The Lancaster London has appointed Stephen Rey as its new executive chef.
This marks a promotion for Rey, who was previously the hotel's executive sous chef.
Having joined the 416-room, four AA-star hotel in March 2013, he will continue to oversee its entire food and beverage offer, as well as its banqueting services. The hotel is one of Europe's largest banqueting venues, with the capacity to accommodate up to 3,000 guests.
Before joining Lancaster London, Rey worked for Hilton Hotels in Denver, Colorado.
Eibhear Coyle, executive assistant manager of operations at Lancaster London said: "Stephen's capability, skills and dedication to grow the business were proven in the 2013 Food & Beverage results. I am confident that he will drive, innovate, lead and maintain the food standard we have here."
This is the third high-profile promotion for the hotel in recent months, as it appointed former hotel manager Sally Beck to general manager in December last year, and also promoted Axelle Besson from assistant operation manager to F&B manager in January.
The hotel also launched its "Senses Room" in September, having undergone a £11.5m refurbishment in 2012.
With space for 12 people, the room is separated from the kitchen by glass screens, and can be set up to allow guests to "preview" their upcoming banquet, including the décor, lighting, music and colour scheme. Guests can also book the room's chef's table as a "behind-the-scenes" kitchen experience and tour for when an actual banquet is taking place.