In 1982 Chef Edelmann became Maître Chef des Cuisine at THE SAVOY after having worked with some of the world's most renowned chefs. The Savoy has one of the world's largest kitchens and Chef Edelmann has received many awards and accolades during his tenure. Anton brought his enthusiasm and skill, from The Escoffier kitchen he now heads, to the preparation of Monet's favored "Yorkshire Pudding."