After the eliminations of Elliott Van de Velde, Renaud Ramamourty, Tania Cadeddu then Logan Depuydt, there are still eleven candidates in the running in the thirteenth season of Top chef, with the hope of succeeding Mohamed Cheikh, the big winner of the previous edition. Among them, Thibaut Spiwack is doing well. It must be said that this adventure is for him a way to cut his daily life between his restaurant and his family life. In interview for Paris herethe 35-year-old chef gives himself up.
He is the happy father of a 20 month old little boy named Robin, born of his love with his partner. Despite his busy schedule – he is the chef of his own restaurant Anona located in the 17th arrondissement of Paris and recently opened a second establishment called Starving Club in the 15th arrondissement – he makes it a point of honor to share sweet moments with his family. Thus, he confides devoting “as much as possible“time to his son.”I take Robin every morning to his nanny, and I’m home on weekends, as the restaurant is closed on Saturday and Sunday.he says. It is sure that with my job, there are sacrifices to be made but I hope to be able to take advantage of it more a little later.“
A family life a bit disturbed by this job, this passion so absorbing. But Thibaut Spiwack is lucky: he can count on the unfailing support of his half. “With my partner, we found the best possible balanceloose the candidate of the red brigade of Hélène Darroze. She works in marketing and communication and currently she is helping me with theAnona because Top chef is a real tornado.“
This tornado is the many reservations made just after its first appearance in the M6 culinary competition! “The day after the first broadcast, we received 70 calls as soon as the establishment opened. Today, we are full for lunch and dinner, which was not the case before. There are no more places on Fridays until mid-April. There are still a few left on the other days of the weekhe had told our colleagues from Parisian. Now that the restaurant is full every day, we manage inventory better, losses are less important and we focus more on cooking.“
The interview with Thibaut Spiwack can be found in the magazine Paris herecurrently on newsstands.