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Anton Mosimann
AuthorBooks · Second handSince 1947
Anton Mosimann 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 took over a private dining club called The Belfrey and created 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 in the campus of Culinary Arts Academy Switzerland, located on the shores of Lake Geneva, in the town of Le Bouveret.
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Titles
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Featured books
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Curiosities
About Anton Mosimann
Birth
1947
Anton Mosimann 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 took over a private dining club called The Belfrey and created 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 in the campus of Culinary Arts Academy Switzerland, located on the shores of Lake Geneva, in the town of Le Bouveret.
Anton Mosimann is a renowned Swiss chef born in the city of Solothurn.
His main work, The Essential Mosimann, is a fundamental reference in the culinary world.
Throughout his career, he has published a total of 18 books dedicated to the culinary arts.
His editorial focus ranges from international cuisine to natural foods.
As an expert chef, he has managed to capture his vast professional experience in numerous publications.
