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Anton Mosimann OBE, DL (born 23 February 1947) 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 created a private dining club called Mosimann's, a cookery school, and other enterprises in the hospitality industry. He has also presented television programmes in the UK and Switzerland. Mosimann terms his culinary style ''cuisine naturelle'' as it emphasises healthy and natural ingredients, avoiding additions of fat and alcohol. ==Early life and career== Mosimann was born on 23 February 1947 in Solothurn, in the foothills of the Swiss Jura,〔 〕 to Otto and Helga Mosimann. From his childhood he assisted in a restaurant that his parents ran in Nidau.〔 He was an only child. When he was 15 he began an apprenticeship at a local hotel, and he received his diploma as a ''chef de cuisine'' at the age of 25.〔(【引用サイトリンク】url=http://www.mosimann.com/AntonMosimannOBE/Career/tabid/277/Default.aspx )〕 During his twenties he worked at hotels in Rome, Montreal, Japan and Belgium.〔 During Expo '70 in Japan Mosimann was Head Chef at the Swiss Pavilion.〔 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Anton Mosimann」の詳細全文を読む スポンサード リンク
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