About Anton Mosimann OBE DL
Legendary chef, Anton Mosimann OBE, DL has not only crafted unforgettable meals for numerous celebrities, politicians and the British Royal family, but also ventured successfully in the business world. From his early years helping his parents run their own restaurant where he developed both a love for food and a desire to become a cook, to his apprenticeship at a local hotel at the age of 15, to when at the age of 25 he became one of the youngest Chefs to receive the coveted Chef de Cuisine Diploma.
At the age of 28, he was appointed Maitre Chef des Cuisines at the Dorchester Hotel in London – the youngest ever to hold this position. During his thirteen-year tenure he was awarded two Michelin stars; the first time such accolade had been given to a hotel restaurant outside of France. In 1988 Anton acquired a Scottish Presbyterian church and set about creating Mosimann’s Club.
He also established a catering company, Mosimann’s Party Service, for which he has held the Royal Warrant of Appointment to HRH The Prince of Wales for Catering Services since 2000. In addition, he acquired a converted Victorian school in London’s Battersea and created The Mosimann Academy, with a demonstration kitchen featuring an enviable list of cookery courses and one of the world’s most extensive libraries of over 6,000 cookery books dating back to the 15th century. In June 2016, his library, together with thousands of items relating to his professional career were curated at the César Ritz College, Le Bouveret on the shores of Lake Geneva. Entitled The Mosimann Collection: A Culinary Heritage the permanent exhibition spans four different floors and is designed as a source of learning and inspiration for students embarking upon their careers.
“Food was the earliest influence on me as a child. I still remember the wonderful smell of apricots in season… it was fantastic… coming home from school to find my parents in the kitchen cooking, it all smelt so good. Theirs was basic cooking with seasonal produce. We have lost all that now, products are available all year round and I feel that’s a pity, as waiting makes it more worthwhile.”