Keith Shearer, who spent 17 years as group executive chef with Malmaison and Hotel du Vin, has joined Macdonald Hotels & Resorts in the same role.
He will be involved in devising new food concepts, menu creation and training across the group, which owns and manages 42 hotels in the UK. Restaurants throughout the company hold a total of 45-AA-rosettes and range from the casual steak concept, the Scottish Steak Club, at five hotels, to Sindhu at the Macdonald Compleat Angler in partnership with Michelin-starred chef, Atul Kochhar.
Shearer's appointment comes nearly a year after he was made redundant from De Vere Group, where he had spent two years directing food and beverage operations after leaving Malmaison and Hotel du Vin in January 2012.
Together with three colleagues, including chief executive Robert Cook, he left the company as part of a process to streamline the management structure of the business, prior to the sale of De Vere Hotels and De Vere Village Urban Resorts later in the year.
Shearer said Macdonald's robust policy for using the finest seasonal ingredients and sourcing the best produce available is "a breath of fresh air" and is what sets the group apart in the industry.
"These values absolutely align with my own and that's what is so exciting about the new role.
"My philosophy when it comes to food is uncomplicated. I believe in developing a strong understanding of the ingredients you are working with, using the best seasonal produce and creating simple dishes that people really want to eat."
Ruaridh Macdonald, deputy chief executive, added that Shearer's appointment was "a significant hire" for the company. "Keith's strong track record and passion for the best seasonal produce will further strengthen our commitment to providing the highest quality food and beverage offering."