Ricki Weston has been promoted to head chef at Whatley Manor near Malmesbury, Wiltshire, and will be working directly under executive chef Niall Keating.
In his new role, he will help oversee all food and beverage offerings at the hotel, including the two-Michelin-starred Dining Room, Grey's Brasserie, room service, afternoon tea and private dining.
Weston has been working at Whatley Manor for more than two years, having previously worked at the two-Michelin-starred Restaurant Sat Bains in Nottingham.
Born and raised in Storrington, West Sussex, he started as a commis chef in 2010 at Whites Kitchen in nearby Steyning, progressing to demi chef de partie. He then moved to Wabi, a contemporary Japanese restaurant in Horsham, as a chef de partie, from 2011 to 2012.
Staying in Horsham, he joined South Lodge hotel as a chef de partie, moving up to junior sous chef, of the hotel's Camellia brasserie between 2012 and 2014, before moving to the hotel's Michelin-starred restaurant Matt Gillan at the Pass as a chef de partie under head chef Stephen Edwards.
In November 2015, Weston was appointed junior sous chef at Restaurant Sat Bains where he spent three years, before joining Whatley Manor as sous chef in August 2018. He took part in the 2019 Roux Scholarship and was one of 18 chefs who reached the regional finals of the competition.
Whatley Manor's general manager Sue Williams said: "Ricki is a real asset to us – not just as a support to Niall, but in his commitment to sustainability which is at the heart of everything we do at Whatley Manor. It was the right time to recognise Ricki's dedication and craftsmanship and promote him to his first head chef role."