King joined Condita as head chef at the beginning of 2024 and oversaw the retention of its star in the 2025 and 2026 Michelin guides.
Condita has not yet publicly named his successor.
At Knockinaam Lodge, King will lead the hotel’s three-AA-Rosette restaurant, bringing his ‘experience and passion for seasonal Scottish produce’ to the kitchen, with a focus on ingredients from the surrounding land and coastline.
He will rework the venue’s existing £135 seven-course tasting menu and introduce a new three-course lunch menu, priced at £40 per person, with optional additional courses.
“I am really excited to be joining Knockinaam Lodge and to have the opportunity to work with the incredible produce and producers here in Galloway,” King says.
“The setting is a huge part of what makes this place special, and I want the menu to reflect that. I’m looking forward to creating menus that change often and make the most of what is available each day to give guests a real sense of where they are.”
Callum McCann, general manager at Knockinaam Lodge, adds: “It is great to have Tyler join the team at Knockinaam. He has such a strong background in Scottish cooking and a real understanding of the produce we have around us, so he is the perfect fit for the hotel.”
Fife-born King began his career in 2014 at Malmaison Dundee before going on to work at Rockliffe Hall in County Durham, Castle Terrace in Edinburgh and Number One at The Balmoral.
In 2020, he moved to Germany to work as senior sous chef at Michelin-starred Prism under Gal Ben Moshe, where he developed a particular interest in preservation and fermentation.
Returning to Scotland in 2021, King helped launch Bridge 15 before joining Condita.