Mosimann will join previous Hotelympia Hall of Fame inductees including Raymond Blanc, Sir Terence Conran and Albert and Michel Roux when he is inaugurated at the event on Monday (29 February).
At the age of 28, the Swiss chef was once the youngest ever Maître Chef des Cuisine of The Dorchester where he spent 13 years and collected two Michelin stars.
During his tenure he created a new style of cooking known as Cuisine Naturelle and in 1988, established Mosimann’s – a private members’ club in London’s Belgravia.
“The title of legend is often overused, but for Anton it’s a more than fitting description,” Toby Wand, managing director at Fresh Montgomery said.
“In his long and auspicious career he has cooked for presidents, prime ministers, royalty and at both the Beijing and London Olympics; while his achievement at The Dorchester, gaining two Michelin stars – a first for a hotel restaurant outside France – speaks for itself. He has also been an important innovator for the industry in terms of initiatives such as The Mosimann Academy and has been rightly lauded for his patronage of schemes such as The Culinary Ability Awards. After more than 50 years at the very top, we can’t wait to bestow yet another honour upon him.”
In January 2004, Mosimann received the Order of the British Empire [OBE] for his dedication and commitment to the food and tourism industries.
During the Queen’s Diamond Jubilee in 2012, he cooked for 21 sovereigns at Buckingham Palace as well as a celebration luncheon for 750 at the Houses of Parliament - the same day he celebrated 50 years since starting an apprenticeship as a 15-year-old in Switzerland.