London’s restaurant scene is no stranger to bold new appointments, but few carry the pedigree and promise of Ian Coogan. The acclaimed New York chef has officially joined The Barbary Notting Hill as Head Chef, bringing with him over two decades of experience at some of the city’s most celebrated kitchens. His arrival signals an exciting new chapter for the Studio Paskin restaurant, which has long been admired for its fire-led dishes inspired by the flavours and cultures of the Barbary Coast.
From Manhattan to Notting Hill
For Coogan, the move across the Atlantic is more than a change of scenery – it’s an opportunity to continue shaping menus that balance refinement with adventure. A graduate of The French Culinary Institute, he cut his teeth in the kitchens of Eleven Madison Park under the celebrated chefs Kerry Heffernan and Daniel Humm. Those early years, he says, gave him the grounding in precision and discipline that still informs his work today.
Crucially, Coogan’s journey has never been about staying still. After honing his craft at the exclusive CORE Club with Dan Kluger – where he rose from line cook to Interim Chef – he made the leap to Jean-Georges Vongerichten’s celebrated ABC Kitchen and ABC Cocina. Over nine years, Coogan embedded himself in the DNA of these institutions, developing seasonal, farm-to-table recipes while experimenting with spice, acidity, and Asian flavours. His tenure culminated in his appointment as Executive Chef in 2016, where he was tasked with leading both kitchens and pioneering new culinary ideas.
Later, Coogan joined Mattos Hospitality, working closely with Ignacio Mattos at Altro Paradiso and Café Lodi. Both roles allowed him to refine his vision: food that is inventive yet grounded, daring yet accessible.
A Menu with Fire at its Heart
Now, at The Barbary Notting Hill, Coogan is set to apply this philosophy to one of London’s most distinctive restaurants. The Barbary has long been known for celebrating the cultures and cuisines of the Barbary Coast, a region stretching from the Atlantic across North Africa to the Middle East. Its kitchen revolves around open fire cooking, offering dishes that are smoky, bold, and unapologetically flavour-forward.
Coogan’s latest creations for the menu already hint at his ability to elevate the restaurant’s ethos with new layers of creativity. Raw plates such as Yellowtail Sashimi with Brown Butter and Pistachio or Baby Beetroot with Sesame Whip highlight delicacy and nuance, while robust dishes like Coffee Rub Chicken with Flame Badger Beetroot or Slow-Cooked Lamb Tagine bring smoky depth and heartiness.
For vegetarians, Coogan has introduced dishes such as Glazed King Oyster Mushroom with Sesame and Halloumi drizzled with Jalapeño Honey – both playful in concept and rich in flavour. Meanwhile, seafood fans can look forward to the BBQ Galician Octopus, imbued with a deep, charred smokiness, or the bright freshness of Sea Bass with Chermoula. It is a menu that speaks both to tradition and to reinvention, honouring the past while carving out something new.
A Chef in His Element
“I’m thrilled to join The Barbary Notting Hill team and return to a kitchen where fire, flavour, and culture are at the forefront,” says Coogan. “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.”
That sense of excitement is shared by Zoë Paskin, Co-founder and Managing Director of Studio Paskin, the group behind The Barbary and acclaimed sister restaurants such as The Palomar and Evelyn’s Table. “Ian’s appointment marks an exciting step in the evolution of the menu at The Barbary Notting Hill,” she says. “His pedigree, creativity, and leadership developed in New York are perfectly aligned with our vision to continue delivering unforgettable experiences for our guests.”
The Next Chapter for The Barbary
The Barbary Notting Hill has already carved out a reputation as a dining destination where every visit feels like a sensory journey. With Ian Coogan at the helm, that journey looks set to become even more compelling. His background in New York’s most innovative kitchens, combined with his passion for bold flavours and refined technique, ensures the restaurant will continue to push boundaries while remaining firmly rooted in its identity.
In a city that thrives on culinary reinvention, The Barbary Notting Hill’s appointment of Coogan is a reminder that London’s dining scene remains as dynamic as ever. Guests can expect dishes that not only ignite the senses but also celebrate the rich history and diversity of the Barbary Coast. With fire, culture, and imagination at its core, The Barbary Notting Hill is poised to remain one of London’s most exciting addresses for food lovers – now with a distinctly New York edge.
