How can respect and excellence shape a confidence that endures?

In this episode, I sit down with Anton Mosimann OBE, one of the most influential chefs of the modern era, to explore confidence from multiple perspectives: the power of building on solid ground, the courage to pioneer a new way of doing things, and achieving extraordinary things while remaining deeply human.

We dive into how optimism, curiosity and a commitment to excellence shape lasting confidence, whether in a Michelin starred kitchen, a royal palace or a bar in Lausanne. Anton shares remarkable stories from childhood through career-defining moments, showing how confidence isn't about ego or status, but about preparation, respect and showing up as exactly the same person in every room.

Key Takeaways

• How building confidence on solid ground (through experience, hard work and the right attitude) creates a foundation that lasts a lifetime, whatever your profession.
• How the courage to pioneer a new way of doing things, even in the face of resistance, requires conviction, vision and the confidence to back yourself before anyone else does.
• How leading people who are older, more experienced and initially resistant requires patience, consistency and the humility to listen.
• How true confidence is never fixed. It remains open. The willingness to keep learning, to adapt, and even to step back and hand over to the next generation, is itself a form of strength.
• How staying calm and prepared under the highest possible pressure (from royal weddings to Olympic celebrations) is a skill built through experience, not personality.
• How treating every single person with the same warmth and respect, whether they are sweeping the street or sitting in a palace, is not just good character but the foundation of real leadership.
• How generosity of spirit (being present, being warm, being of service without expectation) creates opportunities that no strategy ever could.

About Anton

Anton Mosimann OBE DL is one of the most celebrated chefs in the world, renowned for revolutionising British cuisine and earning two Michelin stars at The Dorchester — the first ever awarded to a Grand hotel restaurant outside France. He founded Mosimann's, his legendary private dining club in Belgravia, and has cooked for 15 sets of kings and queens, 4 generations of the British Royal Family, 8* British Prime Ministers (*correction the episode said 5), 6 French Presidents and 7 US Presidents. He is a Deputy Lieutenant (DL) and an Officer of the Order of the British Empire (OBE) awarded in 2003 by Queen Elizabeth II. He also holds a Royal Warrant and honours from the French government. He has won more than 50 gold medals. Other achievements include an Honorary Professorship Thames University London 2x, Honorary Doctorate of Culinary Arts Johnson and Wales University USA and Honorary Degree, Doctor of Science Bournemouth University GB 1998. 

Through his museum in Switzerland he continues to inspire the next generation of chefs with one simple message: Go for it!

Resources Mentioned

• Anton's museum ‘The Mosimann Collection’ is home to a remarkable personal collection of over 6,000 cookery books and 30,000 menus spanning centuries of culinary history. https://www.swisseducation.com/en/mosimann-collection/
• Mosimann's private dining club, Belgravia, London. www.mosimann.com
• Anton's cookery books (including ‘Mosimann’s Fresh’ where you can find his world-famous risotto and bread and butter pudding recipes) are available via his website at www.mosimann.com

Hosted on Acast. See acast.com/privacy for more information.