Philipp Mosimann
30 Jun

Interview With Philipp Mosimann, Joint MD Of Mosimann's London

 Philipp Mosimann

Mosimann’s does not require any introduction. Located in the heart of Belgravia, Mosimann’s Club is one of the most prestigious private dining clubs in the world. Started by world-famous chef Anton Mosimann in 1988, the club has since then wined and dined high-flying businessmen, politicians and show-business stars. DAM spoke to Anton Mosimann’s son, Philipp, who co-manages the dining club with his brother Mark. We asked Philipp about his career, management style and his views on the industry's future.

Why did you start a career in the hospitality industry?

PM:  I was born into it. My dad’s passion was always his work as a chef and  my brother and I grew up with that.  His job would take him on travels and he would take us with him. I think that had a significant impact on our career choice as it showed us that this job could take you anywhere in the world and also that every day was different in that profession. That is what inspired me to get in the industry.

What is the strength of Mosimann’s? What makes it a success?

PM: In a word: personalisation. Our membership-based model allows us to cater to the particular needs and request of our clients in the most bespoke way possible. Essentially, we get things done for our members. Obviously,  the food itself is an important aspect of our success and is what shapes our concept. Therefore, I would say that the combination of personalised service and great meals is what makes us successful.

What do you think are the trends shaping your industry at the moment?

PM: In the hospitality industry in general, I would say that customers are more and more often looking for unique experiences and for service personalisation. That, in my mind, fits in the trend of the greater demand for privacy. That is where private dining would conventionally come in, but we currently see an increasing number of establishments offering both restaurant and private dining under the same roof, particularly in Asia. This trend is not limited to restaurants, however. Even in the catering business, the clients are becoming more aware of what they want and set very specific requirements, whilst keeping the need for personalisation and privacy very high on their agenda. In that sense therefore, our concept happened to be in the right place at the right time.

How important is staff management to the success of your firm?

PM: Hugely important. We see them as ambassadors of our house and as such we attempt to make them as loyal as possible. To achieve that we give them as much responsibility as we possibly can; that is how we place our trust in them. I think that our staff values that a lot. Some have moved on to other places since their time with us but still remember very fondly working at Mosimann’s. That, in my mind, is testament to the fact that people loved working at Mosimann’s. It also strengthens our reputation, hence the importance of effective staff management.

What is your best management tip?

PM: Trust people. It is as simple as that. If you give people space but still guide them nonetheless, they will feel trusted and supported.  You can be sure that they will give their best in return.

To what do you owe your success?

PM: I think success is all about learning on a daily basis and giving back as much as you can. As a manager, that means being approachable, being available, give guidance, innovate and grow every day.

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