In London, where high-end restaurants abound, Mosimann’s stands out as a distinguished and unique establishment, known as a members' gourmet club favoured by the British royal family. Inside, photos of celebrities who have visited the club are displayed, leaving visitors in awe of the remarkable lineup. The founder, Anton Mosimann, made history by becoming the youngest-ever executive chef at the prestigious Dorchester hotel, where he earned two Michelin stars—the first outside of France for a hotel dining experience. In 1988, he renovated an old church, opening a new chapter for his culinary career.

This historic gastronomic haven features a members' main dining room, as well as private rooms that can be used by non-members. The rooms are furnished with the worldviews of sponsors like Lalique and also include "The Windsor Room," which exudes a sense of grandeur. The culinary team, closely connected to the royal family, catered the wedding banquet of Prince William and Catherine and offered guests the chance to savour dishes in a special space. This is truly the most British of gourmet experiences.

Philipp Mosimann discussing Swiss wines for pairing Swiss Fondue.

RSI journalist Lorenzo Amuso in conversation with Philipp Mosimann

Square Mile has kindly included Mosimann's in their stellar line-up of the best private members' clubs in London.

The wonderful Luxury London has kindly included Mosimann's in their round-up of the best members' clubs in Kensington and Chelsea. We are very grateful!

We are delighted to have featured in a round-up for the Evening Standard by Gordon Glenister of the seven best (and most exclusive) private members clubs in London.

David Kyle-Boyd, the front-of house manager at Aqua Shard restaurant in The Shard is considered a true bastion of the British hospitality industry, so we were delighted and honoured when he listed Mosimann's as one of his top restaurant's in London in a recent interview with Luxuriate Life magazine.

Thank-you to The Week for including details of Mosimann's pop-up restaurant at The Body Holiday in St Lucia.

Mark Mosimann sat down for an interview with Julie Webb from insurers Aston Lark, to talk about all things Mosimann's.

It is impossible to miss the silver animals that dot the tables of Mosimann’s. There’s a hippo, dog, pig, snail, rabbit, lobster and a range of frogs, fishes and turtles in different poses, plus the figure of a woman in the Lalique Room.

They’re incredibly popular with members with many requesting specific ones for their tables – something we make a note of along with other culinary preferences, so our guests receive a truly personalised experience that gives the home-away-from-home feel they expect from Mosimann’s.

The story of the animals goes back to the late 1980s, just before Mosimann’s opened in West Halkin Street, when Anton Mosimann was travelling the world. He loved to get his inspiration for dishes and experiences from around the globe, which he would then bring back for his clients but with a twist that was uniquely his.

At the time venues were all about flowers, but they can distract from the gastronomic experience if they’re scented. And Mr Mosimann was looking to create something different when he set up the club, from the dishes themselves and the concept of ‘cuisine naturelle’ to the artwork and the exclusive brand-hosted private dining rooms. He wanted to encourage guests to open their minds, to try new experiences, to be inspired and to welcome new ideas.

So, when in Italy in 1988 he spied a selection of these beautifully crafted silver animals in a shop he decided to import 25 designs for the opening – one for each table - and they’ve been a part of the Mosimann’s family ever since.

Over the years, more have been added to the collection and favourites remain a hotly contested debate among members. In fact, they are so popular, we even had to take up sourcing and selling them to guests for their own homes!

As a busy working mother, Luiza’s biggest hurdle has always been a lack of time, so during the pandemic she dedicated her new found spare time to further developing designs for Casa Luiza. In addition, she has embarked on several interesting projects. These include the self-sponsored Casa Luiza room at Mosimann’s, the private club in Belgravia. There, each of the plush private dining rooms has its own unique character. To create her opulent, jewel-box space, she teamed up with world-renowned interior design firm Lambart & Browne (well known for being behind Loulou’s, the members-only nightclub at 5 Hertford Street) to curate a grand room furnished with luxurious fabrics and wallcoverings from Colony and Ardmore.

