The Barbary Notting Hill names Ian Coogan as head chef

The Barbary Notting Hill has appointed Ian Coogan as head chef, drawing on more than 20 years of experience in leading New York restaurants.

Coogan, a graduate of the French Culinary Institute, began his career at Eleven Madison Park under chefs Kerry Heffernan and Daniel Humm before moving to the private CORE Club.

He went on to spend nine years at Jean-Georges Vongerichten’s ABC Kitchen and ABC Cocina, where he rose to executive chef in 2016. More recently he worked with Ignacio Mattos at Altro Paradiso and Café Lodi.

At the Barbary Notting Hill, part of the Studio Paskin hospitality group, Coogan will oversee a Barbary Coast-inspired menu featuring raw dishes such as yellowtail sashimi with brown butter and pistachio, alongside larger plates including coffee-rubbed chicken, lamb tagine and burnt ends pork chop.

Vegetarian and seafood dishes also feature, including glazed king oyster mushroom, halloumi with jalapeño honey, barbecued Galician octopus and sea bass with chermoula.

Coogan said: “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, added: “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.”

The Barbary Notting Hill opened in 2022 as a follow-up to the group’s original Covent Garden site, the Barbary, known for its North African and Mediterranean cooking.