John Williams is to return as head chef at Bodysgallen Hall, the four-red-AA star, 31-bedroom hotel in Llandudno, Conway, where he previously spent four years in the same role.
He will return to the hotel next month. During his previous tenure at Bodysgallen, which he left in 2007, he achieved three AA rosettes and obtained the hotel's highest rating to date in the Good Food Guide. Today it has a score of 4/10 in the guide.
Since leaving Bodysgallen Hall, Williams and his wife Debbie has run the Pound at Leebotwood, a 15th century thatched pub and restaurant in Shropshire.
During his 30-year career, Williams has worked as head chef at the Old Vicarage hotel in Worfield, Shropshire, and owned the Sol restaurant in Shrewsbury, where he achieved a Michelin star.
Williams, who has been awarded a fellowship by the Master Chefs of Great Britain, replaces Michael Cheetham, who moved to Ruthin Castle, as head chef in November 2014.
Bodysgallen Hall, which was named AA Hotel of the Year for Wales 2013, is operated by Historic House Hotels, which donated the property along with sister hotels, Hartwell House and Middlethorpe Hall, in 2008.