Scott John-Hodgson has been promoted to Executive Chef across House of Tides and Solstice in Newcastle.
The former Head Chef of Michelin-starred Solstice will now oversee both restaurants on behalf of chef-owner Kenny Atkinson.
Atkinson remains closely involved in the culinary direction of both restaurants.
The appointment marks a significant milestone for both restaurants and reflects John-Hodgson’s contribution to the group since joining in 2018.
The promotion follows John-Hodgson’s success at the 2026 Craft Guild of Chefs Awards, where he collected the Restaurant Chef award earlier this month.
The recognition underlines his standing as one of the most exciting culinary talents in the North East.
In his new executive role, John-Hodgson will take on greater day-to-day responsibility for culinary direction across both restaurants.
The new structure will allow Atkinson to broaden his focus to include business development, brand collaborations and wider strategic projects for the group, while remaining a hands-on presence in both kitchens.
Atkinson said: “Scott has been an integral part of what we’ve built here since the very beginning, and this promotion is thoroughly deserved.
“His Craft Guild of Chefs award is a testament to the remarkable level he’s operating at, and I have complete confidence in his ability to lead both kitchens with the same passion, precision, and warmth that define everything we do.
“This new structure lets Scott take more of the day-to-day reins, while I get to put more energy into the exciting opportunities coming our way as a business, but I’ll remain very much part of both kitchens, just with a broader lens.
“I couldn’t be prouder of what he’s achieved and what I know he’ll go on to do.”
Originally from Teesside and a former student of Stockton Sixth Form, John-Hodgson’s route into professional cooking was not conventional.
He initially studied sports development at Liverpool John Moores University with ambitions of becoming a teacher, before changing career in his mid-twenties.
He joined Kenny and Abbie Atkinson’s first restaurant, Michelin-starred House of Tides, in 2018.
John-Hodgson quickly rose through the ranks to sous chef.
When the opportunity arose to join the opening team at Solstice in 2022, he made the move.
Within eight months, Solstice had been awarded a Michelin star.
Under John-Hodgson’s leadership, Solstice has continued to build its reputation.
His cooking style is highly technical and precise, underpinned by a meticulous approach to ingredient sourcing.
Seasonality sits at the heart of his menus, with locally sourced ingredients forming the backbone of dishes wherever possible.
His approach balances exacting culinary standards with the warm, welcoming atmosphere for which Solstice is known.
Away from the pass, John-Hodgson is committed to developing the next generation of culinary talent.
He encourages his team to undertake stagiaires and pursue external qualifications, while supporting team members entering competitions and skills training programmes.
Both restaurants also operate an ongoing shared learning project in partnership with Newcastle College, with John-Hodgson and his teams working directly alongside students and tutors.
John-Hodgson has also represented the North East and Yorkshire on the BBC’s Great British Menu in both 2024 and 2025.
He was recently named Restaurant Chef of the Year at the Craft Guild of Chefs Awards.
John-Hodgson said: “Taking on this executive chef role is something I’m incredibly proud of and genuinely excited about.
“House of Tides is where it all started for me; it’s where I found my love for this industry, and Solstice has been a project I’ve given everything to since day one.
“To now have the opportunity to lead across both restaurants is a real privilege.
“Kenny has given me so much over the years, and I want to honour that by continuing to push both restaurants forward, alongside him, for the teams, for our guests, and for the wider North East food scene.
“The Craft Guild of Chefs award was a wonderful recognition, but what drives me every day is the people around me and the food we put on the plate.
“There’s so much more to come.”