Theme: The passage through the Savoy
Motto: Taste of luxury
As maître chef des cuisines at the Savoy Hotel for 21 years, from 1982 to 2003, German-born Anton Edelmann follows in the tradition of the great Auguste Escoffier.
After serving an apprenticeship in a small Bavarian village near Munich, Anton got his first professional job at the Savoy as a commis saucier. He later moved back to Germany, then to Geneva before returning to London to work under Anton Mosimann at another of London's great hotels - The Dorchester.
After proving his talent at Grosvenor House, he was offered the grand job at the Savoy, running the River Restaurant, eight private dining rooms and three banquet rooms. His cooking is modern international, with English classics and a strong French influence. While he was at the Savoy, a young Giorgio Locatelli was one of his protégés.
In 2003, he left the Savoy to become principal chef at Directors Table, the fine-dining division of catering company Sodexo.
He has written several books, including Taking Tea at the Savoy and Perfect Pastries, Puddings and Desserts. He has also won the Chef of the Year award from Caterer and Hotelkeeper magazine and made numerous television appearances.
Q&A with Anton
Q: What is your style of cooking?
A: Modern European
Q: What does luxury dining means to you?
A: Enjoying the best of seasonal and regional produce cooked in a technically correct way.
Q: With which expensive ingredients do you like cooking?
A: Scallops, crabs, beef, lamb and courgette flowers.
Q: How did you start working for the Savoy Hotel?
A: I started as a commis in 1970, on the sauce section.