Gavriilidis, who holds a degree in culinary arts management from the University of West London, has been promoted from the senior sous chef position at sister hotel, the Pig near Bath.
After starting his career as commis chef at Charlotte's Place in Ealing, Gavriilidis went on to work at Tom Aikens restaurant in Chelsea, followed by two years as pastry chef at the two Michelin-starred Pied Á Terre in Fitzrovia. He was later appointed junior sous chef at Bonds Brasserie in Marleybone and then chef de partie at the Greenhouse, Mayfair, before moving to the Westbury hotel.
After 10 years in London, Gavriilidis relocated to Bath in 2014, where he joined the opening team at the Pig.
His new home, the 27-bedroom Pig at Combe, is located the Otter Valley near Honiton, Devon. The hotel, which will boast three walled kitchen gardens, is due to open in early July 2016 following an extensive refubishment. Produce which cannot be grown in the gardens will, like the other Pigs, be sourced within a 25-mile radius.
Gavriilidis will work alongside Fiona Moore, the hotel director at the Pig at Combe, who has been appointed from her previous position as general manager at the Magdalan Chapter hotel in Exeter.
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