After Dinner Speakers: Anton Mosimann, Jo Caulfield, Linda Lusardi

Swiss-born Anton Mosimann is world renowned for his culinary career, having worked throughout Europe, Canada, the Far East and Japan. Appointed Maitre Chef des Cuisines of The Dorchester at the age of 28, he was the youngest ever to hold such a prestigious position. During his thirteen year tenure at London's leading hotel, he achieved 2 stars in the Guide Michelin, the first occasion that such an accolade had been awarded to a hotel restaurant outside France. In 1985, Anton created a new healthy style of cooking called Cuisine Naturelle, which avoids the use of fats and alcohol. This type of cuisine has become increasingly popular, along with the focus on health and fitness. Loyd Grossman, social commentator, has said that the history of food in Britain divides neatly into two periods - before Mosimann and after Mosimann. In 1988, Mosimann opened, his private dining club in London's Belgravia, membership of which is coveted. From the foundations of the Mosimann's club a church built in 1830 and now Mosimann's world famous dining club, The Belfry sprung many new Mosimann industries. In 1989, Anton Mosimann brought together a team of professionals to form Mosimann's Party Service. Mosimann's Party Service provides total party management. Many of the clients return because of the continuous new styles and venues. Mosimann's Academy - a center of culinary excellence for amateurs & professionals. Mosimann's Creative Chefs - a unique executive recruitment consultancy for world leading Food & Beverage personnel. Mosimann's Merchandise includes Champagne, Wine, Biscuits, Spices and a range of Sauces, Mayonnaises, Mustards and Dressings, which are available from Waitrose (U.K) and other selected retail stores. 2001 will see the birth of Chateau Mosimann, a Swiss castle that has been converted into a hotel and private dining club similar to Mosimann's in London.