Chef Eloi Spinnler, star of stoves and networks

Equipped like a samurai with its knife harness, Eloi Spinnler is detonating. If his name is unknown to you, his face may be familiar to you. Because the 30 -year -old is not only chief, he is also a rising star of social networks for a little over a year, with more than 240,000 followers on Instagram, and almost as much on Youtube. In his videos, shot in the kitchens of his two Parisian restaurants, pride and anger, he invites pell-mell, in a joyful brothel, chefs he appreciates (Juan Arbelaez), artists (singer Hervé, humorist Pablo Mira), or even personalities who inspire him as the environmental activist Camille Etienne. Without forgetting simple and accessible recipes: learn to cook mushrooms from A to Z (including the foot) or prepare a guacamole broccoli – to replace lawyers imported from the end of the world and whose agriculture is very gourmet in water. All have tens of thousands of views. Eloi populates as much as possible and gives useful daily advice for a young target and not necessarily used to cooking. This committed leader-as he defines himself-also had the idea of ​​launching a collaboration with an ambassador every quarter. The concept: a video, a special dish co -signed à la carte and a launch party at Anger whose income will be fully donated to the association represented by the godfather in question. Fun and useful at the same time, a good summary of his personality. Because Eloi Spinnler has an objective: maximum coherence between his speech and his actions.

A chef who does not lack spice

Buzz aside, the hyperactive thirties is above all a talented chef. Eloi joined the Ferrandi school at the age of 13; He spent seven years there, chaining different courses. He inaugurated his first restaurant, Pride, in 2022. The second, anger, opened its doors last September. We meet regulars of pride, residents of the neighborhood, and of course a younger clientele, drained by social networks. It must be said that its Entrance-Plat-Dsert lunch formula at 28 euros is unbeatable in times that run. With his team, the chef who does not lack spice had the idea of ​​a concept around spices (peppers and peppers in particular) present in all
dishes served at Anger, from starter to dessert, more or less pronounced.

“My goal is to develop consumption methods, while ensuring the well-being of the members of my teams, to make them want to continue alongside us, and to make them grow with us. »»

Like its Russian roulette brioche, where several condiments are hidden including one with chili, on which one falls by surprise. Good and fun, it is the credo of this Trublion chef, with the two pillars that are his love of small producers and zero waste. Marked by his experiences in some starry, where an entire poultry left in the trash after being used to flavor a broth, he took the opposite. “On a daily basis, you have to tilt your head, but it’s worth it. Zero waste optics and the work of the gross possible products require one more person in my brigade because there are more preparations upstream and storage afterwards. But it is also seven margin points won. My goal is to develop consumption methods, while ensuring the well-being of the members of my teams, to make them want to continue alongside us, and to make them grow with us. »»

With the opening of a third restaurant scheduled for the end of 2025, still around the seven capital sins, Eloi and its teams are not likely to be bored. And either!

Anger, 39 rue Richer, Paris 9th.
Pride, 6 rue Popincourt, Paris 11th.

Bonaloi – Restaurants Orgueil et Colère à Paris – Eloi Spinnler