Anton Mosimann

Anton Mosimann owns and runs Mosimann’s, the private members club in Belgravia. He also has the Mosimann Academy in Battersea where cookery demonstrations and seminars take place and which is home to his valuable collection of over six thousand cookery books dating back to the early 1600’s. His outside catering company, Mosimann’s Party Service holds a Royal Warrant to HRH The Prince of Wales for Catering.

He has won many international awards including Restaurateur of the Year (2000) from Johnson and Wales University, Rhode Island, USA and, in January 2004, Anton Mosimann was recognised for his dedication and commitment to both the food and tourism industries by being awarded an Order of the British Empire [OBE] by Her Majesty, Queen Elizabeth II. In June 2004, he received the Catey Lifetime Achievement Award from the British Catering Industry and, in November 2004 an honorary professorship from ThamesValleyUniversity. In 2006, he was appointed Officer, National Ordre du Merite Agricole (France) and was President, Royal Warrant Holder’s Association (2006). In 2007 ITV/This Morning nominated Mosimann as six of the UK’s iconic chefs.

The world of food and restaurants was indeed a different place in 1963 when Anton Mosimann entered his first professional kitchen. His dedication began as a child, when he did his homework in his parents’ restaurant. On his parents’ day off, he would invite all his friends around, cook special meals and talk about food.

His well-planned apprenticeship and a clearly defined love of food lead Anton Mosimann to assume a unique position in the history of London restaurants by his appointment as Maitre Chef de Cuisine at the Dorchester at the age of 29.

His impact was immediate: his re-invention of British food, and his abilities as a teacher and mentor helped to redefine the history and future of food in the UK as London developed into a centre of culinary excellence, recognised throughout the world.

His philosophy of cuisine Naturelle, allowing for an honest way of cooking and letting taste speak for itself has inspired and will continue to inspire generations of chefs. Loyd Grossman neatly divides British cooking into two periods “Before Mosimann” and “After Mosimann”.

Anton Mosimann has always sought to influence and stimulate the food industry. His interest in Asian cuisine enabled him to move British favourite dishes onto a higher plane and he became a pioneer of healthy food that was still full of flavour and ideas. His many protégés will testify unwavering support to the standards of excellence defined by Anton Mosimann, which created the benchmark for British food over the last two decades.