One of the stand-out features in the room at Mosimann’s is the floor, a specially commissioned interpretation of an original oil painting by artist Lauren Mele. Luiza also worked with sixthgeneration, family-owned luxury paint company Mylands, who she represents at her showroom in Chelsea Harbour. Contemporary art is another of her great loves and she has been advising clients for several years in a bid to make collecting more accessible. Her ideas for the field of interior design are limitless and include exclusive workshops and some exciting collaborations (recently she teamed up with Objekti on a series of decorative objects and art created by Mexican artists).

The royal family’s favourite chef, Anton Mosimann, is stepping down from his restaurant business after almost six decades in the industry.

From a quiet dinner for two to a royal banquet for 1,000, Venetia van Kuffeler discovers the private dining club, catering company and cookery academy quietly serving London’s diplomatic and international communities.

The new series of ‘pop-up’ evenings aboard, luxury UK day trains, Belmond British Pullman and Belmond Northern Belle, hosted by an array of award-winning celebrity chefs, together with Executive Head Chef Robbie Gleeson, is announced for 2015…

Anton Mosimann prepared the wedding banquet for Prince William and Kate Middleton. Here, the Swiss chef talks about the kind of clean, simple cooking the royals fell in love with…

With James Martin, Raymond Blanc and Tom Kerridge cooking, Belmond’s British Pullman and Northern Belle pop-up dinners make for uncommonly sophisticated train travel…

Anton Mosimann was present at Milan Expo 2015 when both British PM David Cameron and Italy’s Matteo Renzi visited the UK Pavilion. The Minister of State for Trade & Investment gives an assessment of the GREAT British campaign during the 6-month programme in Milan.Anton Mosimann speaks on behalf of British cooking at 03.18 minutes.

Corriere della Sera’s weekly – ViviMilano (readership 143,000) features the UK Pavilion in two articles in today’s edition. We seem to be one of their favourite with the coverage they give us every week. The first article is dedicated to the best pavilion terraces at Expo and to the menus they offer. In the section dedicated to the UK, the article lists our fish and chips, English breakfast, 5pm high-tea, our cocktails selection and Mosimann’s dishes.

Al Ristorante also features a review of the Mosimann’s menu available at the UK Pavilion on the “beautiful terrace whilst watching the glittering lights of the giant hive”.

The man who catered the British Royal Family and gave up two Michelin stars to open his own eatery says key is to dump the heavy ingredients and go with individual flavours.

Article from German publication

Mosimann’s Club, one of the most prestigious private clubs in the world, has members including wealthy and noble families, not only from the UK, but from all over the world.

He earned his living in London, but his rest he will be held on Lake Geneva: Anton Mosimann. The chef who cooked for the British royal family, lives in a apartment in Montreux. One of the users of “high & mighty” are thrilled.

Article from French publication Gastronomie & Tourism Magazine

World-renowned Swiss Chef Anton Mosimann gives his insights into the culinary specialities Switzerland has to offer.

A Belgravia chef has told how he catered for 3,000 VIPs a day at the Winter Olympics in Sochi.

Article from Swiss publication Der Bund

Lots to celebrate – A 20th anniversary, a fundraising auction and yet another industry first…

Globally renowned food business Mosimann’s will run the bar and restaurant at the UK Pavilion at Milan Expo 2015.

We are ready to unveil a secret, but at the same time, to invite you to a royal dinner. These blue-blooded lady choose exemplary cuisine, exclusive wines and luxurious halls at Mosimann’s Club, London. Among the guests of Mosimann’s Club members are many of the wealthiest families in Europe.

RODINA Grand Hotel & Spa together with the London Mosimann’s Club arranges a truly royal dinner.

We are ready to unveil a secret, but at the same time, to invite you to a royal dinner. These blue-blooded lady choose exemplary cuisine, exclusive wines and luxurious halls at Mosimann’s Club, London. Among the guests of Mosimann’s Club members are many of the wealthiest families in Europe.

Mosimann’s Club, one of the most prestigious private clubs in the world, has members including wealthy and noble families, not only from the UK but from all over the world.

For Anton Mosimann, food should also be a visual feast for the eyes.

Mark and his brother Philipp are now joint Managing Directors of Mosimann’s, one of the most prestigious dining clubs in the world, and opened by their father, the famous chef Anton Mosimann OBE, in 1988.

