Anton Mosimann
Encyclopedia
Anton Mosimann OBE, DL
(born 22 February 1947) is a Swiss chef and restaurateur
who 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
. After leaving the Dorchester Mossiman created a private dining club called Mosimann's, a cookery school, and other enterprises in the hospitality industry. He has also presented television programmes in the UK and Switzerland.
Mosimann terms his culinary style cuisine naturelle, and it emphasises healthy and natural ingredients, avoiding additions of fat and alcohol.
, in the foothills of the Swiss Jura, to Otto and Helga Mosimann. From the age of six years he assisted in a restaurant that his parents ran in Nidau
. He was an only child.
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.
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
. When the Dorchester's restaurant achieved a two star rating in the Michelin Guide it was the first hotel restaurant outside of France to do so.
and also cuisine naturelle, enormous emphasis is put on the presentation of the dishes." His book, Cuisine Naturelle, was published in 1985.
in 1988. His business interests also include Mosimann’s Academy and Mosimann’s Party Service. Mosimann's Limited holds a royal warrant
as caterers to Charles, Prince of Wales
.
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 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 in 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.
Deputy Lieutenant
In the United Kingdom, a Deputy Lieutenant is one of several deputies to the Lord Lieutenant of a lieutenancy area; an English ceremonial county, Welsh preserved county, Scottish lieutenancy area, or Northern Irish county borough or county....
(born 22 February 1947) is a Swiss chef and restaurateur
Restaurateur
A restaurateur is a person who opens and runs restaurants professionally. Although over time the term has come to describe any person who owns a restaurant, traditionally it refers to a highly skilled professional who is proficient in all aspects of the restaurant business.-Etymology:The word...
who was Maitre Chef des Cuisines at the Dorchester Hotel
Dorchester Hotel
The Dorchester is a luxury hotel in London, opened on 18 April 1931. It is situated on Park Lane in Mayfair, overlooking Hyde Park.The Dorchester was created by the famous builder Sir Robert McAlpine and the managing director of Gordon Hotels Ltd, Sir Frances Towle, who shared a vision of creating...
for thirteen years, during which time its restaurant achieved a rating of two stars in the Michelin Guide
Michelin Guide
The Michelin Guide is a series of annual guide books published by Michelin for over a dozen countries. The term normally refers to the Michelin Red Guide, the oldest and best-known European hotel and restaurant guide, which awards the Michelin stars...
. After leaving the Dorchester Mossiman created a private dining club called Mosimann's, a cookery school, and other enterprises in the hospitality industry. He has also presented television programmes in the UK and Switzerland.
Mosimann terms his culinary style cuisine naturelle, and it emphasises healthy and natural ingredients, avoiding additions of fat and alcohol.
Early life and career
Mosimann was born in SolothurnSolothurn
The city of Solothurn is the capital of the Canton of Solothurn in Switzerland. The city also comprises the only municipality of the district of the same name.-Pre-roman settlement:...
, in the foothills of the Swiss Jura, to Otto and Helga Mosimann. From the age of six years he assisted in a restaurant that his parents ran in Nidau
Nidau
Nidau is a municipality in the Biel/Bienne administrative district in the canton of Bern in Switzerland.- Population :Nidau, located at the language boundary, although the official language is German, a high minority of French speakers live in the city, which has since long been offering them the...
. He was an only child.
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
Expo '70
was a World's Fair held in Suita, Osaka, Japan between March 15 and September 13, 1970. The theme of the Expo was "Progress and Harmony for Mankind." In Japanese Expo '70 is often referred to as Ōsaka Banpaku...
in Japan Mosimann was Head Chef at the Swiss Pavilion.
The Dorchester
Mosimann was appointed Maitre Chef de Cuisines at London's Dorchester HotelDorchester Hotel
The Dorchester is a luxury hotel in London, opened on 18 April 1931. It is situated on Park Lane in Mayfair, overlooking Hyde Park.The Dorchester was created by the famous builder Sir Robert McAlpine and the managing director of Gordon Hotels Ltd, Sir Frances Towle, who shared a vision of creating...
