Anton Mosimann
| Anton Mosimann | |
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Anton Mosimann
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| Born |
Anton Mosimann 23 February 1947 Solothurn, Swiss Jura |
| Children | Philipp Mark |
| Website | www |
| Culinary career | |
| Cooking style | cuisine naturelle |
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Television show(s)
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Anton Mosimann OBE, DL (born 23 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 Mosimann 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. In 2016 a museum dedicated to his life and culinary arts was opened on the shores of Lake Geneva.
Mosimann terms his culinary style cuisine naturelle as it emphasises healthy and natural ingredients, avoiding additions of fat and alcohol. He was at least twenty-five years far ahead of his time when he created this healthy cuisine which is now accepted as the key to a healthy lifestyle.
Mosimann was born on 23 February 1947 in Solothurn, in the foothills of the Swiss Jura, to Otto and Helga Mosimann. From his childhood 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.
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. When the Dorchester's restaurant achieved a two star rating in the Michelin Guide it was the first hotel restaurant outside France to do so.
Mosimann has said "I 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 flavour of the individual ingredients. The dishes are only lightly cooked. In nouvelle cuisine and also cuisine naturelle, enormous emphasis is put on the presentation of the dishes." His book, Cuisine Naturelle, was published in 1985.
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Wikipedia