Anton Edelmann, Esq

Career: apprentice chef Ulm Bundesbahn Hotel W Germany, commis saucier The Savoy London 1969-70, first commis saucier and gardemanger Hotel de la Paix Geneva 1970-71, chef de partie, chef gardemanger and chef de partie saucier Franziskauer Düsseldorf 1971-72; Mil Serv German Air Force 1972-74; chef saucier Bayrischer-Hof Munich 1974-75, successively chef de partie saucier, poissonier chaud, gardemanger then sr sous chef the Dorchester London 1975-79, premier sous chef and actg head chef Portman Intercontinental Hotel 1979-80, head chef Grosvenor House Hotel 1980-82 (oversaw opening of Ninety Park Lane), maître chef des cuisines and dir The Savoy London 1982-2003 (recipient AA Rosette and The Ackerman Guide's Black Clover Award), chef/patron Allium (Dolphin Square Hotel) 2003, chef princ Directors Table 2003-07; Caterer & Hotelkeeper Chef of the Year Award 1985 and 1991; Christmas Cook (LBC Radio) since 1985, subject of profile in series The Real McCoy (Thames TV) 1990, regular appearances on Masterchef (BBC TV) since 1991, participant in Hot Chefs (BBC TV) 1992, subject of BBC Radio 4's Desert Island Discs prog 1993; memb British Branch Académie Culinaire

Books and Publications: The Savoy Food and Drink Book (1989), Canapes and Frivolities (1991), Creative Cuisine (1993), Fast Feasts (1995), Christmas Feast (1996), Perfect Pastries (1996), Music and Food for Romance (1999), Tea at the Savoy (2000)