After serving an apprenticeship in a small Bavarian village near Munich, German-born Anton got his first professional job at the Savoy hotel in London as a commis saucier.
He later moved back to Europe, but returned to London to work under Anton Mosimann at another of London's great hotels - The Dorchester. Anton then returned to the Savoy as its maître chef de cuisine and stayed there for 21 years, from 1982 to 2003, following in the tradition of the great Auguste Escoffier.
Anton’s cooking style is modern and international, combining English classics and dishes with a strong French influence.
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