by Raini Hamdi, HOTEL Asia Pacific
What’s it like to be the son of a world-famous chef like Anton Mosimann? The man who brought the world cuisine naturelle in 1985 by avoiding the use of fats and alcohol in cooking among many achievements. Meet his 26-year old son Philipp, who does not want to follow in his father’s footsteps and be a chef but who shares much of his father’s vision and ideas.
Instead he wants to be a hotel owner/operator and restaurateur. So now he is busy amassing knowledge by working his way up the ladder of hotel chains and having an international perspective by working around the world. Current stop: the Far East, where he is assistant f&b manager of the Grand Copthorne Waterfront Hotel in Singapore, a Millennium & Copthorne property. Before that, he was chef garde-manger at Lausanne hotel school and at the Mandarin Oriental Hong Kong in various divisions, including sales and marketing, rooms, accounts and kitchen.
“I have always wanted to be in the hotel business and it is my dream to be a general manager some day by working myself up. No one can take the learning from you - and that’s what I’m doing now, learning the global and big picture, which I will need later on.”
He believes the secrets of a successful family business are not to be egotistical, to be ready to accept change, to listen to people below you, to keep your eyes open and to listen to others who may come up with fantastic ideas. The most valuable lesson his father taught him was never to freak out. “He is always calm, cool and natural - he never loses his composure. You automatically pass that on.” With a calm and measured disposition, smart ideas and sound business acumen watch out for the progress of this young man in the future.
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