Guy Owen has been appointed as head chef of the Idle Rocks in St Mawes, Cornwall.
The hotel's owners David and Karen Richards said Owen's appointment would commence on 7 July.
Owen will introduce a menu championing Cornish food by working with local fishermen, greengrocers and sourcing meat from the West Country.
He will showcase not only fish and shellfish from local waters but also sea vegetables from the coastline including seaweed, samphire and sea pea.
Owen said: "It was Cornish produce that fuelled my passion for food. The new menu at the Idle Rocks restaurant will reflect the hotel's ethos of re-engaging with the simple pleasures in life and will use only the best ingredients with a mix of classical and modern cooking methods."
The Hampshire-born chef moved to South East Cornwall at the age of eight and throughout his school years began helping in the kitchens of local restaurants after lessons and at weekends.
More recently, having returned to the West Country in 2009, Owen worked at leading hotels including Gidleigh Park, under Michael Caines, and the Driftwood hotel, where he became sous chef under Chris Eden.
He has also developed some of his culinary skills with the likes of Gordon Ramsay at his Michelin-starred restaurant at Claridge's, Jerome Tauvron at L'Etranger and James Bennington and Bruce Poole at Michelin starred La Trompette.
David Richards said: "Guy will lead the culinary team at the Idle Rocks restaurant in creating a menu based on fresh, local and seasonal ingredients.
"The team look forward to embracing his experience gained from both the West Country and London."