DYLAN
MOULY
SOUS CHEF
Prior to joining the ANONA restaurant team as Kitchen Second, Dylan Mouly worked in many Michelin-starred restaurants.
In 2010 at Les Trois Soleil de Montal (one Michelin star), in 2011 at Château de Castel Novel (one Michelin star) in 2014 at Edouard Loubet's restaurant (two Michelin stars), then from 2015 to 2017 at Maison Lameloise (three Michelin stars) with Chef Eric Pras.
He met Chef Thibaut Spiwack in 2017 at the Mandragore at the Hotel Particulier Montmartre. The beginning of a beautiful collaboration.
PIERRE
BORÉ
PASTRY CHEF
Passionate about pastry from the outset, Jimmy Cappezzone placed his talent and energy at the service of the Opera Gardens in Toulouse and Pur' at Park Hyatt Vendôme Paris, two starred restaurants.
From 2016 to 2018, he joined the Mandragore at the Hôtel Particulier Montmartre where he was creation manager.
He spent a year at KL Pastry and then learned bakery until the restaurant ANONA opening.
MATTHIEU
MORVAN
HEAD WAITER
Matthieu Morvan is part of a new generation of front-of-house professionals: demanding, passionate, and deeply human.
Curious by nature, a wine lover and a fine connoisseur of great restaurants, he sharpened his sense of hospitality at Plaza Athénée, Le Meurice, Substance, and Siena.
He chose to join ANONA for its meaningful approach: a committed cuisine, an honest style of service, and, above all, a rare freedom — the freedom to create a warm, tailored, and vibrant guest experience.
A long-time resident of the 17th arrondissement, he knows every corner of the neighborhood, every artisan, every hidden wine cellar. This deep knowledge shapes a vision of hospitality that goes beyond traditional codes, adapting with precision and generosity.
