International
Thibaut SPIWACK
Chef : 1 restaurant
Born in 1986 in Gif-sur-Yvette in the Essonne region of France, Thibaut Spiwack has always been driven by the ambition to "do something useful". Cooking soon became an obvious choice, particularly thanks to the small dishes he prepared for his friends. In 2004, he enrolled at the Ferrandi school on the Jouy-en-Josas campus (Yvelines). During his training, he worked in a brasserie in his village. At the same time, he quickly became class valedictorian, and his teachers directed him to the George V in Paris. He tried his hand at gastronomy and discovered all the positions over two years: "My life changed a little," he says.
In 2009, he left to work in London for a year. He worked as a saucier in the French restaurant One-O-One, where he familiarized himself with "a lot of techniques". Back in France, Thibaut Spiwack wanted to discover all styles of catering. For six months, he tried his hand at brasserie, bistro, pizzeria and collective. He then arrived at Lucas Carton, in the kitchens of Alain Senderens and Jérôme Banctel, before leaving for Australia and Asia in 2011: "It was fascinating, both on a human and culinary level. "
On his return to France in 2012, he joined the kitchens of the Jules Verne, during the Alain Ducasse era. He spent three years there, including two as sous-chef. In 2015, he joined Le Mandragore at the Hôtel Particulier Montmartre.
In 2018, the desire to have his own address became stronger: "I wanted to do something more like me." He took a year to study the question, still driven by a certain idea of respect for nature and man. Anona opens in 2019, offering "Parisian terroir, ecological and gastronomic cuisine". The project received 2 Gault&Millau toques, 3 Ecotables macaroons, and Thibaut Spiwack took part in the 2022 season of "Top Chef", where he "got to talk ecology on TV". Since then, his success has not waned, and the chef is not about to stop giving meaning to his actions : "We're constantly setting ourselves targets to improve our commitments. "
T.L.
Its restaurants
Its news
Our partners
Food products, kitchen equipment, tableware, service solutions...
See the full list of partners who place their trust in Gault&Millau
All our partners
