Anton is known throughout the world for his culinary expertise, and has held many prestigious positions, and received many accolades during his career. He was Maitre Chef des Cuisines at The Dorchester Hotel for thirteen years, during which time its restaurant achieved a rating of two stars in the Michelin Guide. At that time, it was the first hotel restaurant outside of France to do so. He terms his culinary style cuisine naturelle, and it emphasises healthy and natural ingredients, avoiding additions of fat and alcohol.
Anton Mosimann spent his early years in Nidau, near Biel helping his parents run their own restaurant where he developed both a love for food and a desire to become a cook.
When he was 15 he began an apprenticeship at a local hotel, and he received his diploma as a chef de cuisine at the age of 25. During his twenties he worked at hotels in Rome, Montreal, Japan and Belgium. During Expo ’70 in Japan Mosimann was Head Chef at the Swiss Pavilion.
Mosimann was appointed Maitre Chef de Cuisines at London’s Dorchester Hotel in 1975, when he was only 28 years old. His predecessor, Eugène Käufeler, had asked for advice on the appointment from Adelrich Furrer, a Swiss expert on gastronomy Mosimann had come to Furrer’s attention when he won a Gold Medal for his cooking, at a competition in Lucerne.
After leaving The Dorchester Mosimann created a private dining club called Mosimann’s, a cookery school, and other enterprises in the hospitality industry. His business interests also include Mosimann’s Academy and Mosimann’s Party Service. Mosimann’s Limited holds a Royal Warrant as caterers to HRH The Prince of Wales.
Television Work & Recognition
His English television work includes the Food and Drink special ‘Anton Goes to Sheffield’ in 1985, which won a Glenfiddich Award in 1986, ‘Cooking with Mosimann’ in 1990, and ‘Anton Mosimann – Naturally’ from 1991 to 1992.
In 2006, Anton Mosimann was awarded Officer of the National Order of Merit from France and in 2004 he received his OBE.
In 2011, he was chosen to cook for the 300 guests at the evening reception of the Wedding of Prince William, Duke of Cambridge, and Catherine Middleton at Buckingham Palace.
In recognition of his work for the wedding reception of The Duke and Duchess of Cambridge, Mosimann was appointed a Deputy Lieutenant of Greater London.