Lee Kebble has been promoted from head chef to executive chef at London's Brown's hotel.
He will now oversee all food and beverage outlets at the five-red-AA-star, 117-bedroom hotel, including Hix Mayfair, the English Tea Room, the Donovan Bar and six private dining rooms.
After starting his training under Anton Edelmann at the Savoy hotel in 1999, Kebble went on to work at Brasserie St Quentin as sous chef and L'Escargot as junior sous chef.
He joined Brown's in 2007 as junior sous chef in a team put together by the hotel's director of food, Mark Hix.
In his most recent role, Kebble has been instrumental in developing an internal chef pathway, increasing staff retention in the kitchen and encouraging career progression for his team. He has also been one of the participants selected for the first Master Innholders Inspiring Leaders Programme.