Luke Selby has been appointed executive head chef at Belmond Le Manoir aux Quat'Saisons in Oxfordshire.
He will start his role on 2 January 2023, replacing Gary Jones, who stepped down in November after more than 20 years in the role.
Raymond Blanc will continue as chef patron at Le Manoir while Benoit Blin MCA will remain as chef pâtissier.
Selby and his brothers Nathaniel and Theodore will leave their London restaurant Evelyn's Table at the end of the year.
Blanc told The Caterer he was thrilled with the appointment. He said: "I'll be working with Luke, Nathaniel and Theodore and we're in complete symbiosis. What we're doing is preparing the future and at the same time keeping the heart of Le Manoir. I'm so proud of the team. We already produce excellent food but we'll aim even higher. More simplicity and even more connected with seasonality."
The appointment marks a return to Le Manoir for Selby, who started his career as a commis chef at the hotel restaurant under the mentorship of Blanc in 2009.
Over the next six years, he rose to sous chef before leaving to work at restaurants including Hide in London's Mayfair and Restaurant Gordon Ramsay. Selby also won the Roux Scholarship in 2017.
The Selby brothers launched Evelyn's Table in the cellar of the Blue Posts Pub in London's Chinatown in 2020, and it won a Michelin star in the 2022 Michelin Guide Great Britain and Ireland.
James Goodyear, current head chef at Michelin-starred Adam's in Birmingham, will take over will take over from the Selby's as resident head chef from 17 January.
Selby said: "Le Manoir is such a special place to me for many reasons and this feels like a true homecoming. I am honoured to be taking up the helm here alongside Raymond and am very excited about continuing and building upon the legacy of this incredible establishment with my brothers Nathaniel and Theodore by my side."
Blanc added: "I regard [Luke] as one of the most talented and creative chefs in the UK, complemented by natural abilities of leadership, a warm personality and a deep understanding of our values.
"Together, we will continue to give our guests the most exceptional cuisine rooted in the best seasonal produce. We will go on to build and even strengthen the most creative environment for our team to develop and flourish."
Photo: Jodi Hinds