In 2016 a museum dedicated to his life and culinary arts was opened in César Ritz Colleges, located on the shores of Lake Geneva (lac Léman), in the town of Le Bouveret.

Mosimann terms his culinary style cuisine naturelle as it emphasises healthy and natural ingredients, avoiding additions of fat and alcohol.

After leaving the Dorchester Mosimann opened a private dining club in a converted Scottish Presbyterian church in Belgravia in 1988.

In 2011, he was chosen to cook for the 300 guests at the evening reception of the wedding of Prince William, Duke of Cambridge, and Catherine Middleton in Buckingham Palace.

His extensive library of cookery books is displayed alongside over fifty gold medals he won at various international competitions and an array of memorabilia reflecting his long and illustrious career.

[13] Mosimann visited the V. M. Salgaocar Institute of International Hospitality Education in Goa, India, on 7 January 2023 as a special guest and demonstrated some dishes to the students.

[citation needed] In 2004 Mosimann was created an Officer of the Order of the British Empire (OBE), "For services to the Tourist and Food Industries".