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
Lucerne
Lucerne is a city in north-central Switzerland, in the German-speaking portion of that country. Lucerne is the capital of the Canton of Lucerne and the capital of the district of the same name. With a population of about 76,200 people, Lucerne is the most populous city in Central Switzerland, and...
. When the Dorchester's restaurant achieved a two star rating in the Michelin Guide it was the first hotel restaurant outside of France to do so.
Cuisine naturelle
Mosimann has said "I myself created what I call cuisine naturelle. Its main characteristic is that it does without such ingredients as butter, cream, and alcohol. The focus is concentrated even more on the flavor of the individual ingredients. The dishes are only lightly cooked. In nouvelle cuisineNouvelle Cuisine
Nouvelle cuisine is an approach to cooking and food presentation used in French cuisine. By contrast with cuisine classique, an older form of French haute cuisine, nouvelle cuisine is characterized by lighter, more delicate dishes and an increased emphasis on presentation.-History:The term...
and also cuisine naturelle, enormous emphasis is put on the presentation of the dishes." His book, Cuisine Naturelle, was published in 1985.
Later career
After leaving the Dorchester Mosimann opened a private dining club at the Belfry in BelgraviaBelgravia
Belgravia is a district of central London in the City of Westminster and the Royal Borough of Kensington and Chelsea. Noted for its immensely expensive residential properties, it is one of the wealthiest districts in the world...
in 1988. His business interests also include Mosimann’s Academy and Mosimann’s Party Service. Mosimann's Limited holds a royal warrant
Royal Warrant
Royal warrants of appointment have been issued for centuries to those who supply goods or services to a royal court or certain royal personages. The warrant enables the supplier to advertise the fact that they supply to the royal family, so lending prestige to the supplier...
as caterers to Charles, Prince of Wales
Charles, Prince of Wales
Prince Charles, Prince of Wales is the heir apparent and eldest son of Queen Elizabeth II and Prince Philip, Duke of Edinburgh. Since 1958 his major title has been His Royal Highness The Prince of Wales. In Scotland he is additionally known as The Duke of Rothesay...
.
His English television work includes the Food and Drink
Food and Drink
Food and Drink was a long-running British television series on BBC Two between 1982 and 2001. It was the first national television programme in the UK to cover the subject of food and drink without cookery and recipe demonstrations....
special Anton Goes to Sheffield in 1985, which won a Glenfiddich Award
Glenfiddich Food and Drink Awards
The Glenfiddich Food and Drink Awards were intended to recognize achievements in writing, publishing and broadcasting on the subjects of food and drink...
in 1986, Cooking with Mosimann in 1990, and Anton Mosimann – Naturally from 1991 to 1992.
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 in Buckingham Palace
Buckingham Palace
Buckingham Palace, in London, is the principal residence and office of the British monarch. Located in the City of Westminster, the palace is a setting for state occasions and royal hospitality...
.
Honours
In 2004 Mosimann received the OBE, "For services to the Tourist and Food Industries". He is also a chevalier of the French Ordre Nationale de Mérite AgricoleMérite agricole
The Ordre National du Mérite Agricole is an order of merit established in France on 7 July 1883 by Minister of Agriculture Jules Méline to reward services to agriculture...
. In recognition of his work for the wedding reception of The Duke and Duchess of Cambridge, Mosimann was appointed a Deputy Lieutenant
Deputy Lieutenant
In the United Kingdom, a Deputy Lieutenant is one of several deputies to the Lord Lieutenant of a lieutenancy area; an English ceremonial county, Welsh preserved county, Scottish lieutenancy area, or Northern Irish county borough or county....
of Greater London.
External links
- http://www.mosimann.com – Official site
- Anton Mosimann's recipes at bbc.co.uk
- Al Jazeera English – One on One – Anton Mosimann – 19 Dec 2008 – Part 1 on YouTube
- Al Jazeera English – One on One – Anton Mosimann – 19 Dec 2008 – Part 2 on YouTube