Chef News is sponsored by the the Kitchen Porters Club
The Barbary Notting Hill is pleased to introduce Ian Coogan as its new Head Chef. With over two decades of experience as a chef in New York, Ian brings a wealth of culinary expertise to the Barbary Coast-inspired menu. Leveraging from leading roles at the renowned ABC Kitchen and ABC Cocina by Jean-Georges Vongerichten, Ian’s move to London will support The Barbary Notting Hill’s ongoing evolution of the menu, promising vibrant dishes and an elevated dining experience rooted in the rich culinary traditions of the Barbary Coast.
A graduate of The French Culinary Institute, Ian began his culinary career at Eleven Madison Park under the guidance of acclaimed chefs Kerry Heffernan and Daniel Humm, honing the foundational skills that would shape his distinctive cooking style. Seeking a smaller kitchen to refine his skills, he moved to CORE Club under Chef Dan Kluger, quickly rising from line cook to Executive Sous Chef and later Interim Chef.
Ian went on to hold pivotal leadership roles at ABC Kitchen and ABC Cocina by Jean-Georges Vongerichten, ultimately rising to Executive Chef. Over nine years with Jean-Georges, beginning as an Executive Sous-Chef, developing recipes for a seasonal farm-to-table restaurant, exploring spice, acidity and Asian flavours within dishes. As he developed within his role, he pioneered new culinary ideas for the restaurant and worked his way up the ranks until he was appointed Executive Chef in 2016. In the years that followed, Ian joined Mattos Hospitality, working closely with Ignacio Mattos at Altro Paradiso and Café Lodi.
Now at The Barbary Notting Hill, Ian’s innovative creations continue to evolve the restaurant’s menu with a balance of refinement and imagination. Delicate raw dishes such as Yellowtail Sashimi with Brown Butter and Pistachio, or Baby Beetroot with Sesame Whip set the tone, while heartier plates include a smoky Coffee Rub Chicken with Flame Badger Beetroot or Slow-Cooked Lamb Tagine or Burnt Ends Pork Chop. For vegetarians, there are options such as Glazed King Oyster Mushroom with Sesame or Halloumi drizzled with Jalapeño Honey. Seafood lovers can enjoy the smoky depth of BBQ Galician Octopus or the fresh and light Sea Bass with Chermoula.
On his appointment to The Barbary Notting Hill, Ian says: “I’m thrilled to join The Barbary Notting Hill team and return to a kitchen where fire, flavour, and culture are at the forefront. It’s an exciting opportunity to explore the vibrant culinary heritage that inspires this restaurant while contributing my perspective and experience from years in New York’s most dynamic kitchens.”
Zoë Paskin, Co-founder and Managing Director of Studio Paskin, adds: “Ian’s appointment marks an exciting step in the evolution of the menu at The Barbary Notting Hill. His pedigree, creativity, and leadership developed in New York are perfectly aligned with our vision to continue delivering unforgettable experiences for our guests.”
With Ian Coogan at the helm, The Barbary Notting Hill continues its venture to ignite the senses and celebrate the diversity, history, and soul of the Barbary Coast cuisine it champions.
Chef News is sponsored by the the Kitchen Porters Club
