Culinary Legend Anton Mosimann Highlights the Future of Swiss Gastronomy

Our honorary Dean and celebrated Swiss chef Anton Mosimann, OBE—whose career spans royal banquets, Michelin-starred excellence and international acclaim—recently shared his reflections on Swiss gastronomy, sustainability and the values that continue to define his culinary philosophy. Speaking at the Swiss National Day reception hosted by the Embassy of Switzerland, Chef Mosimann offered rare insights into how Swiss cuisine has evolved while staying true to its roots.

He noted that traditional Swiss cooking, once rich in cream and butter, has grown lighter and more balanced in recent decades. For Mosimann, the shift aligns perfectly with the principles behind his internationally recognised Cuisine Naturelle, which emphasises freshness, simplicity and respect for the natural flavours of ingredients. “I have always believed in using the freshest possible produce and doing as little as possible to it,” he explained. “People want something local, truly Swiss, to remember.”

Beyond iconic classics such as fondue, Mosimann champions a wide range of Swiss dishes for visitors to discover—from lake-caught fish to seasonal vegetables, mountain mushrooms and the beloved sliced veal with rösti. His approach reflects a longstanding Swiss ethos: market-driven cooking grounded in seasonality and resourcefulness.

Today, these values resonate strongly in the global shift toward sustainable, plant-forward cuisine. For Mosimann, sustainability begins with authenticity and ingredient respect. “Great cuisine starts with what the market offers—seeing, tasting, and feeling what is available before creating a menu.”

This philosophy is one he actively passes on to students at the Culinary Arts Academy Switzerland, where he is a long-standing mentor and inspiration. “Authenticity, curiosity and respect for ingredients are essential qualities for any aspiring chef,” he said. He encourages students to embrace simplicity, preserve natural flavours and cultivate integrity and passion—foundations he believes are central to building meaningful culinary careers.

Reflecting on his decades of experience, Mosimann emphasised the power of food to build cultural bridges. “When we share a meal, we share stories, traditions and values that bring people closer together. Food unites us beyond borders.”

His words continue to inspire young chefs worldwide—and especially those at CAAS, where his legacy and leadership remain an essential part of the school’s identity.

Read the original Elite+ interview here.