Highbullen Hotel near Tiverton in Devon has appointed Dean Griffin as its new head chef.
Griffin will also take over the Cellar Bar, which has just launched a lighter meals menu.
Over a 25-year career, Griffin's experience includes stints as executive head chef at St Ives Harbour Hotel & Spa, and BarcelÁ³ Imperial Hotel, Torquay.
Commenting on his new role, Griffin said: "I am so thrilled to be joining the team at Highbullen. The culinary heritage here is exceptional. It's a great challenge to rise to - I'll be overseeing such a diverse range of dining options as well as catering for events moving forwards â' and the amazing views certainly make it worth it!"
James Hemming, general manager of the 36-room hotel, which has just undergone a £1.5m renovation, added: "We are delighted to welcome Dean to the fold. As well as taking on the five different dining venues within the hotel, he will also have the new challenge of providing menus and catering for weddings and events moving forward, and developing the restaurant in future months."
Set in 125 acres of countryside, the hotel has a gym, 20m pool, tennis courts & bowls facilities, plus an 18-hole golf course.
Timeshare pioneer Frank Chapman and his daughter bought the place in October 2012 by, from a guide price of £3.75m, with a view to redevelop and refurbish it.