started cooking with Anton Mosimann some 26 years ago,
after leaving Buckingham palace and joining the Dorchester
Hotel, where he had just been appointed to replace the
great Eugene Kaufler as chef de cuisine and all at the
tender age of 28!
He was the most amiable of chefs that you could wish
to meet. He had a great style and understanding of food
and set out to transform the Dorchester to a hotel unequaled
in the world. He appointed a young team of Sous chefs
and chefs and gave them all direction and scope to work
and prove themselves under his command.The result was
a 1st Michelin star and a few years later a 2nd. Two
years after leaving the Dorchester I opened a restaurant
and won my first Michelin star in 9 months, the reasons
for this disclosure is that nine of the other chefs
that were at the Dorchester at the same time all won
our Michelin stars within 2 years, this is a testimony
to Anton, his leadership and style.
After leaving the Dorchester he has always kept all
his ex-chefs close to him and continually arranges get
together and has first hand knowledge of all their developments.
He is a great mentor and someone always on hand to help,
council and advise.
I believe that Anton was one of a few chefs across
Europe that raised the profile and standing of chefs
in the media and public eye and I am sure that a lot
of today's "stars" are there because of the great work
of a really great chef and true gentleman.... (more)
David Nicholls is the Executive Chef and Food and Beverage
Director of the Mandarin
Oriental Hotel London