A taste of the Caribbean
Mosimann’s and BodyHoliday were delighted to bring Mosimann’s members and past BodyHoliday guests an exclusive Caribbean evening on Wednesday 11th October 2023, at Mosimann’s Club in London.
Chef Conaan Justin, from BodyHoliday joined the team at Mosimann’s Dining Rooms, to create an incredible menu of the best of Caribbean flavours.
The menu was designed to encompass the BodyHoliday’s mission to restore balance in body and mind.
As a footnote to the story, Andrew Barnard, (pictured second left next to Philipp Mosimann), also went to Lausanne Hotel School. Here he met Philipp and the two became firm friends. Andrew shared Philipp’s passion for running ultras and the pair teamed up for “Racing the Planet”. (See Philipp & Mark Mosimann further down.)
A short history of Mosimann’s
HEADED UP BY ANTON MOSIMANN (OBE), MOSIMANN’S HAS BEEN A FAMILY RUN BUSINESS FOR OVER 35 YEARS.
Anton was born in 1947, the only child of Swiss restaurateurs in the Jura mountains.
Anton Mosimann spent his early years in Nidau, near Biel helping his parents run their own restaurant where he developed both a love for food and a desire to become a cook.
He started his apprenticeship at a local hotel at the age of fifteen, and at the age of twenty-five became one of the youngest Chefs to receive the coveted Chef de Cuisine Diploma.
At the age of 28, he was appointed Maitre Chef des Cuisines at the Dorchester Hotel in London – the youngest ever to hold this position. During his thirteen year tenure he was awarded two Michelin stars; the first time such accolade had been given to a hotel restaurant outside of France. In 1988 Anton acquired a Scottish Presbyterian church and set about creating Mosimann’s Club.
He also established a catering company, Mosimann’s Party Service, for which he has held the Royal Warrant of Appointment to HRH The Prince of Wales for Catering Services since 2000. In addition, he acquired a converted Victorian school in London’s Battersea and created The Mosimann Academy, with a demonstration kitchen featuring an enviable list of cookery courses and one of the world’s most extensive libraries of over 6,000 cookery books dating back to the 15th century.
PHILIPP AND MARK, THE SONS OF ANTON MOSIMANN, JOINED MOSIMANN’S IN 2007 AS JOINT MANAGING DIRECTORS.
Philipp joined Mosimann’s in 2007 after three years in Switzerland, where he was Deputy Chief Operating Officer for Moevenpick Restaurants, after having worked for Equinox Complex of fine-dining restaurants at Raffles City, part of the former Raffles International group. Philipp graduated from Lausanne Hotel School in 2000 and received “Alumnus of Year 2015”. He has worked in the Hotel Nassauerhof in Wiesbaden, Germany, Hotel Crillon in Paris, Villa Principe Leopoldo in Lugano Switzerland and the Mandarin Oriental Hong Kong. Philipp has also been running ultras since 2003 and has completed the following 250km foot race Racingtheplanet Dessert and Roaming Races: Gobi, Atacama (Team Commonwealth 1st position), Sahara, Vietnam, Namibia & Nepal. He recently also completed the prestigious 166km, 9500m positive altitude non stop Ultra Trail Mont Blanc Race in 2014 & 2015.
Mark joined Mosimann’s in 2007 after four years in Shanghai where, as the General Manager of the highly-regarded Laris restaurant at the prestigious Three on the Bund complex, he took the company from pre-opening to winning the 2005 and 2006 “best restaurant of the year”.
Mark is also a graduate of the Lausanne Hotel School and has extensive international hotel and catering experience at world-renowned establishments such as the Sheraton Park Tower in London, the Villa Principe Leopoldo in Lugano, Switzerland, the Palace Hotel in Beijing and the Campton Place Hotel in San Francisco.