Chef Anton Mosimann OBE to hang up his whites

In December, Swiss chef Anton Mosimann will step out of the kitchen at his private members' club in Belgravia for the last time, letting his sons Philipp and Mark take over.

At 74, Anton has spent almost sixty years in the kitchen, having been named head chef at The Dorchester aged 28 and subsequently earning two Michelin stars for the famous hotel restaurant and cooking for four generations of royalty, including events such as the Queen's diamond jubilee, the Duke and Duchess of Cambridge's wedding and jointly catering for the Duke and Duchess of Sussex's breakfast with Clare Smyth.

Mosimann refers to his own culinary style as 'cuisine naturelle," as it emphasises healthy and natural ingredients and avoids additions of fat and alcohol, meaning the focus is concentrated on the flavour of the individual ingredients, wish dishes only lightly cooked.

In 1985, he published a cookbook of the same name, 'Cuisine Naturelle'.

The chef, who was awarded an OBE in 2004, told The Times that despite his retirement from his London outpost, he would stay busy working at his culinary museum in Geneva.

“I cannot really retire,” he said. “There is one word I have never been good at saying, and that is ‘no’.”

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.