As maître chef des cuisines at the Savoy hotel for 21 years, from 1982 to 2003, German-born Anton Edelmann was worthy of following 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 talents at the Grosvenor House, he was offered the grand job at the Savoy, running the River Restaurant, eight private dinning 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 the Directors' Table, the fine dining division of catering company Sodexho.
He has written several books, including Taking Tea at the Savoy and Perfect Pastries. He has also won the Chef of the Year award from Caterer and Hotelkeeper magazine and made numerous appearances on TV.... Read more.
Recipe by Anton Edelmann
Recipe by Anton Edelmann
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