Jermaine Harriott has been appointed head chef of the Greyhound in Beaconsfield.
For the past year, he has been the restaurant's sous chef, having previously worked at Langan's Brasserie in London's Mayfair, the Royal Over-Seas League in London's St James', and Mr Cooper's at the Midland Hotel in Manchester.
Harriott said: "I am super excited and can't wait to get going. I am so looking forward to driving the kitchen and putting my touch on the plate with a firm focus on improving what we do everyday."
The appointment comes amid the promotion of James Askew, former head chef at the Greyhound, to development chef.
Askew will work closely with the company's operations director Graham Blower to support the pub and restaurant's wider growth plants.
Daniel Crump, co-proprietor of the Greyhound, said: "Watching James and Jermaine work together this past year has been brilliant - it is a natural and exciting progression for them both as the Greyhound grows stronger.
"Jermaine is a fantastic cook and I am excited to continue to work with both Jermaine and James in their new roles."