you can enjoy your lunch or dinner in a modern interior, elegantly furnished with accents of natural wood, stone, and copper. You can take place in the dining room, at the bar or on the lovely terrace.

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