Adam Caisley has been appointed new head chef at the four-AA-star, 21-bedroom Feathers hotel in Woodstock, Oxfordshire.
He has joined the hotel from the Wild Rabbit, Kingham, also in Oxfordshire, which achieved three AA rosettes and picked up the Michelin Pub of the Year Award for 2015.
Following experience gained at the three-Michelin-star Guy Savoy in Paris and Le Hameau Albert 1er in Chamonix, Caisley, 33, returned to the UK to work at Le Gavroche. He stayed for four years, finishing as senior sous chef. He then became private chef to Lord and Lady Bamford, before opening the Wild Rabbit for them in late 2013.
Dominic Bishop, general manager of the Feathers, said: "Our restaurant is known to be good, but we are determined to make it truly exceptional. Adam is the perfect person to lead our kitchen team."
Caisley (pictured), whose signature dishes include crab lasagne and omelette soufflé Rothschild, describes his cooking as "modern refined British, but naturally drawing on my classic French career experience".
The Feathers, a privately owned hotel and member of the Pride of Britain consortium, has a 54-cover fine dining room, with 26 further covers in the bar and terrace.