The four-AA-silver-star, 122-bedroom Galgorm Resort & Spa in Ballymena, Northern Ireland, has appointed Chris Rees as executive chef to replace Jonathan Boyd.
It will be the second stint at the hotel for Rees, having worked his way up from sous chef in 2009 to head chef in 2014.
In the interim, he worked at the one-Michelin-starred Ox restaurant in Belfast.
In his new role, Rees will oversee the three-AA-rosette River Room restaurant, which features a five-course tasting menu for £55, which includes cured trout, curry, whey and lovage; asparagus, lardo, mushroom with truffle; halibut, ham, razor clam, pea; lamb, sweetbread, aubergine and nettle; and strawberry, yoghurt, bee pollen and lemon.
Colin Johnston, general manager of Galgorm, said: "We are delighted to welcome Chris back to head up our innovative and passionate team. We have exciting plans for the future of the River Room restaurant and can think of no one more qualified to lead the way than Chris".
Owned by brothers Nicholas and Paul Hill, Galgorm is located within 163 acres of parkland in the Antrim countryside, 30 minutes north of Belfast. The resort was boosted by a £10m investment in the business two years ago, which resulted in the creation of a new spa and 48 additional bedrooms.