Anton Mosimann OBE

Anton Mosimann: A Culinary Pioneer of “Cuisine Naturelle”

At just 25, Anton Mosimann earned his diploma as a chef de cuisine and quickly gained international experience in kitchens across Europe, Canada, and Japan. His breakthrough came in 1975 when he was appointed Maître Chef des Cuisines at London’s prestigious Dorchester Hotel. Over thirteen years, Mosimann transformed the Dorchester’s culinary reputation, earning two Michelin stars—the first hotel restaurant outside France to achieve such recognition.

Mosimann’s hallmark style, which he termed “cuisine naturelle,” emphasizes fresh, seasonal ingredients prepared with minimal fat and alcohol. This philosophy not only distinguished him from his contemporaries but also influenced a generation of chefs seeking healthier yet refined dining experiences.

In 1988, he left the Dorchester to establish Mosimann’s Club in Belgravia, a private dining haven that remains a cornerstone of London’s gastronomic scene. Alongside the club, he launched a cookery school and became a familiar face on television, further cementing his role as an ambassador for culinary excellence.

Anton joined the Chaîne de Rôtisseurs in May 1977 as Chef Rôtisseur and was promoted to Maître Rôtisseur in August 1984 and then to Grand Officier Maître Rôtisseur in April 1999.  We are proud of our long association with Anton.