The five-AA-star, 142-bedroom St David's Hotel & Spa in Cardiff has appointed Martyn Watkins as executive chef.
In his new role, Watkins will oversee the Tempus at Tides restaurant as well as the catering across the hotel's eight conference and events suites.
His appointment marks a return to his home city for Watkins who has spent nearly 20 years in the hospitality industry. Prior to joining St David's, he worked as executive chef at the Bristol Marriott Royal hotel for five years, having previously worked as executive chef at the Hilton Reading and head chef at Hilton Puckrup Hall In Tewkesbury, Gloucestershire.
Watkins described St David's hotel as have "an abundance" of great Welsh spirit. "I will be incorporating the essence of my experience into new menu dishes and look forward to raising the restaurants high profile even higher as one of the very best in Cardiff, whilst ensuring that we deliver restaurant quality and style into the banqueting kitchens."
Graeme Barclay, general manager of the hotel, said that Watkins' experience will bring "extensive knowledge, energy and enthusiasm" to the kitchen brigade and the restaurant team.
The hotel is offering a 15% discount at the Tempus at Tides restaurant until the end of September to celebrate Watkins' arrival.
St David's Hotel & Spa is part of the Principal Hayley portfolio of hotels, owned by Starwood Capital. The hotel was owned and operated by Rocco Forte Hotels until 2007.
Graeme Barclay, general manager of the St David's with Martyn Watkins
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