A week after his return, Thibaut Spiwack was again eliminated from Top Chef. Find out the reasons for his departure.
[Mis à jour le 27 avril 2022 à 23h37] A week after signing his return to Top Chef, Thibaut Spiwack was definitely eliminated this Wednesday, April 27. The 30-year-old, holder of a green star in the Michelin Guide, unfortunately did not convince Philippe Etchebest, who had asked the candidates to revisit his signature dish: ravioli.
As a last chance, Thibaut was overtaken by Lilian and Pascal, who offered better plates around mackerel. “He is a candidate who has a lot of technique but sometimes you have to go to the essentials. Your dish lacked visibility”, regretted Hélène Darroze. “I had fun in the events. These eleven weeks of roller coaster were completely crazy… I met some great people, it was a kind of bubble of happiness”, commented Thibaut, who retains only the best of his passage in Top Chef.
What is Thibault Spiwack’s background?
After obtaining his professional culinary baccalaureate, Thibaut Spiwack began his career as a clerk at the Four Seasons George V, before becoming Alain Senderens’ chef de partie at Lucas Carton. In 2011 and for four years, the young man also held the position of sous-chef at Alain Ducasse’s Jules Verne restaurant located on the second floor of the Eiffel Tower, then the position of chef at the Hôtel Particulier de Montmartre. In the meantime, Thibaut Spiwack has put his knives in England but also in Australia. The media also talked a lot about the young chef during the tragic events that took place during the summer of 2021. His little sister Virginie, aged 32, lost her life during the fires in the Var. On his Facebook page, Thibaut Spiwack paid tribute to her: “Goodbye little sister. Your train stops here, in the middle of a forest overlooking the sea, in the mountains of the Var. Thank you to all those who helped us to trying to find her. Your help made it possible for us to return heaven and earth, even though it was already too late.”
Where to find his restaurant?
Thibaut Spiwack is chef and owner of the restaurant Anona, opened in 2019 in the 17th arrondissement of Paris. In this establishment, the cook has decided to adopt an eco-responsible approach – reducing waste, limiting water consumption, green electricity and of course local products. The restaurant has also been awarded a green star by the Michelin Guide for its commitment.
In early 2022, Thibaut Spiwack created Starving Club, a street food brand paying tribute to three different cultures: those of La Grève, Asia and the United States. The place is open continuously 7 days a week and the offer is available on site, but also for take-out and delivery. In May of the same year, Thibaut Spiwack signs the menu of Fabula, an ephemeral restaurant offering shared dishes located within the Carnavalet Museum.
At Anona, Thibaut Spiwack offers eco-responsible cuisine based on products from short circuits, preferably from Ile-de-France. An approach that seems logical today, but which was not as much when Anona opened. “I felt I had to justify myself, but when you think about it, it’s not up to me to do it. A colleague who sells out-of-season products or reheats prepared meals should have to justify himself. with its customers. Me, no”, judge Thibaut Spiwack on the site of the Michelin Guide.
Do you want to follow the evolution of Thibaut Spiwack? The chef regularly updates his Instagram page @thibautspiwack where he shares some photos of dishes, his favorite products but also his chef friends.