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Few chefs can justifiably claim to have changed the face of British dining. This year’s Catey Lifetime Achievement Award winner is one of the few – not that Anton Mosimann would ever dream of making such a bold claim for himself. “The man’s humility is inspiring”, says Catey judge Chris Sheppardson.
Revered throughout the food industry, Mosimann revolutionised food in this country, and is widely credited with having introduced us to the concept of nouvelle cuisine.
As one of our judges said, “He’s one of the most respected chefs working in
Swiss-born Mosimann cites the aroma of Emmental cheese as his first culinary recollection. His ensuing love affair with food and cooking took him from
Since then, Anton has forged a glittering career, spanning Club London (his private dining club in Knightsbridge), an event catering company that can count Prince of Wales among its regular clients and numerous books and TV appearances.
Ever keen to pass on his culinary expertise to future generations of chefs and food fans, Anton set up the Mosimann Academy of Culinary Excellence in
For all his efforts, Anton has, over the years, collected international awards, honorary degrees and other accolades like some of us collect stamps, and at the 1985 Cateys he became only the second recipient of the prestigious Chef Award. His first royal seal of approval came when he was granted the Royal Warrant of appointment from Prince of Wales for catering services. This was followed by an OBE in this year’s New Year Honours list, for his contributions to the tourism and food industries.
But beyond the plaudits, the success and the influence, remains the man – a man who, as Chris Sheppardson, says, “has clearly made it, but who is humble, generous, gracious and always ready to praise others. He’s a real gentleman”.