Circle Of Excellence

Mr. Anton Mosimann OBE is a world-renowned, Michelin-starred Swiss chef, lauded for his revolutionary cuisine naturelle and beloved by royalty, dignitaries and celebrities. At 28, he became the youngest person ever to hold the position of maître chef des cuisines at London's Dorchester Hotel and has since continued to defy expectations and forge his own path, establishing a private dining club and his own catering company. In 2004, he was awarded Most Excellent Order of the British Empire for his services in the tourism and food industries, and in 2021, he was named honorary dean of Culinary Arts Academy. 

Chef Alain Müller joined César Ritz Colleges in 1994, following a culinary career in Canada and Switzerland. As one of the founding figures behind the creation of Culinary Arts Academy Switzerland, he has played a defining role in its development and success. Today, as Dean of the Academy, he continues to champion an education that combines culinary excellence with business acumen, preparing students to become the culinary entrepreneurs and industry leaders of tomorrow.

As a Michelin- and Green Star-awarded chef, and through his visionary work at Haoma Bangkok (Thailand), his contribution to the world of gastronomy has established an inspiring benchmark of culinary craft, innovation, and sustainability — one against which the profession continues to measure itself. Equally, his personal philosophy and leadership, both within the kitchen and beyond it, embody the values of creativity, responsibility, and excellence.

As Founder and Chairwoman of ZADK — Saudi Arabia’s first nonprofit culinary arts institution — her visionary leadership and philanthropic dedication have created a remarkable platform for youth empowerment, culinary education, and cultural preservation. Through her  commitment to sustainability, zero-waste cooking, and the celebration of the Kingdom’s rich culinary heritage, she has established an inspiring model of purpose-driven gastronomy that resonates far beyond the culinary world.

Equally, her personal values and leadership embody the ideals of innovation, responsibility, and social impact to which Culinary Arts Academy is deeply dedicated

As a two Michelin Star and Green Star-awarded chef (restaurant Gilles Varone, Saviese, Switzerland), his contribution to the world of gastronomy has established an inspiring benchmark of culinary artistry, innovation, and sustainability — one against which the profession continues to measure itself. His recognitions as Best Young Chef by the Craft Guild of Chefs at London’s Royal Garden, as well as recipient of the Michelin Guide Young Chef Award 2024, further reflect the exceptional talent, dedication, and vision that distinguishes his career.

As an accomplished Danish chef and corporate food professional, Poul Gorell currently serves as Regional Culinary Manager for Europe at Nestlé Professional, where he specializes in business development, product innovation, and culinary food technology across European markets. Dedicated to elevating the culinary arts, Gorell is a board member for Akademiet Bocuse d'Or Danmark, managing strategic sponsor relations. His diverse career spans roles at foodtech firm OSCAR A/S, Novo Nordisk Hvidøre, and top Danish restaurants like Le Sommelier. He is also a passionate advocate for community initiatives, inspiring healthy eating habits in children through International Chefs Day.