The Michelin-starred Curlew Restaurant at Bodiam, East Sussex, has appointed Tony Parkin as its new head chef.
Parkin, 29, will take over in January 2014.
His appointment comes after Andrew Scott's departure from the restaurant, after being appointed executive head chef at Sudbury House hotel.
Parkin's career began in 1999 at the Vineyard at Stockcross, Newbury, before he went on to Copenhagen's two-Michelin-starred restaurant Kommendaten and then the three-Michelin-starred Gordon Ramsay Royal Hospital Road & Claridge's.
In 2005, he became junior sous chef, at Northcote Manor in Lancashire, then sous chef at the Old Vicarage in Sheffield and then head chef at the city's Wig and Pen.
In 2011, he was recruited as senior sous chef by Adam Simmonds at Danesfield House hotel.
He said: "I can't wait to realise everything I've trained for, learned and experienced; I feel that this opportunity has come at exactly the right time in my career. I am ready and looking toward 2014 with real focus and enthusiasm."
"I'd like to think I'll bring a new lightness of touch to The Curlew's offering. The restaurant's location, near the coast but in the heart of the countryside, means there's so much wonderful produce on hand that I'd be foolish to tamper with it too much. I believe my food will work in perfect harmony with the Curlew's personality: confident, understated style that's imaginative without being indulgent. I, like many of my contemporaries, the new breed of modern British chefs, have evolved away from food that's quirky for the sake of it. The new menus at The Curlew will be all about the food, not the Chef."
"Tony speaks articulately and insightfully on what he'd like to see The Curlew become and as owners (and diners) we can't but help feel invigorated and inspired by his appointment."