Former L'Enclume chef and two-time Roux scholarship finalist Eddie Attwell is taking over the kitchen at Ardtara House in the foothills of Sperrin Mountains.
The 28-year-old is looking to make a name for himself and will raise a few eyebrows by putting water buffalo on the menu.
The restaurant just outside Upperlands in Co Londonderry will showcase buffalo meat, which is leaner than beef, as well as milk and butter from the animals reared on a farm two miles away.
Mr Attwell said: "This is an unbelievable opportunity for me to make a major statement as a chef. I'm out to make a serious impression."
The Craigavon chef worked under the tutelage of Simon Rogan in the two-Michelin star L'Enclume in the Lake District. The venue relies heavily on foraging methods.
Mr Attwell said he will be drawing heavily on local produce in the restaurant, which is part of the Browns Group.
"The fact that I've spent a considerable amount of time growing and foraging will be an enormous benefit. It's all about natural cooking and creating the right flavours."