Chef Dion Jones has been appointed head chef of the new Palm Court Restaurant, Bar and Piano Lounge.
The restaurant is set to open on 6 July at Nelson Hotels' 74-bedroom Grosvenor Pulford Hotel and Spa in Chester following the £2m overhaul of the hotel's former Ciro's Restaurant, which is being overseen by design agency Lister Carter.
Jones joins the hotel from his position as head chef at Carden Park hotel in Chester, having previously worked as head chef at the Lion and Pheasant hotel in Shrewsbury and Crewe Hall.
As well as being the first Briton to win the International Escoffier Challenge and a member of the Welsh National Culinary Team, Jones captained the Junior Welsh National Culinary Team and won silver at the Culinary Olympics 2012.
He said: "Having previously worked for Nelson Hotels at the Grosvenor Pulford Hotel and Spa and for the launch of the Fishpool Inn, being selected to lead the team at their newest venue is an honour and a privilege."
Nelson Hotels company executive chef Paul Prescott added: "We're delighted to welcome this talented chef back to the Nelson Hotels team."
Previously The Grosvenor Arms, the Nelson family took over the hotel in 1994, adding 26 bedrooms and full leisure facilities to the property in 2000 and a spa in 2007, as well as renaming the hotel.
Nelson Hotels, overseen by chairman and founder Harold Nelson, owns and operates four Cheshire venues, including The Fishpool Inn in Delamere, The Pheasant Inn in Tattenhall and The Bear's Paw in Sandbach.