James Durrant has been appointed as executive head chef at Bluebird Chelsea, after he closed the Plough Inn in Hampshire towards the end of last year.
Durrant held his final lunch service on Christmas Eve and told The Caterer he had plans to move back to London to pursue a new venture.
He was unable to provide specific details but now D&D London has confirmed he has taken on the position at the restaurant on King's Road in West London.
The former Acorn winner and 2014 Great British Menu main course winner has been working in the hospitality industry for 18 years.
Prior to taking over the Plough Inn at Longparish in March 2012, Durrant was a protégé of Gordon Ramsay and the executive chef of Jason Atherton's Maze and Maze Grill.
Originally from Chester, he began his London career at the three-Michelin-starred Restaurant Gordon Ramsay as a junior sous chef before moving onto Gordon Ramsay at Claridge's as a senior sous chef, working with GRH for a total of nine years.
In 2005 he took on the role of head chef at Maze working alongside Jason Atherton, which was awarded a Michelin star within its first year of operation.
He then became executive chef of both Maze and Maze Grill before opening his own restaurant, which obtained a Michelin Bib Gourmand and two AA rosettes.
Durrant said: "I'm really excited about my move to Bluebird and being involved in the redevelopment of the restaurant. Over the next few months, I'll be putting my stamp on the menu and hoping to embark on a new era for Bluebird."
David Loewi, managing director of D&D, added: "I am thrilled to welcome James Durrant. His pedigree and wealth of experience will be a great addition to Bluebird, one of D&D's most iconic venues."
Bluebird comprises a restaurant, bar, café and courtyard, food store, wine cellar, bakery and four private dining rooms.
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