After Dinner Speakers: Anton Edelmann, Nigel Cassidy,

As maître chef des cuisines at the Savoy hotel since 1982, German-born Anton Edelmann is a worthy successor to the great Auguste Escoffier. After serving an apprenticeship in a small Bavarian village near Munich, Anton got his first professional job at the Savoy as a commis saucier. He later moved back to Germany, then to Geneva before returning to London to work under Anton Mosimann at another of London's great hotels, the Dorchester. After proving his talents at the Grosvenor House he was offered the grand job at the Savoy, running the famous River Restaurant, eight private dinning rooms and three banquet rooms. His cooking is modern international, with English classics and a strong French influence. Here, a young Giorgio Locatelli was one of his protégés. His has written several books, including Taking Tea at the Savoy and Perfect Pastries, earned the Chef of the Year award from Caterer and Hotelkeeper, and made numerous appearances on television.