Adam Simmonds, executive chef of Danesfield House in Marlow, Buckinghamshire, is to leave the Michelin-starred hotel at the end of October.
Simmonds was promoted to the role of executive chef in January 2010 when restaurant Adam Simmonds was created, but had joined the four-star, four AA-rosette hotel in February 2007. He told Caterer and Hotelkeeper that he was leaving to focus on opening a restaurant of his own, in London.
He continued: "It's always been a partnership here and the team have certainly given me the platform. I would not have achieved what I have without the support of the bosses here and for that I am very grateful. However, I have always wanted to have a restaurant of my own and I don't feel I can focus on preparing to do that while holding down such a demanding role."
At Danesfield House, Simmonds, who took on the role from Aiden Byrne, is responsible for restaurant Adam Simmonds, the Orangery restaurant, afternoon tea, banqueting and room service.
Simmonds is hoping to open a 60-seat restaurant in London and is in the process of finding at site and backers for the operation. Over the coming months, he will also be helping a friend to set up a restaurant, also in London, but his main focus will be on finding a restaurant of his own.
The chef, who was awarded a Michelin star at Danesfield House in 2011 and previously held 8/10 in the Good Food Guide, said that he would be serving a "similar style of food" at his new restaurant to that served in restaurant Adam Simmonds, although it was likely to follow the current trend and be "slightly simpler" in presentation.
Simmonds added that he had given the hotel four months' notice, and had notified all the guides - hence his exclusion from today's release of the Good Food Guide.
He confirmed that his decision to leave Danesfield House was entirely independent of general manager Brian Miller's decision to retire, announced in July.