He joins from a role at London restaurant Bronte and was previously at GRG for seven years, progressing to head chef at Heddon Street Kitchen where he stayed until January this year.
Betteridge has already introduced new dishes to Chop House’s British-style menu, including slow roasted belly of old spot pork with apple sauce; and poached fillet of sea trout with leeks, cockles and coastal herbs.
“We are so thrilled to have such a creative and talented chef joining the team,” says South Place Hotel’s general manager Laura Dove.
South Place Hotel is operated by D&D London and was the restaurant group’s first hotel when it launched in 2012.
It is also home to the Michelin-starred Angler restaurant, led by executive chef Gary Foulkes, and three bars.
The hotel’s former owners Frogmore sold it to Hong Kong-listed investor Tian An China for a reported £67m earlier this year.