Milsom Hotels and Restaurants has named Andrew Hirst as the head chef of its flagship restaurant Le Talbooth in Dedham, Essex.
Hirst joined the Milsom team on 12 August and succeeds Zack Deakins, who is now head chef at the Bildeston Crown in Suffolk.
Hirst's most recent role was senior sous chef at the Tudor Room restaurant at Great Fosters hotel in Surrey. Prior to that, he spent 18 months at Daniel Boulud's three-Michelin-starred Daniel in Manhattan.
He grew up in Essex and trained at Colchester Institute. After graduating, he spent seven years working at Auberge du Lac in Hertfordshire, working up to his final role as sous chef in Phil Thompson's team that won a much-coveted Michelin star.
Stas Anastasiades, group operations director of Milsom, said the new appointment marks the "next evolution in the 60 year history" of Le Talbooth.
"His skill and passion for great food served without pretention are evident. I'm all the more proud that Andrew is a "local lad made good" as the Milsoms Group has always nurtured local talent through its ongoing partnerships with culinary and hospitality colleges."
Hirst added: "Being the head chef at Le Talbooth means a great deal to me. Throughout my career I've always kept an eye on the restaurant as it's the most renowned restaurant in my home county.
"To have the opportunity to take control of the kitchen is a big opportunity that the Milson family have given to me. I am really excited about the future of the restaurant and working with the whole team at Le Talbooth."