The takeover comes as his Hove flagship Etch closes for a major refurbishment and The Pass launches a series of guest chef residencies following the departure of Tom Kemble last year.
Edwards - who also operates a restaurant at Bingham Riverside - and the rest of the Etch team will be cooking at the restaurant from from Friday 2 July until Sunday 29 August.
Steven Edwards at The Pass will have the same tasting menu ethos as Etch. with frequently changing dishes that 'celebrate the very best of Sussex produce and seasonal ingredients'.
Sample dishes include broad bean, mint; black bream, globe artichoke; duck egg, onion and pork and cucumber. Five, seven and nine course menus will be available at lunch and the nine-course menu will be on offer at dinner.
A vegetarian menu will be available in all course options. Menus are priced at £65 for five courses, £75 for seven courses and £85 for nine courses.
Edwards started at The Pass in 2008 when it was a newly opened restaurant. He began as a chef de partie under Matt Gillan, who went on to win a star there.
He progressed to sous chef before becoming head chef of the hotel’s second restaurant Camellia.
“The South Lodge team were hugely supportive and inspirational to me in my early career and it will be so special to be back in the kitchen," says edwards.
"It’s a stunning hotel in a beautiful location and my team and I are really looking forward to cooking and serving the guests. As we look to an exciting new era at Etch. it’s fantastic to be returning to a place so instrumental to my success to showcase my own cooking style.”
Since it opened in 2017, Etch has been awarded a number of accolades including 3 AA rosettes, a Michelin plate and Sussex Food & Drink Best Newcomer in 2018.