voco Zeal Exeter Science Park has appointed Kigh Johnson as Executive Chef of ISCA Restaurant & Bar.
Johnson brings experience across the hospitality sector, including working within Michelin and AA Rosette venues.
His appointment follows recent recognition for ISCA Restaurant & Bar at the Food Drink Devon Awards, where the restaurant secured three gold awards alongside being named a Sustainable Pioneer.
Johnson said: “I’m thrilled to be joining ISCA and building on the incredible reputation the team has created. Sustainability and a genuine commitment to local produce are incredibly important to me and it’s great to be joining a team that shares those values.
“I’ve always believed that food should be memorable and enjoyable. My own journey into becoming a chef started at school, when a design and technology teacher stepped in at short notice to cover home economics and cooked smoked salmon tagliatelle. At the time, it was the best thing I’d ever eaten and that moment stayed with me.
“I’m looking forward to bringing that same sense of enjoyment and discovery to ISCA, while creating sustainable food and collaborative dining experiences that our guests will remember.”
Johnson will lead the kitchen at ISCA as the restaurant continues to develop its approach around seasonal ingredients, local produce and sustainable sourcing.
The restaurant follows responsible-sourcing guidelines for seafood, working with fisheries and farms focused on maintaining fish populations and aquatic ecosystems.
Its menu also incorporates plant-based dishes alongside selected meats from suppliers operating to its sourcing standards.
ISCA’s wider sustainability approach includes reducing environmental impact through food sourcing and sharing knowledge around sustainable practices.
Barnaby Kean, GM, voco Zeal Exeter Science Park, said: “We’re privileged to be working with someone of Kigh’s calibre and we’re looking forward to seeing and tasting his take on sustainable cuisine.
“Kigh’s experience and his knowledge of the local area give him a unique understanding of how we can make the most of the fantastic produce available to us here in Devon. His passion for sustainability, seasonality and reducing waste aligns perfectly with our own values, and we’re excited to see him bring those principles to life through thoughtful, creative and delicious dishes.”
The appointment continues the hotel’s focus on sustainability across both its operations and food and beverage offer.