Grey - whose CV includes spells under Paul Kitching and Adam Simmonds - has been part of the kitchen team for nearly four years and will take over from current head chef Janos Veres at the end of this month.
Veres has been head chef at the Michelin-starred pub restaurant since 2012 and is leaving to “move onto a new chapter”.
The Berkshire pub restaurant re-opened earlier this year following a complete refurb that saw the ground floor remodelled to create a larger dining area and the upstairs function room turned into a lounge bar.
Overseen by Fabled Studio, the remodelling riffs off the history of the Grade II listed building with references to its origins as a hunting lodge and coaching inn.
The venue also ditched its à la carte offering, replacing it with a choice of three, four and six course menus that change monthly.
The food style has not changed - however - with the team continuing to cook dishes that celebrate British cooking. Well-known dishes from The Hind's Head include its steamed oxtail & kidney pudding; ‘quaking pudding’; and its runny-yolked scotch egg.