Anton Mosimann

Anton Mosimann
Anton Mosimann
Born	February 23, 1947 (age 79); Solothurn, Switzerland
Occupation(s)	Chef, restaurateur, television presenter
Years active	1970s–present
Known for	Maitre Chef des Cuisines at The Dorchester, cuisine naturelle

Anton Mosimann (born 23 February 1947) is a distinguished Swiss chef and restaurateur best known for his thirteen-year tenure as Maitre Chef des Cuisines at the Dorchester Hotel, where he led the restaurant to earn two Michelin stars. After his departure from The Dorchester, he purchased The Belfrey private dining club and launched Mosimann's cookery school along with several other hospitality enterprises. Additionally, he has presented television shows in both the UK and Switzerland. In 2016, a museum honoring his culinary contributions was inaugurated at César Ritz Colleges on Lake Geneva in Le Bouveret.

His hallmark cooking philosophy, termed cuisine naturelle, emphasizes wholesome, natural ingredients while significantly reducing the use of fats and alcohol.

Early life and career

Mosimann was born in Solothurn, Switzerland, and began assisting in his parents' restaurant located in Nidau at a young age. At 15, he commenced a hotel apprenticeship and by 25 had obtained his chef de cuisine qualification. During his twenties, he gained experience working in hotels throughout Rome, Montreal, Japan, and Belgium, including serving as Head Chef at the Swiss Pavilion during Expo '70 in Japan.

The Dorchester

At the age of 28 in 1975, Mosimann was appointed Maitre Chef de Cuisines at London's prestigious Dorchester Hotel. His predecessor Eugène Käufeler had consulted Adelrich Furrer, a Swiss gastronomy expert who had taken note of Mosimann after he secured a gold medal at a cooking competition in Lucerne. Under Mosimann’s direction, the Dorchester’s restaurant became the first hotel establishment outside France to be awarded two Michelin stars.

Cuisine naturelle

The culinary style Mosimann pioneered, cuisine naturelle, excludes butter, cream, and alcohol, instead highlighting the natural flavors of ingredients through gentle cooking methods and refined presentation. This approach is consistent with the ideals of nouvelle cuisine. His book titled Cuisine Naturelle was released in 1985.

Later career

Following his tenure at The Dorchester, Mosimann established a private dining club in 1988 within a repurposed Scottish Presbyterian church located in Belgravia. His business portfolio expanded to include Mosimann's Academy and Mosimann's Party Service. In recognition of his catering excellence, he was granted the Royal Warrant of Appointment to HRH The Prince of Wales in 2000.

His television appearances feature acclaimed series such as Anton Goes to Sheffield (1985), Cooking with Mosimann (1990), and Anton Mosimann – Naturally (1991–1992).

Mosimann has prepared meals for five British prime ministers at No. 10 Downing Street, four U.S. presidents, and four successive generations of the British royal family. A highlight includes catering for 300 guests during the evening reception of the wedding of Prince William, Duke of Cambridge, and Catherine Middleton in 2011.

In 2016, The Culinary Arts Academy of Switzerland unveiled a three-level wing in Le Bouveret dedicated to The Mosimann Collection of Culinary Heritage—featuring his extensive culinary library, more than fifty international gold medals, and memorabilia from his professional journey. That same year, he was honored with the Lifetime Achievement Award at Hotelympia.

In January 2023, Mosimann visited Goa’s V. M. Salgaocar Institute of International Hospitality Education as a distinguished guest and conducted live cooking demonstrations for students.

Honours

In 2004, Mosimann was honoured with the title of Officer of the Order of the British Empire (OBE) in recognition of his contributions to the Tourist and Food sectors, alongside receiving the Lifetime Achievement Award from the Catering Industry. In 2007, ITV's This Morning identified him as one of six iconic chefs in the United Kingdom. He holds the rank of chevalier in the French Ordre National du Mérite Agricole and was designated Deputy Lieutenant of Greater London in 2011. That same year, he was presented with the Carl-Freidrich von Rumohr Lifetime Achievement Award by the Gastronomic Academy Deutschlands eV. Subsequently, he was awarded the Médaille du Mérite by Société Suisses des Cuisiniers in 2012, followed by receiving the Gastronomische Akademie Deutschlands Rumohr Ring in 2013.

Selected publications

Cuisine à la Carte, 1981
A New Style of Cooking, 1983
Cuisine Naturelle, 1985
Anton Mosimann's Fish Cuisine, 1988
The Art of Mosimann, 1989
Cooking with Mosimann, 1989
Anton Mosimann – Naturally, 1991
The Essential Mosimann, 1993
Mosimann's World, 1996
Natürlich, leichtes Kochen mit Anton Mosimann, 1996
Mosimann's Kulinarische Schweiz, 1998
Mosimann's Vegetarische Küche, 1999
Mosimann's Natürliche Küche, 2001
Mosimann's Fresh, 2006
25 Years Mosimann, 2013
Life is a circus, autobiography, 2017

References

http://indiamediamonitor.in/ViewImg.aspx?sMv6Qtd4+2btHcDn352pW1SHh14k2ir+EcT0Pf73ubdDUATJXqcu9meAyIrXRCxjbyM6TglDCElTGPzDGdzlAVKxfVZdAzqM8oez2fQXFqE= https://www.phoenixmedia.co.in/2023/01/anton-mosimann-chef-who-cooked-for.html

External links

http://www.mosimann.com – Official site
Anton Mosimann's recipes at bbc.co.uk