THIBAUT SPIWACK

CHEF 

Creative and committed, Chef Thibaut Spiwack offers a bold and responsible gastronomic cuisine. 

With ANONA, he wants to offer his customers a real culinary experience because sharing is the main motivation of this young passionate chef.

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.

JIMMY

CAPPEZZONE

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.

CEDRIC

LEVASSOR

HEAD WAITER

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RYAN-DARA

VIROULAUD

BARTENDER

For Ryan, catering runs in the family. He discovered the job by his mother's side, who owns a restaurant in Guadeloupe.

Interested, and full of energy, he tried every position: bar, waiting, kitchen. When he turned 20, he leaved his native island to work in Switzerland, where he start developing his talent for mixology.

One year later, he joins the European Bartender School, where he polished his bold style. ANONA gave him carte blanche to create home-made cocktails which will manage to surprise even the most particular of patrons.