Anton Mosimann, OBE, DL worked throughout Europe, Canada, the Far East and Japan before he came to London from his native Switzerland. Appointed Maître Chef des Cuisine of The Dorchester, at 28, the youngest ever to hold such a prestigious position, he was awarded two Michelin stars; a first for a hotel restaurant outside France. During his thirteen-year tenure at The Dorchester, he created a new style of cooking known as Cuisine Naturelle. This attracted media attention and before long his healthy cuisine, brought him to an international stage. He made two cookery series on prime time British television; both were repeated extensively and sold throughout the world, as well as countless television appearances internationally. His eleventh cookery book, 25 Years of Mosimann’s was published in 2014. In 1988 he acquired Mosimann’s and created a private members club in a converted Scottish Presbyterian church in London’s Belgravia. He went on to establish Mosimann’s Party Service and receivedthe Royal Warrant of Appointment to HRH The Prince of Wales for catering in 2000. Heestablished The Mosimann Academy with its demonstration kitchen and an extensive library housing his collection of over six thousand cookery books, dating back to the 15th century. Mosimann has cooked for four Presidents of the United States of America, all of the British Royal Family, five British prime ministers and indeed most of Europe’s heads of state. In January 2004, Mosimann received the Order of the British Empire [OBE] by H.M. Queen Elizabeth II for his dedication and commitment to the food and tourism industries and six months later he received the Catey Lifetime Achievement Award from the British Catering Industry. In 2006, he was appointed Officer, National Ordre du Merite Agricole (France) and was President, Royal Warrant Holders Association that same year. In 2007, ITV/This Morning nominated Mosimann as six of the UK’s iconic chefs and in 2008; Mosimann took a team to Beijing to cook for 4000 VIPs each day during the Olympics. He was similarly involved in the London 2012 Olympics, when together with his sons Philipp and Mark Mosimann; they masterminded the catering at four prestigious locations. In April 2011, Anton Mosimann was appointed Deputy Lieutenant of Greater London. The wedding banquet at Buckingham Palace for HRH Prince William and Miss Catherine Middleton was the rehearsal for HM The Queen’s Diamond Jubilee in 2012, where Anton Mosimann cooked for 21 sovereigns at Buckingham Palace as well as the celebration luncheon for 750 honouring the Queen at Westminster Hall within the Houses of Parliament. It was also a landmark for Mosimann, as on the same day he celebrated fifty years since he commenced his apprenticeship as a 15-year old in Switzerland.