Anton Mosimann OBE was always determined to reach the top of his career; he worked throughout Europe, the Far East and Japan before he came to London from his native Switzerland. As Maitre Chef de Cuisine of The Dorchester (at 28, the youngest ever to hold such a position), he was awarded two Michelin stars, the first time that a hotel restaurant outside of France had received such an accolade.

Article in French newspaper, Le Matin.

In typically high-end style, said lunch was actually a three-course feast courtesy of former Dorchester head chef Anton Mosimann, and was served in the sumptuous enclosure, which had been made over to  resemble a quintessentially English garden.

There has been no rest for Queen’s favourite chef Anton Mosimann, the chap charged with feeding the 750 Jubilee feast guests at Westminster Hall last Monday. The Swiss restauranteur, who celebrates 50 years at the hot plate this year, is now in training for the Olympics, preparing menus for the Swiss team.

Dita von Teese, Sir Kenneth Branagh, Anthony Head, Ioan Gruffudd and Douglas Booth were among the guests at Sunday’s Cartier Queen’s Cup 2012 at Guards Polo Club, Windsor Great Park, attended by HM The Queen and HRH The Duke of Edinburgh. A reception was held at the Cartier enclosure, serving its own brand of champagne and lunch by Mosimann’s.

Anton Mosimann said he was honoured to celebrate 50 years in the kitchen by cooking for The Queen as part of the Diamond Jubilee celebrations.

As the manager of VIP catering service Mosimann’s Club, Swiss national Philipp Mosimann is not only responsible for the catering at the House of Switzerland during this summer’s Olympic Game; with his excellent local connections, the son of celebrated chef Anton Mosimann is also providing the entire Swiss delegation with invaluable assistance and advice.

Article from German publication Seeland.

She’s in charge of private dining club Mosimann’s events and catering projects for a number of different Olympic nations including the USA and Switzerland. Here, Christine Bruhwiler tells Coutts Woman why she can’t wait for the Games to begin.

London is limbering up for the Summer Olympics, which take place in the capital from July 27 to Aug 12. London catering company Mosimann’s landed the contract to cook at four distinct venues around the city, including the House of Switzerland and The House of The United States of America.

Hollywood actor Samuel L Jackson attracted an impressive cast of fellow big-hearted celebrities to a glamorous night at London jeweller Asprey last week to launch his charity golf tournament.

Like the British feast, which was overseen by Swiss chef Anton Mosimann, the official royal wedding banquet on July 2 will be built around local, sustainable, ethical ingredients and pay homage to the prince’s childhood.

Anton Mosimann’s recipe for Pave d’oranges a la sauce framboise.

Article in French Magazine, Paris Match.

“Mosimann’s will add impeccable credentials, provenance and exacting service standards for both our private and corporate clients to indulge.”

He’s been described as ‘the man who reinvented the restaurant’ in the UK, and to whom a host of chefs owe their inspirations, but Anton Mosimann is modest about his achievements.

Read more - part one

Read more - part two

The doyen of London chefs, Anton Mosimann, will be on board the luxurious Silver Cloud when she makes her decorous way from Barbados to San Juan on January 4, explaining his seminal cuisine naturalle philosophy with talks, demonstrations and a grand gourmet dinner.

In 2007, after close to 20 years operating the iconic Mosimann’s Members Club in Belgravia and the associated Mosimann’s Party Service, Anton Mosimann was joined in his venture by his sons, Philipp and Mark. The next generation have come on board to help continue to drive the business forward and build on this well established quality brand.

The first time you meet Anton Mosimann OBE, you feel confused, underwhelmed even. This chap, one of the world’s most illustrious chefs and restauranteurs, has cooked for most of Europe’s heads of state, including the British royal family and the last five British Prime Ministers – from Thatcher to Cameron – as well as four US Presidents.

From the menu to the venue, Mosimann’s Party Service knows the right ingredients to get your party talked about. Here, the ultimate event planners reveal their secrets.

For enduring memories and an unforgettable experience, let Mosimann’s Party Service take control. Relax in the knowledge that they have coordinated every aspect of your event to perfection.

He’s back from Beijing, branching out into contract catering and bringing his sons into the business.