Hotelympia reveals identity of latest ‘Hall of Fame’ kitchen legend

Anton Mosimann

One of the UK’s most legendary chefs, Anton Mosimann, is to be inaugurated into Hotelympia’s Hall of Fame when the show returns to London’s ExCeL this month, organisers of the event have confirmed.

The Swiss master, once the youngest ever Maître Chef des Cuisine of The Dorchester at just 28, who oversaw a glittering thirteen year tenure there, collecting two Michelin stars, will be celebrated during an in-depth interview on day one of the show (Monday 29, 11.30am, The Stage).

Once inaugurated, he will join an exalted set of previous Hotelympia Hall of Fame inductees, including: Raymond Blanc, Sir Terence Conran and Albert and Michel Roux.  

Toby Wand, managing director of Fresh Montgomery, said: “The title of legend is often overused, but for Anton it’s a more than fitting description. In his long and auspicious career he has cooked for presidents, prime ministers, royalty and at both the Beijing and London Olympics, while his achievement at The Dorchester, gaining two Michelin stars – a first for a hotel restaurant outside France – speaks for itself.”

Wnad added: “He has also been an important innovator for the industry in terms of initiatives such as The Mosimann Academy and has been rightly lauded for his patronage of schemes such as The Culinary Ability Awards.”

Mosimann began working in a kitchen as a young boy when he helped his parents run their restaurant in Switzerland.

During his 13-year stint at The Dorchester, he created a new style of cooking known as Cuisine Naturelle and in 1988, established Mosimann’s – a private members’ club in London’s Belgravia.

In January 2004, he received the Order of the British Empire (OBE) for his dedication and commitment to the food and tourism industries.

During the Queen’s Diamond Jubilee in 2012, he cooked for 21 sovereigns at Buckingham Palace as well as a celebration luncheon for 750 at the Houses of Parliament. It was the same day he celebrated 50 years since commencing his apprenticeship as a 15-year-old in Switzerland.

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