Focus on two exceptional figures in the world of hotels and gastronomy: Anton Mosimann and César Ritz.

On Friday, June 9th, a large number of members of our Chaîne were introduced to great chef Anton Mosimann’s magnificent collection at the César Ritz school in Le Bouveret, in the smiling, friendly presence of the great man himself (renowned for cooking for Queen Elizabeth II).

Organised by Max Hauser, the Bailliage’s Vice-Conseiller Culinaire, this fascinating and skilfully presented experience taught us all about Anton’s incredible career. This wonderful event was followed by a delicious aperitif at the Apicius Sky Lodge, and an exquisite gourmet meal prepared by the college’s pupils, served in the “Food Inspired” restaurant.

Bio - Anton Mosimann
Anton Mosimann, Grand Officier Maître Rôtisseur, grew up in Switzerland, in Nidau, near Biel/Bienne, before embarking on an impressive career in London. Chef at the Dorchester at the age of 28, he cooked for Queen Elizabeth, and the cream of British society couldn’t get enough of his modern, fine, light cuisine. His cooking programmes were a huge success on TV. There is a museum dedicated to his incredible career in Le Bouveret. An Officer of the Order of the British Empire, he has also been awarded the Swiss Mérite Culinaire.

Bio - César Ritz
His tireless hard work, ingenuity and stylistic flair made César Ritz the “king of hoteliers, the hotelier of kings”. His legacy lives on in the work of his catering school and forms the foundations of this hotel management establishment in Switzerland. Voted one of the best hotel management colleges in the world every year, the César Ritz Colleges offers a curriculum based on César Ritz’s philosophy of hotel management (he founded the Ritz Paris, known as one of the first luxury hotels in the world).

Bio - Max Hauser
Max Hauser, the Bailliage’s Vice-Conseiller Culinaire, native of Switzerland and the organiser of this event, loves to share his encyclopaedic knowledge of the hotel industry. He is now retired, after 17 years of loyal service as Senior Professor of Culinary Arts & Technologies at the famous and highly regarded École Hôtelière in Lausanne. His experience is vast, built up over more than 55 years in the business all around the world, in 5-star luxury hotels and hotel management and administration schools.

Henri Rollier
Vice-Chargé de Presse