Robert Thompson is leaving the George hotel in Yarmouth, Isle of Wight, after less than a year in the role.
He is being replaced by Dan Inniss-Fitzhugh (pictured) who is returning to the UK having worked for two of Sir Richard Branson's luxury hotels.
After spending five years at Belmond Le Manoir aux Quat'Saisons, where he was the hotel's youngest ever junior sous chef, Inniss-Fitzhugh left the UK in 2010 to become head chef at the Lodge, Branson's 10-bedroom mountain retreat in Verbier, Switzerland. In 2013 he moved to Kasbah Tamadot, Branson's luxury hotel near Marrakech, Morocco.
Dianne Thompson, who spent 14 years as chief executive of National Lottery operator Camelot, bought the George last year with ambitions of creating "one of the top 10 boutique hotels in the south of England" following a multi-million pound renovation of the 17-bedroom property. She described Inniss-Fitzhugh as "the perfect partner" in her ambitions for the new Isla's fine dining restaurant, alongside the new look Isla's Conservatory.
"Dan comes with a very impressive CV and I'm absolutely delighted to have secured someone of his calibre for the George," she said. "Having trained under Raymond Blanc he has since gained notable expertise cooking at some of the world's most prestigious destinations. "
The George is currently closed for further refurbishment to some of the bedrooms and reopens on 24 January, while Isla's opens at the end of February.
Robert Thompson joined the George in March last year and soon after told The Caterer that he had ambitions to achieve two-Michelin-stars for the business. He had previously worked at the Hamborough in Ventnor, Isle of Wight, which had one Michelin star, and before that at Winteringham Fields in Lincolnshire.