Andrew Scott has left his role as head chef at the Curlew restaurant in East Sussex, to become executive head chef of Sudbury House hotel in Oxfordshire.
It is the second time in just over a year that the Curlew has seen its head chef depart.
Scott retained a Michelin star at the restaurant in this year's 2014 Michelin Guide, having taken over from Neil McCue, who left in September 2012.
Prior to that, Scott was head chef of Leamington Spa's Mallory Court hotel. He has also done stints at Lords of the Manor hotel in Upper Slaughter, Gloucestershire, and at Simon Rogan's L'Enclume in Cartmel.
Sudbury House is currently undergoing an extensive refurbishment, and is set to unveil a new fine-dining restaurant in early 2014.
It sits on the edge of the market town of Faringdon, in Oxfordshire. The 49-bedroom hotel includes an original Grade II listed 18th century house.
It is the sister property to Llangoed Hall in Brecon.
Commenting on Scott's appointment, Sudbury House general manager Ulrike le Roux said: "We are delighted to be welcoming Michelin-starred chef Andrew Scott. As Sudbury House enters a new chapter, Andrew will oversee the new exciting dining space. A great deal of thought has been put into the redesign of the facilities and we strongly believe that Sudbury House will offer an exceptionally unique style that will leave a lasting impression. Andrew completely swept us off our feet with his passion for first class, inspiring food and will be instrumental in our launch."