Anton Mosimann 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. The first taste he clearly remembers is that of Emmental cheese.

"It was so tasty and so different from my previous food of vegetables and cereals."

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.

"Food was the earliest influence on me as a child. I still remember the wonderful smell of apricots in season… it was fantastic… coming home from school to find my parents in the kitchen cooking, it all smelt so good. Theirs was basic cooking with seasonal produce. We have lost all that now, products are available all year round and I feel that's a pity, as waiting makes it more worthwhile."