Mr Sycamore (29) has been named executive chef after four years of working with previous Blanket Bay chef Jason Dell.
General manager Philip Jenkins said the promotion process was a natural succession and Mr Sycamore was the "obvious choice".
"Mark is an exceptional chef in his own right and has proven his culinary ability and leadership skills time and time again.
"We feel very fortunate he's agreed to lead our team because Blanket Bay's kitchen performance is crucial to our reputation as one of the world's finest luxury lodges."
Mr Sycamore accepted his promotion on his recent return from a Restaurant Association of New Zealand-funded trip to the American Culinary School in New York.
"I'm absolutely delighted and feel privileged to be asked to step into Jason's shoes.
"He's been a great mentor, both as a chef and people manager.
"I'll be keeping to our Blanket Bay kitchen philosophies of producing the finest quality food while providing a positive working environment that develops and encourages the skills of our culinary team."
Mr Sycamore brings more than 14 years of culinary experience to his new role.
Two months ago, he won the New Zealand final of the World Association Chefs Society Global Chefs Challenge 2010, which means he will go to Sydney next year to represent New Zealand in the Asia Pacific finals.
The winner will go on to compete against the winners from the other six regions for the title of world's best chef.
His other accolades in 2008 include winning the Southern Lights Open Chef of the Region for the third time in three attempts and coaching the Central Otago Polytechnic team to double gold at the Nestlé Toque d'Or, New Zealand's most prestigious student culinary and restaurant service competition.
Mr Sycamore immigrated to New Zealand from England 10 years ago after completing his catering qualifications.
"My first job cooking in a traditional English pub was an excellent learning experience.
"I was studying at the time so was able to experiment with techniques I was learning but also had to develop the skills to cope with producing lots of meals from scratch in a very tight time-frame.
It was baptism by fire."
In New Zealand, Mr Sycamore worked in Christchurch for six years.
In 2004, he moved to Queenstown to work at Blanket Bay where he has been encouraged to develop not only his own career, but also those of the entire culinary team.
