He joins with vast experience of the catering industry, having spent the past ten years working in the US serving a string of famous people, including former president George W Bush.

Before that, he worked at the University of Bristol as senior head chef for three years and another eight in the UK hospitality industry.

In his new role, Milburn will be responsible for the southern Wales venue’s three restaurants: its signature AA Rosette ‘The Vale Grill and Bar’; the afternoon tea conservatory; and forthcoming Hensol Castle restaurant.

The latter – a ‘top-end,’ 120 cover restaurant - is due to open in the next 18 months following a total £10 million refurbishment.

Milburn said: “Since joining (The Vale), I’ve been developing menus that combine local, fresh ingredients to create innovative dishes with a US twist and a touch of eastern fusion.

“One particular favourite that has gone down especially well is wasabi and nori wrapped monkfish with kimchi.

“The redevelopment of the historic Hensol Castle was a big draw for me joining, and we’re beginning to work towards the exciting launch of a new destination restaurant overlooking the lake.

“Working in the US, I learnt so much about leading by example - especially during my time as an executive head chef at a high-end Italian in Washington DC.

“Having a team that trusts you, is motivated and is working with the best local producers available can result in incredible food experiences for guests.

“Wales is a perfect example of how local suppliers can transform a menu, and it’s by using these fantastic ingredients in a slightly revamped way that will bring a new twist to the culinary offering across the Vale Resort.”

Sales and marketing director at the Vale Resort, Paul Beddoe, commented: “We’re pleased to inject some American enthusiasm and vitality in the form of Dean leading our gourmet offering across the entirety of the Vale Resort and Hensol Castle.

“We always want to be pushing culinary boundaries, so with chef Milburn’s multi-cultured background we hope that guests will enjoy his determined spirit and most importantly, excellent food.”